Grainfather

[Pheeel]

I've taken to cold sparging now....

[fishjam45 (Colin)]

I've taken to cold sparging now....

Really? Is there any benefits to it?
It probably slows down your ramp upto boil post mashout though.

[BrewDorg]

Means one less step, even though it increases the length of another step as you said.

[DEMPSEY]

Do you first do a Mash out temp. Gotta stop them enzymes in their tracks.

[Pheeel]

Cold sparging does taking longer to get to a boil on an individual beer but I have a Grainbrother too so I'm trying to ramp up to boil doesn't matter too much as I need to wait for the mash for the other one anyway. Also I'm probably kegging beer at the same time too so need to clean FVs and kegs and keg beers so any spare time helps!!

[Leann ull]

Do you first do a Mash out temp. Gotta stop them enzymes in their tracks.

Are you mashing out?, The reason you mash out at 74-76 is as Mr Dempsey says is to kill enzyme activity and preserve your fermentable sugar profile, you will also loose a couple of percentage points from sugars still on the husk that you haven't rinsed off at higher temp but tbh that's probably marginal.

[DEMPSEY]

I have had a look at this now and I see you have found the secret method to brewing a NEIPA. The cold water sparge will bring more break material over making the final beer more cloudy,it may also help with head retention so lots of suds .

[Pheeel]

Sometimes mash out, sometimes don't. I often jack the GF up to boil when sparging so that should kill any activity 😀

[Leann ull]

Er need to mash out grains not wort

[brian_c]

Just to be certain, by mashing out you mean when you jack the temp up to 75 after your 60min mash. Then leave it for 15mins approx before raising the basket.

I'm working on a grainfather ep of  ICB show and don't want any stupid mistakes.

Sent from my phone, please excuse the typos.

[BrewDorg]

Yep that's exactly it. The higher temperature stops the enzymes converting the sugar any further and 'locks in' the sugar content achieved at that point.

[armedcor]

Well I picked up my grainfather today and just finished cleaning it. Super happy with the decision. Just need to get the micro pipe work and jacket next.

[DEMPSEY]

So as not so confused matters but once you add water to grainfather you begin the wonderful magic of washing out the starch sugars and the enzymes and they are now in the water so by leaving the wort at a temp below 78C will level the enzymes still active. When the mash is complete you can raise the mash temp to mash out then you have sealed the fate of the enzymes. You can then take your time cold sparking if you want  but it will take longer to get to boil.

[Fal]

Dempsey. When you say cold sparging, could you just use water direct from the tap to sparge?

To work a brew around family etc. I usually mash at night and boil in the morning so getting to the boil isn't an issue.

[Leann ull]

Adding direct from tap and you are bringing in all that lovely chlorine