After the mash is complete, you have a choice of sparging methods.
The two most common and easiest methods of sparging for home brewers are known as fly sparging and batch sparging.
After the mash is completed, the remaining sugars and malt are flushed out of the grains by rinsing with
a continuous flow of water until you have collected enough wort for the boil or the gravity of the collected wort from the
mash tun has fell to a reading of 1006.
You will need to use a sparging arm as shown on the fly sparging page or you could also use a shower head
or watering can rose as well.
After the mash is completed, the remaining sugars and malt are flushed out of the grains by adding hot water
in two batches so you will have the correct amount of wort to boil.
You do not need any special equipment to batch sparge, but I strongly recommend using plastic tubing
to run the hot water and wort through.
Both methods are straightforward and I will show how I do them on the next three pages.
Hot Liquor Tun.
I have converted a fermenting bucket to take a heating element, thermostat and a suitable tap for hot
water. This is used to heat, store the sparging water, adjust the water temperature if necessary, and is known
as a hot liquor tun.
Please be aware that these types of buckets are not suitable for boiling water or your brews for a prolonged
length of time. If you wish to do this in a 5 gallon bucket, please check that it can withstand a prolonged boil period.
As the water in my bucket is only heated up to 85c maximum, I have had no problems with this type of bucket.