20 Nov
2003
20 Nov
'03
7:39 a.m.
Michael Lewis. I've never heard him say not to sparge. I have heard him
say to sparge cooler at the end of the sparge to keep tannin extraction
low. He also was a bit advocate on mashing hot and short, which I do.
160F for 15 minutes.
On 19 Nov 2003 21:11:41 -0600 John Reese <jwreese(a)usinternet.com> writes:
Yes, that's it. Anybody remember the first name?
Still having my
senior
moment.
On Wed, 2003-11-19 at 21:04, Wayne Theuer wrote:
David Berg
Head Brewer, Bandana Brewery
President, Minnesota Craft Brewer's Guild
________________________________________________________________
The best thing to hit the internet in years - Juno SpeedBand!
Surf the web up to FIVE TIMES FASTER!
Only $14.95/ month - visit www.juno.com to sign up today!
Hi John,
Sounds like Dr. Lewis but I'm not totally certain.
----- Original Message -----
From: "John Reese" <jwreese(a)usinternet.com>
To: <mba(a)thebarn.com>
Sent: Wednesday, November 19, 2003 8:26 PM
Subject: Re: Thoughts on Sparging.....
> Years ago the fellow who put together the brewing research and
training
> department at the University of California
advocated non-sparge
brewing.
> I can't remember his name -- I'm
having a senior moment -- but
I'm sure
> a lot of you do, so help me out here.
>
> Anyway, his theory was that an extremely loose mash (something
more like
> malt soup) favored rapid and efficient
conversions at much more
easily
> controlled temperatures. At mash-out the
liquid is simply
drained off.
> This greatly reduced the tannins leached
from the grain husks,
and there
> was very little unconverted starch in the
unfiltered runoff.
>
> The big advantage of his system was the reduction in mash time
and
> control over the mash temperature. I think
the entire mash
required only
> twenty minutes or less, and of course there
was no sparge time
after
> mash-out.
>
> If I could remember the name, I'm sure his papers could be found
on the
> Internet.
>
> John Reese
>
> On Wed, 2003-11-19 at 09:08, 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
>
>
>
>
>
>
>
> ------ http://USFamily.Net/info - Unlimited Internet - From
$8.99/mo! ------