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Sparging? Wot's that, then?Sparging is rinsing the mashed grains with water to get the sugar out of the grain husks and into the beer. Having thus enlightened you, I shall explain how I go about it...
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 | The 'hot liquor tun' (aka a brewing bucket full of hot water at about 80ºC) |
| Phil's 10" Sparger (a device for spraying hot water over the grains) |
| The sparging bucket mentioned previously |
| The Thorne boiler (serving its proper purpose this time) |
Before sparging begins, I fit a hop strainer to the inside of the boiler tap:
The first runnings of cloudy wort are carefully jugged back on top of the grains before directing the flow into the boiler.
Then the sparge water is turned on; as soon as the boilers element is covered I switch it on. Sparging takes about 30 minutes to complete.
How I do It
...consisting of, from the top: