Author Topic: Sparge Question  (Read 4568 times)

Dilligas

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Sparge Question
« on: April 11, 2009, 05:34:36 PM »
Beersmith is awsome! I looked at Beer Pro and Pro mash as well but Beersmith won hands down. I love the easy to use and understand interface. With that said the set-up does take a lil getting used to. I'm still messing with it. Is there a place to use a fly sparge vs a batch sparge? I fly about 80% of my recipes. I'm sure i'm just overlooking a check box somewhere but dang if I can find it.

Thanks!

Offline UselessBrewing

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Re: Sparge Question
« Reply #1 on: April 13, 2009, 09:38:34 AM »
Welcome to the Forum! I batch sparge so no help here. I'm sure someone here can help tho.

Cheers
Preston
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Offline MaltLicker

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Re: Sparge Question
« Reply #2 on: April 13, 2009, 12:35:16 PM »
I 'think' fly sparge is the assumed method, similar to "with mash out" is assumed, and those without it say "no mash out."  But that needs confirmation. 

Dilligas

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Re: Sparge Question
« Reply #3 on: April 13, 2009, 04:58:33 PM »
So when I set up a new mash profile, the only option I have (thats not greyed out) is the "batch sparge using batchs that fill". If I don't check that it will assume that I'm fly sparging?

Offline BeerSmith

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Re: Sparge Question
« Reply #4 on: April 13, 2009, 09:18:14 PM »
Yes,
  That is correct - fly sparge is the default, and batch sparge is usually set using one of the batch sparge mashing profiles.

Cheers,
Brad
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Offline UselessBrewing

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Re: Sparge Question
« Reply #5 on: April 14, 2009, 06:51:19 AM »
Learned something new today!  8)

Cheers

Preston
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Mij

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Re: Sparge Question
« Reply #6 on: April 17, 2009, 05:18:51 AM »
By the way, the concept of a Mash Out is really raising the temp of the grainbed to 168*F (+/-) as a step (be it infusion, temp, decoction).

Consider the difference between the 2 Mash Profiles:  "Single Infusion, Full Body" (SIFB)& "Single Infusion, Full Body, No Mash Out" (SIFBNMO)

I would "argue" that the 1st option (SIFB) is really not a single infusion.  The 1st step (Mash In) would be, but (somehow - select your preferred method here) you still need to raise the temp of the grain/mash to 168*F.  If I had to guess, (and this is how I did it for quite a while), I'd say that most folks who want to get up to 168*F are doing a 2nd infusion of hot water - just like the SIFB profile (Mash Out) - Add xx Gallons of water at 2xx F.  Ok ok ok...  I know, perhaps I've gone overboard :)

The SIFBNMO option just lets you begin sparging after performing a single infusion of mash water.

I hope that helps - when I moved from Batch to All-Grain, there was a LOT to learn about the mash (and still remains much for me to learn!).  It took a while for the definitions of the words to actually sink in ;)

Jim



Mij

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Re: Sparge Question
« Reply #7 on: April 17, 2009, 05:23:21 AM »
Point of clarification:

I'm not complaining about BS's use of the word "infusion".  There are lots of folks who use the term with an implied mash-out (with whatever preferred method.)  "I do a double infusion, 30 minute protein rest and then 154* for 60 minutes, then mash out"  - Pretty common; just pointing out for someone new that there "may be" a technical difference between the common use of the word vs the actual, technical process.



 

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