[COHO] Conversion rates question

[Tim Howe]

On Thu, 28 Jun 2007 22:57:25 EDT
Huntkng at aol.com wrote:

> #2)
> Why re-circulate wert?  Why not just use a continues stream of 170  degree 
> water?  What is the benefit of re-circulating?  Isn't there a  chance that the 
> husk bed might strain out some of the sugars by  re-circulating?

	You can't strain out the sugars.  They are suspended in solution, so they go where the water goes.  You can leave behind very sugary wort on the grains, but as you add more water and rinse them, that becomes less and less sugary until the amount of sugars left behind on the grains isn't relevant.  I also think you are probably extracting more sugars out through normal diffusion as you add plain water.

> #3)
> Back to the meaning of life issue; would life be as good without a  fermented 
> all grain beverage?

	I won't be putting that to the test...

--TimH