hist-brewing: period sparging

[bjm10 at cornell.edu]

On Fri, 9 Apr 1999 PBLoomis at aol.com wrote:

> 	I have considered the method of three runnings, as explicated by 
> Harrison (1577) and Markham (1615) to be the forerunner of a modern 
> sparge, although as Paul Placeway pointed out earlier, the later runnings 

Moving it up to the 18th century, "London and Country Brewer" (1759 
edition) details several brews wherein one does four (yes, FOUR) separate 
runnings, and then combines them to produce strong and weak beers.  
(Often 1+2 and 3+4, although I *think*--going from memory--that at least 
one was 1+3 and 2+4).  What was interesting was that at least some of the 
recipes likewise specified that one should alternate hot and cold 
(spring/brook temperature) water in the runnings.


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