Dove a little deeper into Palmer's How To book and of course it provoked a couple of questions:
1.) Does flow rate matter when batch sparging, the book says a qt/minute but he was also discussing what looked to be continues sparge techniques in relation to the flow rate
2.) He explains that grind matters in that too find can produce a stuck sparge and the husks are needed to stabilize the grain bed. This seems important if you are fly sparging but what if you are batch sparging. I didn't see in there where he said too find a grind can extract harsh flavors, it seemed like it was more of flow and filter issue. If I read it right, why do batch spargers care about the grind, obviously not enough will be a problem but if you are batch sparging, is a stuck mash really a concern, I've never had it happen so I'm wondering if I have more leeway with the size of the grind (more fine) than those who fly sparge?
Of course, with number 2 I'm going to assume I'm incorrect but what am I mising?
1.) Does flow rate matter when batch sparging, the book says a qt/minute but he was also discussing what looked to be continues sparge techniques in relation to the flow rate
2.) He explains that grind matters in that too find can produce a stuck sparge and the husks are needed to stabilize the grain bed. This seems important if you are fly sparging but what if you are batch sparging. I didn't see in there where he said too find a grind can extract harsh flavors, it seemed like it was more of flow and filter issue. If I read it right, why do batch spargers care about the grind, obviously not enough will be a problem but if you are batch sparging, is a stuck mash really a concern, I've never had it happen so I'm wondering if I have more leeway with the size of the grind (more fine) than those who fly sparge?
Of course, with number 2 I'm going to assume I'm incorrect but what am I mising?