Sparge example sentences

"Sparge" Example Sentences

1. The brewer sparged the mash with hot water to rinse any remaining sugars.
2. After mashing the grains, they sparged the mash tun with hot liquor.
3. We sparged the mash very carefully to maximize sugar extraction.
4. Make sure you evenly sparge the grain bed to avoid wet or dry spots.
5. They sparged the wort with 170 degree liquor to reach the target gravity.
6. The brewer spent extra time sparging to hit his target original gravity.
7. After lautering, we gently sparged the mash with 180 degree water.
8. Using a rake or arm, evenly sparge the hot water over the grain bed.
9. The mash tun was sparged until we reached our desired volume of wort.
10. The grains were sparged with 180 degree Fahrenheit water.
11. A perforated plate helps sparge the grains evenly.
12. He meticulously sparged the mash to maximize sugar extraction.
13. The sweet wort dripped from the lauter tun as we sparged it.
14. I slowly sparged the mash with 165 degree water while stirring gently.
15. The brewers carefully sparged the mash tun in stages to avoid channeling.
16. We sparged the spent grains into the compost pile.
17. They sparged the grains continuously for nearly an hour.
18. Make sure to sparge slowly and evenly over the grain bed for best results.
19. I sparged the hot water from a height of around six inches.
20. The carefully sparged grains resulted in full-bodied beer.
21. They sparged the grains in stages adding more liquor after each run-off.
22. We sparged the mash with 185 degree water to raise the temperature.
23. The homebrewer sparged the mash tun until the runnings were very clear.
24. Once the mash was drained we sparged it one final time.
25. The sticky mash was slowly sparged until dry.
26. After lautering, I gently sparged the grains with 180F water.
27. The brewers sparged the grains with 190F water to pasteurize the wort.
28. We continued sparging until 4 gallons of wort was collected.
29. The grains were sparged in batches of 10 gallons each.
30. The brewers sparged a small test batch before proceeding with the full mash.
31. The sanitized sparge arm was used to evenly sparge the mash tun.
32. She lifted the sparge arm up and down to evenly distribute the water.
33. Once lautering was complete, we began sparging the grains with hot liquor.
34. I continually stirred the mash while sparging to avoid stuck sparges.
35. The dough was gently sparged with water from a spray bottle.
36. We sparged the grains for nearly 30 minutes to reach our boil volume.
37. The grist cake was sparged with 185F liquor for an hourglass mash.
38. The mash tun was sparged in two stages until the runnings were clear.
39. The tool was used to evenly sparge water over the grain bed.
40. The starchy liquid resulting from sparging was collected as wort.
41. The spent grains were sparged twice before being removed from the tun.
42. They sparged the grain bed with increments of 10 gallons at a time.
43. As I sparged, I constantly stirred the grains to prevent compaction.
44. They sparged the mash for 2 hours to reach a pre boil volume of 6 gallons.
45. The grains were sparged with near boiling water by a soaker hose.
46. The brewers meticulously sparged the mash to yield the maximum wort.
47. The soil was sparged with water after the plants were planted.
48. We sparged the grains until runoff was almost clear.
49. They sparged the mash tun using a perforated sparge pipe.
50. The grains in the mash tun were sparged until the grain bed was drained.
51. They sparged the mash manually with a watering can over two hours.
52. I sparged approximately 170°F liquor over the grain bed in stages.
53. We sparged the spent grains with 180F liquor to rinse the tun.
54. I stirred the mash frequently while sparging to keep the grain bed loose.
55. The brewer sparged until the specific gravity reached 1.035.
56. Once lautering was complete, we began sparging with hot water.
57. The mixture was sparged evenly to avoid clumping.
58. They sparged the grains with 3 gallons of 185F water.
59. We continued sparging until we reached our predetermined volume of wort.
60. Liquid slowly dripped from the lauter tun as we sparged the grains.

Common Phrases

1. You must sparge your wort after the boil to aerate it.
2. The brewer sparged the hot wort with a spray of clean water to rinse any residual sugars into the fermenter.
3. The hops are added at different stages during the brewing process, with some added during the boil and some used to sparge the wort.
4. Home brewers typically sparge their wort by pouring hot water over the grains in the brewing vessel.
5. During mash out, the mash temperature is raised to about 168° Fahrenheit to sparge the remaining sugars from the grain.
6. The brewer sparged the grain bed with hot water to retrieve the last bit of fermentable extract.
7. The brewers sparged the mash tun using a sparge arm attached to the faucet.
8. They sparged the grain with 160 degree Fahrenheit liquor to fully extract residual sugars.
9. A batch sparge involves draining the first runnings, refilling with sparge water, and draining again to collect a second run.
10. A fly sparge uses a sprinkler or arm above the grain bed to evenly distribute sparge water.
11. Fly sparging helps control the mash pH and ensures more complete extraction of sugars during sparging.
12. The brewer used a tapered sparge arm to gradually sparge the grain bed over the course of an hour.
13. We have to carefully monitor the gravity during sparging to avoid tannins and astringency in the finished beer.
14. After mashing, the brewer slowly sparged the mash tun to collect 6.5 gallons of sweet wort.
15. The brewers measured pH and gravity before and after sparging to ensure optimal extraction.
16. The heated water used for sparging is called liquor.
17. Sparging liquor is typically heated to around 168 to 172 degrees Fahrenheit.
18. You need to carefully control the temperature and rate of sparging for the best results.
19. Make sure to gently sparge the grains to avoid getting a stuck mash or sparge.
20. Continuous sparging involves adding sparge liquor constantly at the same rate it drains from the vessel.
21. Interruptive sparging adds sparge liquor in batches to avoid channeling.
22. Countercurrent sparging involves adding sparge liquor at the top of the grain bed and draining wort at the bottom.
23. Countercurrent rinsing helps fully extract sugars bound to the grains during mashing and sparging.
24. The hops were added to the kettle and the wort was gently stirred while being sparged with oxygen.
25. After taking a gravity sample, the brewers began sparging the mash with 168 degree Fahrenheit liquor.
26. When most of the wort had drained from the lauter tun, the brewers started a fly sparge.
27. The sanitized sparge arm was installed above the grain bed and sparging commenced.
28. We carefully monitored the flow rate and gravity during both batch and fly sparging.
29. After each batch sparge, the liquor was stirred into the grains using a rake or spoon.
30. Once 7 gallons of wort had been collected, the sparging was finished.
31. Sparging ensures maximum extraction of fermentable sugars from the mash.
32. Runnings collected early during sparging will contain more sugar and less tannins.
33. Later runnings during sparging can contribute bitterness and astringency.
34. Diligent and even sparging leads to more consistent fermentation and better beer.
35. The sparge arm sprayed hot liquor over the mash, slowly dissolving residual sugars.
36. They did a careful mash out and slow, countercurrent sparge to improve yield and quality.
37. A thick filter bed during sparging helps avoid tannins and astringency in the wort.
38. During sparging, the flow rate was carefully controlled to maximize sugar extraction.
39. Continuous aeration of the wort during sparging helps drive off volatile compounds.
40. Sparged sugar-rich wort drained into the kettle and quickly came to a boil.
41. Only the sweetest runnings were collected during the first half of the sparge.
42. The final runnings were the darkest during sparging due to tannins extracted late.
43. The mash tun and lauter tun were rinsed with hot water after completion of sparging.
44. The first runnings were lighter in color but higher in gravity before I began sparging.
45. The dark wort from late sparging runnings contributed bitterness and astringency.
46. A shorter, more intense sparge results in a higher gravity first wort.
47. A slower, more prolonged sparge ensures maximum sugar extraction.
48. My patience during sparging paid off with a high yield of fermentables from the grain.
49. Gently stirring the grains helped distribute the sparge liquor evenly throughout the mash.
50. The combination of mash and sparge yielded exactly the volume and gravity of wort we needed.
51. Most of the wort's fermentable sugars come from the first half of the sparge process.
52. The fly sparge helped rinse remaining sugars from the grain bed.
53. Their careful control of the sparge process resulted in an efficient conversion of grain starches.
54. They were pleased with the clarity, color and high gravity of the sweet wort from mash and sparge.
55. Patience and vigilance during sparging paid off with high yields of fermentable sugars.
56. Countercurrent sparging involves recirculating wort through the grain bed during sparging.
57. Both the mash and sparge steps contributed sugars and other constituents to the wort.
58. The sparge arm sprayed sparge liquor evenly over the grains in the mash tun.
59. Later in the sparge, I had to slow the flow rate to avoid collecting excessive tannins.
60. After collecting the desired volume of wort, sparging ceased and the grain was raked.