From the HBD Archive
From: (Jack Schmidling)
Subject: Avoiding Disaster, The BEEB, Sparging
Date: 1992-05-19 02:36:00 GMT

To: Homebrew Digest
Fm: Jack Schmidling


>I have a rather large ten gallon brewpot that was a gift from my father in
which I brew everything including extract and all grain. When I am doing
all grain brews however, I must lug this thing with about 5-7 gallons of
boiling hot liquid through my kitchen, living room, down a flight of stairs,
across my basement to my workshop which is where I have an area cool enough
(unfinished part of the basement) to ferment anytype of ale or lager.

The most obvious step would be to chill the wort in the kitchen before moving
it downstairs.

If your are going to ferment in the kettle, all you need is enough gal jugs
to hold the wort till you get it cleaned out and moved downstairs. If you
have a separate fermenter, you only need one. The aeration it gets being
glugged from the jug into the fermenter is also useful for oxyginating the
wort prior to pitching.

Personally, I would never carry boiling stuff around. You are just asking
for trouble.

>From: Jay Hersh <>

>I just got off the phone with someone at the BBC.

>They said they have to do this in order to protect
their trademark, and their product integrity (i.e. if the BBW brews bad beer
they don't want it getting confused with the BBC)

I suppose I am being sucked into another ... duhhhh

But I listen to the BBC every night and just do not see how one confuse their
excellent programming with bad beer.

>From: Darren Evans-Young <>
>Subject: All-Grain questions

>I got no responses to my inquiry about sparge water level in the
grain bed. Perhaps you all-grain brewers will send me mail indicating
whether your sparge water level is above or below the top of the
grain bed..also, if you have any reasons why you choose that method.
I'll post a summary of the responses I receive.

Now I suppose tomorrow's Digest will be flooded with answers. I assumed
there would be no shortage of responses.

Here's the word from the World's Greatet Brewery, the home of ARF Generic

Unless you can spray the sparge water, evenly over the entire surface for the
total sparge time, it is most efficient to keep the water level above the
grain top. This keeps the whole mess in solution until you are into the

>Sparge water amount:

>I'm planning a brew using 15lbs of pale malt. Using 1 qt/lb of grain,
I'll be using 4 gallons of water in the mash.

Sounds a little stiff. But the important point is that you have a nice
creamy "dough-in". It should be about the consistancy of runny oatmeal. I
use 3.5 gals with 10 lbs malt.

> Do I still sparge with 5 gallons? Less? More?

You sparge till the gravity gets below 1.010. Depending on lots of variables
you should get 10 to 15 gals of wort from 15 lbs. You can quit anytime you
want but you are just throwing away good beer.


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