Fastill wrote:Maybe your use of terminology is confused. I hope this helps....Xnerd wrote:Rack it now?
Shouldnt it sit for a while?
Racking it is pulling off the liquid and leaving the grain behind in your cooking pot ... Fermenting OFF the grain.
Then sparging is what you do to the used grain bed after racking to get out the sugars that stayed behind after racking. Soak the leftover grain in enough 150-170 degree water to cover it for 10-15 minutes and drain this water into another container and use it to cook your next batch of new grain, or boil it down to decrease the water, resulting in higher sugar concentration and more potential ABV per volume. I usually pull close to 3% on my unboiled sparge water from beer brewing, but that is cooking 4 pounds of grain per gallon of water. You will most likely get less, but still don't want to waste it.
Instead of sparging, you can also do a sugarhead on the cooked grains, and keep it seperate from your allgrain runs. I do this alot.
no I understand that my confusion was that half the people I talk to say let the mash rest over night before racking into carboy(s)
the other half are on the mindset to just wait until its cool enough to pitch yeast into. This being my first time doing this completely old school I wasn't sure.
I did pull of 1065 which is higher then I thought it was going to be.
Again thanks to everyone for all of the experienced insight.