On Mon, Sep 13, 2004 at 12:05:52AM +0200, K?le Kristian Olsvig wrote: > Spargevandet bør have en temperatur omkring de 76 grader. > Ved temperaturer deromkring er sukkerstofferne flydende og man er under de > ca. 80 grader der er "Tanin kritiske"
I guess that depends on the method of sparging. I tend to use boiling water, but in small additions (15 dl water bouiler at a time), distributed gently over the whole top of the mash tun. If anything, I have troubles getting the outrun up to 70 degrees. I assume most of my water cools under the critical 80 degrees very quickly. At least I have not noticed any tannin taste (but then again, I am not at all sure what a tannin should taste like...) I guess it is different if you add all sparging water at the same time. I might be doing that myself, except that at that time all my pots are busy boiling wort... -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
