Hi Folks,
After a bit of a layoff from AG brewing (I've tried a few of G&G's wort kits which are great!) I thought I'd have another crack at making an AG English-style Pale Ale. I've done about ten of these in the past and they've never come out quite right. In a nutshell, drinkable but not malty enough and too bitter. For a while I thought I was overhopping but after recently reading a few articles about No Sparging I think I've been creating astringincy due to over-sparging (batch sparging). To cut a long story short, I'm going to give Palmer's No Sparge method a try. I understand the method - mash as usual then add what would have been the sparge water to mash. What I'm not clear about is what temperature the "sparge water" (!) should be and what the final mash temperature (with the full volume of water added) should be? I'm mashing in an esky so once the water is in the temperature can't be changed without adding more water and so affecting the volume.
Cheers,
Chris
After a bit of a layoff from AG brewing (I've tried a few of G&G's wort kits which are great!) I thought I'd have another crack at making an AG English-style Pale Ale. I've done about ten of these in the past and they've never come out quite right. In a nutshell, drinkable but not malty enough and too bitter. For a while I thought I was overhopping but after recently reading a few articles about No Sparging I think I've been creating astringincy due to over-sparging (batch sparging). To cut a long story short, I'm going to give Palmer's No Sparge method a try. I understand the method - mash as usual then add what would have been the sparge water to mash. What I'm not clear about is what temperature the "sparge water" (!) should be and what the final mash temperature (with the full volume of water added) should be? I'm mashing in an esky so once the water is in the temperature can't be changed without adding more water and so affecting the volume.
Cheers,
Chris