Are you going to be using a pump for a recirc?
Not sure how this is going to work for sparging,
you'll loose a ton of temp with the lid off and i wouldn't put 170* water in that bucket
WHy not just pour it in stir it up real good and close the lid??
Just watch the temp on that white PVC. Starts to get soft at a lower temp than CPVC.
I still have to recirculate with a pitcher. As far as adding all of the sparge water to the bucket...wouldn't that essentially be a batch sparge? I've been sparging with that bucket and a piece of vinyl tubing, kind of like a hose, for over a year. I average around 75% efficiency currently. This setup should keep my numbers the same while making my brew day a little easier. As far as CPVC goes I have no clue what that is. I just looked for the plastic piping that said "drinking water".
I have not brewed anything other than an extract kit, but I was wondering about sparging. Would a watering can with a sprinkler head on it work as well or better than a pitcher and a spoon?
Not the same as batch sparging because it isn't being mixed in. I'm floating the sparge water over the grain bed and it drains through the grain at the same rate as any "fly sparge" (a term which I personally despise)
Before I reply of just lime to say that I'm not trying to be right, but trying to understand the difference...
It sounds like you're batch sparging without stirring the grains and doing a second recirculation. I'm trying to wrap my head around how this is different or better than batch sparging. Both batch and fly sparges should be done at the same flow rate to maximize the waters time in contact with and therefore transference of available sugars. So... I'm a little confused about the popularly accepted method of batch sparging by trickling water onto the grain bed. If we can add the water all at once and get the same results (I'm assuming you have good efficiency with your method) then why does anyone go with the current method?
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