Batch Sparging Question

[brazilhead]

I started my AG brewing with batch sparging and haven´t looked back. Now I know efficiency tends to be lower with this than fly sparging but I like the way you´re said not to have to worry about ph with batch sparging. So the question is: how many times do you all sparge with BS? I´ve been doing two sparges after saccaration but I still don´t want to have to take ph readings. So, could I likely do 3 or even more?

[toneyc]

I do two batches. I have done three when I didn't quite make the volume I thought I should have. The trouble I see with doing more batches is that if you've already gotten most of your sugars out, another batch is going to take you under 1.010 which may extract tannins.

:eek:
Toney.

[thekulman]

I usually top-off my mash volume with more boiling water to bring the combined temp up to over 170 F, stir, wait 10 minutes - drain, and repeat. I try to collect 6.5 gals pre boil from about 10 lbs of grain.

Here's a trick - you can continue to sparge as long as the run-off taste sweet, use the refractometer that God gave you - your tounge. Works great.

Here's an article by Denny Conn, he was a guest on BasicBrewing Radio on Apr. 12th and discussed batch sparging at length.

http://hbd.org/cascade/dennybrew/

Here's a link to the episode

http://media.libsyn.com/media/basicbrewing/bbr04-12-07conn.mp3

[hooky]

I purposely did 3 equal sparges on my last batch because I didn't have enough mash tun volume. The last runoff was still sweet. I had to boil for 30 minutes longer because I got more runoff than planned.

It took me a few batches to get the my system dialed in so I knew how much had to go in first to get the right amount in fermenter. I had to do a 3rd sparge on a couple of previous batches to get my preboil volume. Interestingly enough, this was my first 10 gallon batch and my absorption wasn't double what it was for a 5 gallon batch. I overshot by about 3 quarts of runoff.