by crow » Fri Sep 28, 2012 9:12 pm
The method of mashing I use doesn't call for sparging but I see this process used a lot, seems mainly by ppl reproducing a scotch style whisky , not sure about Irish styled. Can anyone point out what the benefit is in this process in a whiskey mash I would have thought sparging before you ferment would rob from the flavor a fair bit. I don't use peated malt btw