mr_wibble
Beer Odd
I made a post almost the same as yours maybe 6-9 months ago.
My advice is basically "What Tony Said."
My efficiency problem was all around sparging -
- I batch sparged, but did not let the sparge water sit in the grain bed long enough
- I ran-off the wort from the sparge batches too fast
- This compacts your grain bed, restricting the water flow through it (so less sugars dissolve on the way through).
- It can also lead to cracks and channels forming in the mash bed, allowing water to pass through without dissolving any sugars.
Using BeerSmith, I basically followed the brew sheet - "Sparge with /N/ litres". Ok, so I did.
However, this isn't how you should think of it. I now think of sparging as washing the mash until most of the sugar has come out. Measure the gravity of each run, and keep going until it's dropped right down. Sparge a bit more if necessary. So you might have to boil off a bit longer, but your gravity will be correct. It quickly allowed me to realise I was sparging too quickly.
Start measuring everything -
- Gravity of first runnings
- Gravity of 2nd, 3rd, ... runnings
- Temperatures
- Do starch tests, take photos, keep them in your notes.
- Get some brewing-range pH papers (or a meter), test your mash pH.
It sounds like a PITA, but it helps you understand the process, identify problems, and if nothing else, is a bit of brewing geekery fun.
It gives me something to do while waiting for the mash to complete.
My advice is basically "What Tony Said."
My efficiency problem was all around sparging -
- I batch sparged, but did not let the sparge water sit in the grain bed long enough
- I ran-off the wort from the sparge batches too fast
- This compacts your grain bed, restricting the water flow through it (so less sugars dissolve on the way through).
- It can also lead to cracks and channels forming in the mash bed, allowing water to pass through without dissolving any sugars.
Using BeerSmith, I basically followed the brew sheet - "Sparge with /N/ litres". Ok, so I did.
However, this isn't how you should think of it. I now think of sparging as washing the mash until most of the sugar has come out. Measure the gravity of each run, and keep going until it's dropped right down. Sparge a bit more if necessary. So you might have to boil off a bit longer, but your gravity will be correct. It quickly allowed me to realise I was sparging too quickly.
Start measuring everything -
- Gravity of first runnings
- Gravity of 2nd, 3rd, ... runnings
- Temperatures
- Do starch tests, take photos, keep them in your notes.
- Get some brewing-range pH papers (or a meter), test your mash pH.
It sounds like a PITA, but it helps you understand the process, identify problems, and if nothing else, is a bit of brewing geekery fun.
It gives me something to do while waiting for the mash to complete.
I would get a dedicated burner and stainless pot. I think keg king / full pint burners have gotten a good report recently.
