19 Nov
2003
19 Nov
'03
10:07 a.m.
Jim,
By skipping the sparge, you're leaving sugar behind in the mash. This
is unheard of to some brewers who feel they must squeeze every last
fermentable out of the mash. To others, its technique: add extra malt
to compensate for the lost sugar and minimize the sparge time.
Eitherway, you want to make sure you hit your target gravity and volume
numbers.
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Mike Valentiner, Minneapolis, Minnesota
On Nov 19, 2003, at 9:08 AM, jvoosen(a)usfamily.net wrote:
Last weekend I brewed up an all grain Nut Brown Ale.
After heating
the water to 175 degrees I poured it into my 6 gal plastic lautertun
bucket and wraped it in blankets to save heat for one hour.
Yes, I did use the famous "Phil's Floating Phalse Bottom" however,
learning from a bad previous brew session (as we all know, Phil's
floats and plugs up with grain), this time I used a Muslin Grain Bag
(As they say on the Dodge truck commercial "SWEET!").
As the afternoon was passing too quickly, I decided to bypass the
sparging and drain my liquid back into my brew pot. The liquid was a
great golden brown color.
My question is "What are the drawbacks in the beer when bypassing the
sparging stage?"
Thanks in advance!
Jim Voosen
Stillwater, Mn
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