These two runoffs will give our pre-boil volume of 7 gallons 26 L of sweet wort. I prefer the rectangular ones. Remove the spigot from the cooler. Unscrew that and the spigot should pop right out. Remove the plastic insert from the hole in the minikeg bung and insert the bung into the spigot hole from the inside of the cooler. The beveled edge of the bung goes in first and the flange of the bung should end up flush with the cooler wall. Cut off a 6-inch piece of the vinyl tubing and, from the inside of the cooler, insert it into the hole in the minikeg bung.
Let a couple inches of tubing protrude from each side of the cooler. Cut the threaded fittings off the water supply line. Pull the tubing out from the braid, leaving you with a hollow length of hose braid. Flatten the last inch or so of one end of the braid. Fold it over on itself 3 times to seal the end. Squeeze the fold with a pair of pliers to crimp it closed. Slip a hose clamp over the end of the braid, and slip the braid over the end of the vinyl tubing inside the cooler.
Insert one end of the valve into the tubing on the outside of the cooler and secure it with a hose clamp. Slip another hose clamp over the end of the long piece of tubing, connect the tubing to the output side of the valve, and secure with the hose clamp. This is from a 8-gallon 30 L batch of altbier I brewed recently. Remember that the method can be used with any brewing system or equipment.
The things that you need to know to figure your water volumes are: Total grain weight, in this case, By knowing how much water you put in and how much wort you got out, you can easily figure your absorption. Finally, we need to know our pre-boil volume — how much sweet wort you need to start with. For this batch, we want 10 gallons 38 L , which on my system will yield 8 gallons 30 L of post-boil wort. Mash in with 6 gallons 23 L of water for 1. I use the pitcher to pour water from the 7 gallon 26 L kettle until the kettle is light enough to lift and pour the rest of the water in.
I predict that the grain will absorb 1. After 10 more minutes, I begin to recirculate the mash by draining into the pitcher.
I only open the valve partially at first, then as the runoff clears I open it up fully. Keep draining and recirculating until the runnings are clear and free from pieces of grain. Once the runnings clear, direct the runoff to your kettle, and slowly pour the contents of the pitcher back over the top of your mash.
Completely drain the mash tun as fast as your system will allow. As the first runoff progresses, start heating your batch sparge water. When the first runoff is done, add your second addition of sparge water.
Stir the grain thoroughly, close the cooler, and let it rest for a few minutes. After the rest, open the cooler and thoroughly stir the grain once again. You should sparge with the same amount of water you mashed with, minus the amount the grain absorbed. Or, in other words, the target pre-boil volume should be the runoff of the mash doubled. We almost never do these calculations by hand, though. BeerSmith also has an excellent sparge water calculator built into its recipe-builder.
There are two essential pieces of equipment for fly sparging: the mash tun with a ball valve and false bottom, and the sparge arm. This is why fly sparging is more expensive than other forms of sparging. The mash tun can be a cooler or a pot, but it has to have a false bottom and a ball valve. Sparging involves running water through the grain bed. With nowhere for the water to come out, sparging is impossible.
The sparge arm is unique to fly sparging. This is a tool that sprinkles water across the entire grain bed at once. The mash tun will likely be on a platform as well, so it can siphon into the boil kettle. This setup is very common among homebrewers. We know it as the three-tier, or three-vessel, setup. You can buy stands designed for your kettles or build your own. The other option is to use a pump. These will let you keep the mash tun and the sparge water on the same level.
This will be connected to the sparge arm. You should expect the sparging process to take about an hour, but it can vary from 30 minutes up to a few hours. The slow and steady process is what causes the great efficiency rate for this method. The process itself is not particularly complicated once your equipment is set up.
The first step is the mash out. It will never hurt though, so we recommend it regardless. Afterward, the fly sparging begins. It takes time and effort to unstick, and after it all, you still have to finish the sparge!
The best way to prevent a stuck sparge starts before you even begin brewing. First of all, pay close attention to how well-ground your grains are. This is a common mistake but easily fixed once you know what to look for. Your grains should be cracked open, but not ground into a powder.
The next prevention is adding rice hulls to the mash. They add nothing to the beer but add open space for the wort to run through. Making sure your sparge water stays hot is another way to prevent a stuck mash before it begins.
Tepid or cold sparge water may cause the powder in the grains to lock up, making a sludge at the bottom of the mash tun. When the mash has sat for 60 minutes, I usually vorlaugh for 15 min.
Then I begin emptying the wort into the brew kettle at the same rate I am emptying sparge water into the mash tun. This process is pretty slow and I usually give it atleast 30 minutes to get to my I was taught that slower is better but that certainly doens't mean it's the right way to do it.
It also depends on whether you are fly sparging or batch sparging - I batch sparge and what works for me is mashing minutes at the desired temp - usually with 3.
I lose approx 1 gallon to the boil and. The conversion is basically done after you drain the first runnings - I let it set after adding more water just to allow the grain bed to set up again though I do vorlauf until it runs clear for each sparge. Brew-boy Well-Known Member. I am a fly sparger and I set my system up to take 45 minutes to sparge. Joined Mar 15, Messages 17, Reaction score 2, You must log in or register to reply here.
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