EziTasting wrote:Having said that, beer makers, from what I've seen (and things could be or have changed) they extract the wash from the grain, hence the 'Sparging' of the grains... before fermentation!
almost correct...sparging before the boil to get as much fermentable sugar as possible out of the grain and into the brew kettle, which is then boiled to concentrate and reduce volume. When the grain/husk is boiled it makes the resulting beer very astringent - undesirable in a beer.
And grain is kept away from the ferment as this is a major cause of infection in beer brewing.