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Old 05-10-2010, 02:55 PM   #11
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Yep! It is exactly what you should do.

You could make sure that your grainbed during the batch sparge is at 168, just in case it's lower. The sugars are more soluble in warmer water, so sometimes I've had to add water as high as 179 to get my first round of batch sparging in the 168 range.

What is your preboil volume?
Usually around 6.75-7 gallons.
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Old 05-10-2010, 02:59 PM   #12
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GR, is your avatar a picture of the home you live in?
No, it is not. I do live in a 170 year old school house, hence the mock brewing name. But the house I live in has been so heavily remodeled over the years that it is not recognizable as a school house. I found the photo in my avatar on the Internet. It's a school house somewhere in Canada. I still have to Photoshop a bell in to the bell tower someday.
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Old 05-10-2010, 03:01 PM   #13
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No, it is not. I do live in a 170 year old school house, hence the mock brewing name. But the house I live in has been so heavily remodeled over the years that it is not recognizable as a school house. I found the photo in my avatar on the Internet. It's a school house somewhere in Canada. I still have to Photoshop a bell in to the bell tower someday.
Very cool.
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Old 05-10-2010, 03:16 PM   #14
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2) Empty the pre-heated water, dump in the gain, add my strike water 3) Stir for 5 minutes 4)
Are you sure your not getting dough balls? Adding water to grain can cause the grist to stick together, causing poor efficiency. I always add grains to water a small amount at a time while stirring. Even a small dough ball can sit for an hour and still be bone dry in the middle.
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Old 05-10-2010, 03:31 PM   #15
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I live in warren and use Detroit water also. I have good efficiency, not great but I'm still getting use to my system. Who is your LHBS? My efficiency improved when I got my own barley crusher.

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Old 05-10-2010, 04:06 PM   #16
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Are you sure your not getting dough balls? Adding water to grain can cause the grist to stick together, causing poor efficiency. I always add grains to water a small amount at a time while stirring. Even a small dough ball can sit for an hour and still be bone dry in the middle.
I caught this too when I first read through your process. I'd echo this advice, add the grain a little at a time to the water and stir stir stir!
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Old 05-10-2010, 04:07 PM   #17
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My LHBS is Adventures in Home Brewing out in Taylor.

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Old 05-10-2010, 04:08 PM   #18
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I caught this too when I first read through your process. I'd echo this advice, add the grain a little at a time to the water and stir stir stir!
I am almost positive that I don't have any dough balls. I give it a pretty good stirring at the beginning, and a light stir again 15 minutes into the mash.
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Old 05-10-2010, 04:12 PM   #19
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What is your typical OG target in your low efficiency batches?

What strike water to grain weight ration do you use?

What is the typical volume of your first runnings on your low efficiency batch?

Have you tested your dead space in your mash tun by filling with a fixed amount of water and seeing how much does NOT come out?

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Old 05-10-2010, 04:36 PM   #20
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I am almost positive that I don't have any dough balls. I give it a pretty good stirring at the beginning, and a light stir again 15 minutes into the mash.
That's my local joint, too. I can't remember for sure but I want to say their mill is set at .38. I can't remember.

The last time I was there, I crushed my own with their machine and reduced the crush to like .28 or something.

Ask those guys what it's set to, they'll tell you.
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