15) sparging

The mash is complete, and now more hot liquor is added to the mash tun. This is done to draw more sugars out of the mash, increase the viscosity of the wort (to better the flow of the run off), and increase the volume of wort to be boiled.

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Taken with a Canon PowerShot S3 IS.
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Taken on October 6, 2007
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15) sparging

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Brewing in a pumpkin (Set)

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