I remember reading a long article by Graham Wheeler on the subject of original brewing methods. Here he talks about remashing and sparging the malt to obtain weaker and weaker ales which were then blended to make the final brew...
I don't suppose anybody has tried this practice? :huh:
Multiple mashings and spargings.
I remember that, but I think it was an old practice from when they didn't really understand what was going on in the mash.
They didn't used to sparge the grains, and they thought they were producing more extract every time they remashed. In fact all they were doing was washing out the extract they had produced in the first mash.
I think....
They didn't used to sparge the grains, and they thought they were producing more extract every time they remashed. In fact all they were doing was washing out the extract they had produced in the first mash.
I think....
So the sparge is in fact and "Innovation" of sorts... 