Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- transitive verb To spray or sprinkle.
- transitive verb To introduce air or gas into (a liquid).
- noun A sprinkle.
from The Century Dictionary.
- To sprinkle; scatter.
- To throw water upon in a shower of small drops. See
sparger . - noun In brewing, the spray of heated water which is thrown upon malt in the preparation of ‘wort.’
from the GNU version of the Collaborative International Dictionary of English.
- transitive verb To sprinkle; to moisten by sprinkling.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- verb To
sprinkle orspray - verb To introduce
bubbles into a liquid
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- verb agitate by introducing air or compressed gas
- verb scatter with liquid; wet lightly
- noun the act of sprinkling or splashing water
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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Although "sparge" has been a synonym for "sprinkle" since the late 16th century, you're now most likely to come across this word in one of two contexts.
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Oh, and I'd need a sparge apparatus, propane burner, about ten feet of tubing, a five gallon glass jug, a six gallon glass jug, caps, airlock.
Apocalypse Prep Ann Aguirre 2009
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In order to capture some of that residual sugar, the grains are rinsed with warm water around 170 degrees or so and that water drains out and is added to the wort as well. side note: if this is a continuous process, we add as much water as we take wort as we're taking it, it's called "continuous sparge" – this was invented by Germans
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The typical homebrew practice maximizes sparge water by figuring out how much water is going to evaporate during the boil and how much water will be absorbed by the grain during the mash.
Book Review: Minhas Brewery - Brewing Up a Damn Good Story 2009
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As i'm sure you know, the sparge is rinsing off the grain to get the maximum amount of fermentable sugars out, and the more water you run though the grain (ie the longer the sparge) the better chance you have of getting a higher efficiency (pulling the most sugar possible out of the grain, thus getting the most bang for your buck grain wise).
Book Review: Minhas Brewery - Brewing Up a Damn Good Story 2009
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A possible answer to the "why doesn't everyone do it" question: sparge efficiency.
Book Review: Minhas Brewery - Brewing Up a Damn Good Story 2009
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In order to capture some of that residual sugar, the grains are rinsed with warm water around 170 degrees or so and that water drains out and is added to the wort as well. side note: if this is a continuous process, we add as much water as we take wort as we're taking it, it's called "continuous sparge" – this was invented by Germans
Archive 2009-03-01 2009
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Basically, you calculate that X amount of water will boil off, Y amount will be absorbed, add that to your batch size, subtract the amount you need for the mash, and that's your sparge water.
Book Review: Minhas Brewery - Brewing Up a Damn Good Story 2009
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It's commonly used to sparge malted barley when brewing all-grain homebrews.
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Obiectivul este de ştiinţă au încercat calcifiere a realităţii obiective, prin obtinerea toate realităţile subiective să fie de acord, dar vigoare a Kundalini este de aşa natură încât să pot indoi si chiar sparge toate normele obiectiv, deoarece Ea este atotputernic, dar ea face acest lucru într-un mod care lasă fiecăruia în condiţii de siguranţă-realitate păzit obiectiv în tact.
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