As far as I know, there are two main ways to sparge your grain. The first is by placing the bag in a colander/strainer over your pot ad pouring water through the grain and into your pot. The second way is to take the bag of grain and dip it in a separate bucket of water a few times to rinse it off, and to then add that "rinse water" to the main wort. What are the advantages and disadvantages of these two methods? Which do you prefer? Is there another method I'm unaware of?
I've yet to actually brew my first BIAB (will be doing so in two day though) but I would think the pouring method would be the easiest and probably the most effective. But that is just speculation on my part. What do you think?
Post #2 made 14 years ago
Good question! Just don't ask it too loudly around here, or they'll string us both up! 
In all seriousness, I'll sparge for a specific reason- it is part of Maxi-BIAB, the decision for which is a made by my kettle volume limit (19L in my case). However, in most other BIABs, this is not the limiting factor and a separate sparge step is not required. The 'pure' BIAB has the sparge and mash liquor combined into the one step, if you're doing that then the question becomes academic. So, do you have a reason to sparge? If you're not sure, describe your equipment, we'll sort it for you!
Having said all that, my preferred method of Maxi-BIAB sparging is a combination of what you've described. After lifting the bag and draining it with a brief squeeze, I'll drop it into a large bucket (12L stainless, ex- dairy) which has a few litres of near- boiling, slightly- acidified water in it. Then, after I've stirred that water through, I'll pour another similar volume in on top, again stirring it through. Let it sit for a few minutes, lift and drain as before. Repeat if required (i.e. for a double mini- sparge).
Hope this helps!
In all seriousness, I'll sparge for a specific reason- it is part of Maxi-BIAB, the decision for which is a made by my kettle volume limit (19L in my case). However, in most other BIABs, this is not the limiting factor and a separate sparge step is not required. The 'pure' BIAB has the sparge and mash liquor combined into the one step, if you're doing that then the question becomes academic. So, do you have a reason to sparge? If you're not sure, describe your equipment, we'll sort it for you!
Having said all that, my preferred method of Maxi-BIAB sparging is a combination of what you've described. After lifting the bag and draining it with a brief squeeze, I'll drop it into a large bucket (12L stainless, ex- dairy) which has a few litres of near- boiling, slightly- acidified water in it. Then, after I've stirred that water through, I'll pour another similar volume in on top, again stirring it through. Let it sit for a few minutes, lift and drain as before. Repeat if required (i.e. for a double mini- sparge).
Hope this helps!
[center]Give me a beer and I will move the world. Archimedes[/center]
Post #3 made 14 years ago
Ralph just beat me to the punch, but I think we're thinking along the same line...
I assume that by asking about sparging you are incapable of doing the full volume mash? Obviously this would be the simplest method of sparging; a passive sparge. If this is your first BIAB, I would highly recommend doing a full volume mash (don't sparge). If you don't have the kettle space to do a full volume mash you could always scale back your recipe so that it fits. By simplifying your process for the first couple of brews, you can focus on getting a handle on the process then tweak it with sparge steps, etc. once you're comfortable.
I don't have experience with either but I've watched my dad pour water over the grain bag while hanging in a colander. It's a real PITA in my opinion and usually makes a mess.
If I were doing a sparge, I would probably elect to do the dunk sparge method. Just seems easier and less messy.
In terms of efficiency, I doubt one is noticeably better than the other (somebody might say otherwise).
I assume that by asking about sparging you are incapable of doing the full volume mash? Obviously this would be the simplest method of sparging; a passive sparge. If this is your first BIAB, I would highly recommend doing a full volume mash (don't sparge). If you don't have the kettle space to do a full volume mash you could always scale back your recipe so that it fits. By simplifying your process for the first couple of brews, you can focus on getting a handle on the process then tweak it with sparge steps, etc. once you're comfortable.
I don't have experience with either but I've watched my dad pour water over the grain bag while hanging in a colander. It's a real PITA in my opinion and usually makes a mess.
If I were doing a sparge, I would probably elect to do the dunk sparge method. Just seems easier and less messy.
In terms of efficiency, I doubt one is noticeably better than the other (somebody might say otherwise).
Post #4 made 14 years ago
Yes, you are correct. I'm only asking because I don't have a kettle big enough to do a full volume mash and will be doing the Maxi-BIAB method. Maybe I should have mentioned that.
I thought I remembered reading where someone picked up a few points by switching from the pouring to the dunk method so I was curious if other people had similar or different results from their experience.
I thought I remembered reading where someone picked up a few points by switching from the pouring to the dunk method so I was curious if other people had similar or different results from their experience.
Last edited by de5m0mike on 05 Mar 2011, 22:32, edited 1 time in total.
Post #5 made 14 years ago
I would suggest doing a dunk
Every time I've tried a rinse sparge with a decent amount of grain I've ended up making nasty sticky mess
iirc you have two turkey fryer pots anyway
dunk into one, then recombine into your main pot... simple
Every time I've tried a rinse sparge with a decent amount of grain I've ended up making nasty sticky mess
iirc you have two turkey fryer pots anyway
dunk into one, then recombine into your main pot... simple
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #6 made 14 years ago
If you have the equipment already, try each would be my advice and then see which you prefer. Descriptions of these processes are fine and the benefits or otherwise sometimes debatable, but actually trying each is another thing altogether and you might find one method works brilliantly and another just annoys the piss out of you.
[center]Give me a beer and I will move the world. Archimedes[/center]
Post #7 made 14 years ago
Well, I don't actually own the second turkey fryer. It belongs to my buddy who I usually brew with. I can borrow it whenever I need it, but some times it's just easier not to deal with it.stux wrote:I would suggest doing a dunk
Every time I've tried a rinse sparge with a decent amount of grain I've ended up making nasty sticky mess
iirc you have two turkey fryer pots anyway
dunk into one, then recombine into your main pot... simple
Last edited by de5m0mike on 06 Mar 2011, 09:01, edited 5 times in total.
Post #8 made 14 years ago
Well, I brewed my first batch last Sunday, and it turns out, I didn't need to do either. I had just about enough wort left in my pot after a good squeeze.
