I've only recently got into AG, and I'm still working out my system. One thing I've noticed is that when I'm done sparging (acheived preboil volume) there's still plenty of fermentables left in the grain (runoff like 1.030). I'd love to keep sparging, but there's no way I'd hit my final volume unless I boiled for like 2 hrs.
Here's my system, without leaving out too many important details:
I've been doing 60-90 min mashes (still working out a method to hit my mash temp the 1st time), followed by mashing out the 1st runnings by bringing it to a boil, and a single batch sparge with 180F H20. I always stir and mix really well and let things settle afterwards. I've been getting OK efficiency at 70%, which is actually an improvement. Maybe if I improved my methods I'd get better eff with less sugars left in the grain after the sparge.
With smaller beers, I'm guessing this wouldn't be as much of a problem because you'd have more room to sparge more, with less sugars to start with, but the last 2 batches I've done have been 1.060 and 1.070 O.G.s. I want to get the rest of that sugar dammit! Any ideas?
Here's my system, without leaving out too many important details:
I've been doing 60-90 min mashes (still working out a method to hit my mash temp the 1st time), followed by mashing out the 1st runnings by bringing it to a boil, and a single batch sparge with 180F H20. I always stir and mix really well and let things settle afterwards. I've been getting OK efficiency at 70%, which is actually an improvement. Maybe if I improved my methods I'd get better eff with less sugars left in the grain after the sparge.
With smaller beers, I'm guessing this wouldn't be as much of a problem because you'd have more room to sparge more, with less sugars to start with, but the last 2 batches I've done have been 1.060 and 1.070 O.G.s. I want to get the rest of that sugar dammit! Any ideas?