That's good to know as that was how I understood it.Rinsing the wort from between the bits of malt isn't really the aim. remember just short of 1l of water is in each kg of malt. Thar water has the same gravity as the wort (say 1.050), by surrounding the grist with fresh hot water the sugars will migrate out of the grist and into the water, pushed by osmotic pressure until a new equilibrium is reached.
Traditional batch sparging allows this to happen a couple of times, obviously each batch will have a lower extract content than the one before.
Sparging is a slow even addition of hot water added to the top of the grain bed, as it migrates down it gets stronger and stronger, but the water behind it is at a lower gravity so it can extract more...
A modern "High Speed Lauter" is typically 120+ minutes to sparge effectively, and that is through a grain bed only 200-250mm deep.
Most home brewers just aren't that patient, so grab some quickly, cop the slightly reduced efficiency and just buy a bit more malt..
So you wanted your 1.096 beer to be finished in 4 days?Ok, so I’m having my first problematic fermentation, which is disappointing because I’ve made bigger beers than this before.
This is my first yeast starter, so I’m pointing the finger there. I made a 3L starter from one smack pack, then stirred and aerated for 48 hours then chilled in fridge for 24 hours. I poured off the liquid, which was somewhat drinkable, which left a decent sized cake of yeast that I pitched. So I was comfortable that everything proceeded as expected, but who knows.
OG was 1.096, SG is now 1.026 and hardly moving with 3-4 bubbles through the airlock a minute. 1.013 seems a long way off.
After a few days I started ramping the temp from 20C by 1C per day and I’m at 24C now and plan to leave it there.
I have a good pack of dried yeast I could rehydrate then pitch. That seems the easiest thing to try. I could dump out the valve on the bottom of the conical fermenter and make another yeast starter, though I’ve not done that before.
I remember you saying years ago that you wanted to make a candi sugar using fresh cane syrupI like the Amber Candi on Ice-cream to.
I know a lot of people say they make their own Belgian Candi but you never seen a home made get close to depth of flavour and colour intensity of the real thing. Well worth the investment if you are trying to make beer that good.
Slightly off-topic.For research purposes I picked up this as well-
This is dear to my heart. As an aside, almost everyone drinks white wine too cold and red wine too hot. I put my decanter in the fridge to cool before decanting and drinking my big reds.Slightly off-topic.
I was given a bottle of Achel Bruin Bier Extra and I put it in the fridge. But now I'm thinking it maybe best at room temp. (looking like a cool Xmas in Melb). Anyway...
Do you chill your Strong Belgians before serving?
Unless you know people willing to get in the queue for you... There is a bit on the grey market.What is this crazy thing you speak of? Westvleteren is famous for only being sold at the front gate.