To browse our top-selling all-grain brewing kits, click here! Indeed, fly sparging and the “entire” method of boiling all of the runnings of a mash together are fairly recent innovations, born of the economic need to maximize industrial brewhouse yields and spurred on by the technological advancements that allowed the fabrication and firing of large kettles. There shall be in England seven halfpenny loaves sold for a penny: the three-hooped pot shall have ten hoops and I will make it felony to drink small beer: all the realm shall be in common and in Cheapside shall my palfrey go to grass: and when I am king, as king I will be … -Jack Cade* When Shakespeare’s Jack Cade promised his followers that when he became king besides killing all the lawyers (!) he would make it a felony to drink small beer, he was alluding to the technique of using the first runnings of the mash to create strong or premium beers and using the second, third, or even fourth runnings to make inferior “small beers.”īe brave, then for your captain is brave, and vows reformation. Though I’d never heard of the technique before (it is rarely mentioned in modern brewing literature), making strong or premium beers exclusively from the “first runnings” of the mash is an ancient technique. Both of them immediately told me, “Don’t sparge.” Will skipping the sparge step create beers with superior flavor? A home brewer’s experiment sets out to determine whether objective differences can be discerned between sparged and nonsparged worts.Ī few years ago, I asked George Fix and Paul Farnsworth what techniques I should use to make the finest possible all-grain beer. No-Sparge Brewing - An Old Technique Revisited « Back to Articles No-Sparge Brewing 11/30/-1
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