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"When the `first worts' have been collected and the mash has settled, but before the surface of the grains has become dry, sparging begins, the hot water (usually at about 78 ëC, 172.4 ëF) being sprinkled on from the rotating sparge arms."
- Excerpt from Brewing Science and Practice 2004 (Briggs, Boulton, Brookes, and Stevens)
Am I reading this right?
This suggests that the tun is drained of the first runnings until nearly empty before the sparge is started as in a hybrid fly method.
Isn't this just asking for a stuck sparge when the "mash has settled"?
- Excerpt from Brewing Science and Practice 2004 (Briggs, Boulton, Brookes, and Stevens)
Am I reading this right?
This suggests that the tun is drained of the first runnings until nearly empty before the sparge is started as in a hybrid fly method.
Isn't this just asking for a stuck sparge when the "mash has settled"?