The instructions of this false bottom state that there is 2-3 gallons under it. About 8/10 minutes per gal to draw off to boil kettle. I'm nailing the temperature (have several probes in different spots). I also stir 2/3 times during the mash to try and prevent cold/hot spots in the mash. I have a pump circulating during the mash and I fly sparge to rinse (168ish). ![]() Sorry, I don't completely understand the efficiency differences. Well If I adjust the "Tot Efficiency to" 56% the OG will match up with what i'm really getting. What brewhouse efficiency were you getting and what are you getting now? What's your typical post boil volume? Is there unrecoverable wort, in addition to trub? Post boil volume - cooling % - measured fermenter volume = Loss to Trub & Chiller. How much wort is left in the mash tun after sparge? I mean the amount you can't get from the spigot, not the inevitable slow drip you can get from an hour of letting the grain bed dry out after sparge. BS also adjusts the strike temp for the additional heat, too. When you click the "adjust for deadspace" box, BeerSmith adds the volume to the strike liquor and deducts it from the sparge. ![]() ![]() With 35 lbs of grain at 1.3:1, you still have >25% more water under the false bottom. It's all going to come down to your techniques and losses. Simply, there is a lot more side surface area for water to channel down, instead of going through the grain bed. a keg can have a huge impact on sparge efficiency. Which efficiency? mash, sparge or brewhouse? What brewhouse efficiency were you getting and what are you getting now?
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |