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Fast ferment tests results are in! I did a forced fermentation at 27 C on about 200 mL of both the unsparged wort and the runnings after a dunk sparge. I didn't do this as carefully as required, and there are some precision issues with the low gravity. The first runnings had a real attenuation...

Bies at Briess: https://slideplayer.com/slide/12403228/ https://www.brewingwithbriess.com/blog/author/dan/ Sample Papers (there are lots out there): Dalberto, Gabriela, et al. "Cold Mash in Brewing Process: Optimization of Innovative Method for Low-Alcohol Beer Production." ACS Food Science &...

Yeah, high temperature mashing is another method, which I haven't tried yet. There are lots of approaches to low alcohol beer, but I don't want to get too far away from the thread topic: sparging with cold-mashing.

There are enough enzymes in the cold wort that the starches are converted as you heat through the saccharification temperature range on your way to the boil. I regularly do iodine tests to confirm this. Dan Bies talks a lot about this in his seminal NEM presentation. He doesn't explicitly...

This is a big part of the NEM process: you try to extract the non-fermenatables while leaving behind the ungelatinized starches.

I've been experimenting with low-alcohol beer using non-enzymatic or cold mashing. I do this using brew-in-a-bag and am not sure what to do about sparging. I've been getting good results with just hanging the bag to allow it to drip (I let the starches settle for a few hours and let the bag...