BIAB technique - buit no bag - full water mash

[Ozwald]

Is there any downside to not performing a traditional sparge? I have wondered if by not rinsing the grain like you would in a traditional sparge if you are missing out on the flavor from the husk material?

Not sure i'd call it 'missing out'...

Not for 'husk flavor' anyways, but there is a lot of sugar & malt flavor left in the water absorbed by the grain, hence the reason we sparge - replace it with clear water & get more of the goodies in our kettles.

[dirtbikejunkie]

Is there any downside to not performing a traditional sparge? I have wondered if by not rinsing the grain like you would in a traditional sparge if you are missing out on the flavor from the husk material?

Not sure i'd call it 'missing out'...

Not for 'husk flavor' anyways, but there is a lot of sugar & malt flavor left in the water absorbed by the grain, hence the reason we sparge - replace it with clear water & get more of the goodies in our kettles.

So if I am content with my efficiency there is no reason to rinse/sparge?

[brewinhard]

Nope. I do a lot of "modified" no-sparge's and I don't rinse the grains any extra. I get a nice smooth full rounded malt flavor from this process as well.

[spiderwrangler]

Yup, if you're happy with it, let it go. A lot of perfectly fine beers have probably been ruined in the name of chasing greater efficiency.

[Kbar]

OK - not too foster this topic anymore, but the beer turned out great. Attenuated down to 1.012 from 1.068. Great body. Hops really shine. Dammit if it is not the best beer I made, but the cold fermentation temps really helped subdue the possibly fruity esters that WLP001 can give when fermented warm.

This is my new technique. Building a Top Tier wannabe, with my own source of extruded Aluminum. This technique will make my this hobby more enjoyable.

[santamarina]

This is similar to the technique I use. Two vessels - 10 gal cooler mash tun and kettle. I heat the full volume of liquor in the kettle and transfer most of it to the cooler. Mash in. Then I continuously recirculate the mash through the kettle, where I can add heat if needed. My gravity is always spot on because I continue to mash/recirc until I hit my numbers. Sometimes it takes a little less than an hour, sometimes more, but I always get my numbers.