Let the wort flow down into the pump and then turn the pump on. To adapt the previous “no-pump” method to the use of the pump, you’ll ditch the pitchers. It helps to utilize a sparge arm or similar tool for ensuring the wort coming back in the top does not disrupt the grain bed. To recirculate the mash using a pump, you can hook the output of your mash tun to the input of the pump, and then feed the output of the pump into the top of the mash tun. Investing in a mash pump is a great way to improve this process. If you batch sparge, you should be performing this recirculation every time you add more hot water, as stirring will disrupt your grain bed and cause clarity or quality issues. If you use continuous sparging, you can then begin allowing the sparge water to flow in through the top as you drain from the bottom. Once it it very clear, you can then move your drain hose into your brewing kettle and let it drain. Then, without slowing the wort flow, swap out the pitchers and pour the first pitcher gently into the top of the mash tun, being very careful not to disturb the grain bed.Īs you go, you will repeat this process until the wort is running very clear. Once you are ready, you will use a pitcher or two and slowly drain the wort from the bottom of your mash tun into a pitcher until it is nearly full. If you have room in your mash tun to add enough hot water to hit your mash out temperature, you should do so before recirculating.
With a cooler setup and no pump, recirculating during the mash will result in too much temperature loss to truly be effective, and may result in stuck sparges or very low conversion rates. The cons are that it is labor intensive and it can be very hard to maintain the mash temperature while you do it.įirst, you’ll mash completely.
#Beersmith no sparge free
The pros of using this technique are that it is practically free to do and it incredibly easy to set up. If you can’t afford to drop money on that mash pump right away, you can still recirculate your mash with this method.