To low efficiency
- Thread starter Mastoras007
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I was confused because i know mash thickness as water liters per kg (L/kg) not kg per liter
Its just math but anyway
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I will older new grains a day before brew day,
I'm very curious to see what I will get
I'm very curious to see what I will get
you are right i had it backwards.
https://brulosophy.com/2016/02/15/t...in-liquor-to-grist-ratio-exbeeriment-results/
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how's going this?
welp. Slow, everything takes a lot longer. gonna add about an hour to the overall day.how's going this?
I adjusted my mill settings after talking to a friend and i will give it one more round at these tighter gap settings before i judge it. My ph meter is still not working after i replaced the ph probe, ordering a temp probe for it.
Had some doughballs on the first tube, but that is sort of expected when im maxing out the grain weight. next time i brew it, i will increase my mash volume for the first tube by an inch or so.
wont know gravs or anything for a few hours.
but i did pitch fruit/O2/voss/and nutrient into my sour this morning and it is chugging. also got a dryhop in! busy busy busy.
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Ahhh, what we do for beer. We got hammered by the afternoon thunderstorms this week, and I'm trying to figure out when I am going to do yard work after brewing this weekend. It might have to be Sunday as later Saturday it is either going to be hotter than hell or raining with lightning.
Josh, get your stuff done early at Disney. We had a really nasty afternoon storm later on Tuesday with wind, hail, and about 3 or 4" of rain just over a couple of hours.
i also have been tracking my pressures and temps at different rpms throught out the mash. the set point for most of my batches is 149, but that is at the bottom of the "tube" at the top it slowly increases as the heat travels up. So half my mash sort of saw a step mash. the bottom was at 149 while the top slowly increased from 135 to 149 over roughly 40 mins. this doesnt really apply to smaller looser grain beds. I just thought it was interesting! the annoying part was that it took forever to get the top of the bed to 170 when i was mashing out.
@Sandy Feet we have been getting hammered by rain the last 2 weeks, like crazy crazy storms and flooding...fun stuff. I have just started always carrying my rain jacket with me.
@Sandy Feet we have been getting hammered by rain the last 2 weeks, like crazy crazy storms and flooding...fun stuff. I have just started always carrying my rain jacket with me.
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It is normal here during the summer, but the sea breeze collisions from the Gulf and Atlantic have been closer to my house this week. The lightning got pretty wild last night too. I'm glad I have a lawn tractor when we get a bunch of rain, because a week is really pushing it with the lawn. It could be done every 4 or 5 days right now if I actually had time.
same here man. its crazy how fast it grows at this time of year.
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Don't you use any recirculation ?
yup i do. Just ended boil and cut off my whirlpool. ill have an OG soon! long sticky day.
so i overshot my grav by .7P so maybe the mill setting made a difference! more research is needed! looks like i hit roughly 79% efficiency on this batch which is pretty killer!
got 18.9p which is awesome! should end up around 9%
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finished knocking out roughly 20 mins ago and there is active fermentation in the bucket! gotta love Voss! i pulled my dryhop for tomorrow ahead of time as it will likely be at 70% attenuation when i come in tomorrow morning! Crash it on monday, carb/pack it on tuesday!
This. And at those storage temps, any humidity that entered the grain would create a ripe growing medium for bacteria. This would be my first suspicion with respect to your other thread on the rotten egg batch.
If you have to buy your grain crushed, plan to store it in the freezer until ready to use.
Turns out that is just old habit, likely born out of what commercial brewers were doing when someone finally measured and wrote it down.
Thinner mashes are more efficient. See: https://web.archive.org/web/2025032...ncy_in_single_infusion_mashing#Mash_thickness
Edit: sorry, forgot you *are* commercial! (at least not small batch homebrew) The math still stands, but you of course have other equipment factors to consider than just mash thickness.
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That research has already been done.
https://web.archive.org/web/2025032...y_in_single_infusion_mashing#Mill_gap_spacing
You can safely gap down to .024″ without affecting flavor. (your equipment might not cooperate though) I regularly mill Barley down to .028″, but find with 100% Wheat and Rye, I need to stop at .032″ or else I'll gum up my bag. Scraping the sides helps, but easier to avoid it.
At .028″ I regularly get 80% efficiency. (paired with ≈3.6 qts/# water:grist) A standard batch for me is 10# of grain and 9gal of strike water. That gets me 5.5gal to the fermenter, trub and all, and 5gal of 5.5%+ packaged beer.
Are they vacuum sealed tight from the shop? (bumpy where you can feel the grain with near zero air in it) Are they still that way when you open them? (or have they loosened up?)
You have humidity. It isn't zero. Unless the grain is nitro-purged and shipped in mylar bags like hops (unlikely) then you *are* getting moisture into the crushed grain, especially over long periods of time.
I don't know that dimensions are necessarily a factor for the mash, especially if you are recirculating and doing BIAB. Mash thickness and crush gap are bigger factors, but even more important are mash temps and pH.
Vessel dimensions *are* important for the boil step. Most kettles on the market are already designed to the optimum height:width. Off-the-shelf stock pots are usually not. (Bayou Classic isn't optimum, but it isn't terrible either)
Get a bottle of iodine and some white chalk. (or scrap drywall) In addition to checking gravity to determine if you are done mashing, do an iodine test to make sure conversion is complete before removing the grains and proceeding to a boil:
https://web.archive.org/web/20240519071948/http://braukaiser.com/wiki/index.php/Iodine_Test
