As well, I usually batch sparge twice and have found it boosts my efficiency about 5%. Typical first runnings are about 3 to 3.5 gal depending on the recipe. As I need about 7.5 gal boil volume, I'll split the batch sparge into 2 to get there.
Yea, I batch sparge them, usually twice to get my boil volume. But you definitely could do a biab no sparge style with any of these.
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I've done belgians with 2 row and pils and I also prefer 2row. My tripels are not as clear with the 2row but I don't care. You need to experiment and see what ya like. Don't worry too much about style, to a point, but worry about your pallet. Brew your belgians with 2row if you like it!
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Second beirmuncher ' centennial blonde. It's always in the rotation and notty yeast is foolproof!
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Oh and whatever you do...keep the nasty out of the bottling bucket. I take a spoon and just move the crap to the side, stick the siphon in and leave the goop in the fermenter. Give it a shot, you have nothing to loose but a little time.
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Take the chance and bottle it. I have in the past and it turned out just fine. Worst thing is you might have to throw it out, but seriously it could be just fine. Sample it and if it seems fine it probably is.
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This. I check my volumes with a calibrated dipstick and then determine my batch sparging by subtracting my initial volume from my usual preboil volume. I also usually divide the resultant sparge volume by 2 and do two sparges at 170F.
Another barley crusher with factory settings. When I first got it, I did have some slow sparges but rice hulls have solved that issue. I generally run 70-80% depending on how patient I am while sparging and how well I get my sparge temps and volumes where they should be.