On Fri, Nov 18, 2005 at 11:39:58AM +0100, Daniel Halberg wrote:
>
> Nu har jeg kigget på diverse sider på nettet hvor der står at man skal
> sparge med 78 grader varmt vand, men hvorfor 78. Kunne man i
> realitetten ikke bruge en højere temp så man er sikker på at
> temperaturen holdes højere hele vejen gennem masken?
>
> Det ville jo være lettere at kunne koge vandet i en elkedel og komme det i.
The wise guys say that too hot a temperature will dissolve bad tasting
tannins out of the malts, and should be avoided.
I must admit that I use the same method of boiling water in a kettle,
and sparging with that. My mash tends to loose temperature during the
sparging anyway, even when I add "too" hot water. Works quite all right
for me, and I haven't noticed any bad tastes.
I suppose this would be more important in delicate pale ales and
pilsners, than in the hefty stouts and extra bitter IBAs that I brew...
Remember,
it will be beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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