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Sparging involves rinsing the grain of residual sugar once the mash is complete, and it's widely accepted that this should be done with water that's around 170°F/77°C, as any hotter can lead to tannin extraction while cooler sparge water can reduce sugar extraction. This week, we go over exBEERiments looking at the impact sparging with both cool and boiling water has on the finished product.

ARTICLE LINKS
Cool Sparge Water xBmt: https://brulosophy.com/2016/04/11/spa...
Boiling Sparge Water xBmt: https://brulosophy.com/2024/01/29/exb...

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