More about Sparge Arms:

A sparge arm rinses sugars from the grain by allowing water to flow over the grain bed. Sparge arms prevent channeling which allows water to come into contact with as much grain as possible, thus improving the extraction rate. After recirculation, use a hot liquor tank and the sparge arm--open the spigot and allow water to flow into your mash-tun. You want to establish a water line approximately one-inch above the grain bed. Once there is an inch of water above the grain, you are ready to start collecting the wort.

It is extremely important that you slow down and do not rush the next steps or you will end up with only half the desired sugars!

Collect about one gallon of wort every 15 minutes. Try to match the pace of the water coming into the mash-tun with the wort leaving the mash-tun, keeping the water level one-inch above your grain. when done correctly, it should take approximately 75 minutes to collect all the wort. You are now ready to move onto the boil...

Please note that the sparge arm does not need to spin after you have established a one-inch water level. In fact, after things start to slow down it will most likely stop.

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