Subject: Low-head sparging
Date: 1989-11-22 03:57:59 GMT
Have any of you hop-heads out there heard of such a term? I was at a
homebrewers meeting recently, complaining about the astringent, tannic taste
that all my mashed beers seemed to have, and a fellow there recommended I try
rigging up my lauter tun to reduce the weight of the water in the siphon. Let
me try to describe (hold on tight):
I rigged up a hose from the spigot at the bottom of my outer bucket (I sparge
with the small-holey-bucket inside the plain bigger one approach). The hose
runs about 3/4 of the way up the side of the bucket, where I installed a tee
fitting. Off the tee, I put a very short length of hose extending up to the
top of the bucket, sort of like a water standpipe. The other side (the "tee"
side) I then use for my output. Thus the tee drains off *just below* the level
of sparge water in the tun; the idea is supposed to be that you don't have the
weight of the whole bucket of water on the grist. I don't know if the physics
supports it, but I have now brewed two batches with this method, and they both
taste much better than any of the ones I did before. I'm also getting a lot
better extraction efficiency, and the sparge is going a lot quicker. But maybe
it's all in my head :-)
Anyway, does anybody out there know what I'm talking about? Could it make a
BTW, I am now using the yeast-handling methods espoused in the current issue of
Zymurgy, and boy, what a difference in the activity level of my fermentations.
Hope the brews are as exciting to drink as the carboys have been to watch.
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.