I prefer my beers around 75-80 % efficiency. It took me awhile to balance everything to maintain that . It could be alot of things like everyone has suggested but PH has made a huge difference in my beers. So much more brighter and cleaner. Good water and PH may help but sounds like something else is going on.
I prefer my beers around 75-80 % efficiency. It took me awhile to balance everything to maintain that . It could be alot of things like everyone has suggested but PH has made a huge difference in my beers. So much more brighter and cleaner. Good water and PH may help but sounds like something else is going on.
For a while I was suddenly getting 90%+ efficiency, but it turned out that I needed a new grain scale. Once I figured that out, my efficiency dropped back to normal, 80%.
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Primary/Secondary:
Kegged: #77 Newcastle Brown, #79 California Common, #80 Old Bushy Tail Special Bitter
Planned: American IPA, Dusseldorf Alt, American Amber
I have really dialed in my process and system as of late, and have been getting 86% efficiency (with a mash temp of 155) without any ill effects. Also I remember reading an article about new belgium brewery and how their system gets them in the mid 90s (95 I belive). I know there are people on here that will tell you high efficiency results in a lower quality beer, but that has not been the case for me or my brew buddies who also range in the high 80s low 90s.
efficiency has absoloutely nothing to do with taste, unless you are sparging for way too long and extract tannins in an effort to get higher efficiency. efficiency just tells you how much out of the total available sugar in the grains you were able to get out.
70%, 80%, 90%... they all taste the same. the only difference is how much grain you have to use.
i will also call BS on average people (other than a few large high tech commercial breweries) claiming 90+% efficiency. your measurements or math are more likely off. its extremely difficult to get above 90 even in the best setups.
efficiency has absoloutely nothing to do with taste, unless you are sparging for way too long and extract tannins in an effort to get higher efficiency. efficiency just tells you how much out of the total available sugar in the grains you were able to get out.
70%, 80%, 90%... they all taste the same. the only difference is how much grain you have to use.
i will also call BS on average people (other than a few large high tech commercial breweries) claiming 90+% efficiency. your measurements or math are more likely off. its extremely difficult to get above 90 even in the best setups.
Gotta disagree with you on efficiency having nothing to do with taste. Take some time and read up on the subject, the findings will surprise you, since you seem to be pretty avid
Gotta disagree with you on efficiency having nothing to do with taste. Take some time and read up on the subject, the findings will surprise you, since you seem to be pretty avid
Speaking of being avid...How about doing us a favor and linking us to the reading instead of expecting us to find it in thousands of threads of anecdotal evidence. I haven't had the same recipe with two different efficiency % unless I was using a different malt supplier so obvious taste will be different.
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