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Old 06-21-2012, 03:44 AM   #1
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Default Brewmaster's Warehouse crush?

I have been having issues lately with efficiency and I am trying to figure what is going on. I have been ordering from BMW and am just wondering if anyone else thinks their mill might be the problem. I am not trying to say anything bad about them I always order from them and they have great customer service. I am just wondering if I should have them run the grain through their mill 2x or if that would just cause more problems or if I need to search deeper for my efficiency problems.

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Old 06-21-2012, 04:00 AM   #2
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Please give more details...post a detailed pic of the grain? FWIW I thought BMW was the gold standard. Does the grist contain unbroken barley? http://www.homebrewtalk.com/f36/brew...ciency-323052/

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Old 06-21-2012, 01:09 PM   #3
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I can post a pic next time I brew, I don't want to open up the sealed package right now. From the link you posted I have to assume it is not the crush(I really didn't think it was but was just looking for an easy answer) I guess I will continue to search deeper into my process to try and find a problem. I have a 52 qt. coleman extreme mashtun with a bazooka screen. I batch sparge one time, I used to do 2 but switched to 1. My next brew I am going to try 2 sparges but after reading many threads on here it seems that shouldn't make a lot of difference. I usually take the total amount of water I need and split it in half but I think I need to get my first runnings to be half of the preboil volume instead of the strike water being half. I don't want to change too much at once because I want to figure out what is causing this. Any thoughts.

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Old 06-21-2012, 01:50 PM   #4
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I get all of my grain crushed from BMW. Their crush is definitely not the problem. If I could, I would even like mine to be less crushed than what I do receive from them.

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Old 06-21-2012, 01:51 PM   #5
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Are ya stirring real well to aid in rinsing the grain prior to draining the MT? When I add sparge wter I like to stir well and let it sit a few minutes, then maybe stir again...think of it like washing clothes, but washing and rinsing grain...gotta stir well I think?

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Old 06-21-2012, 02:08 PM   #6
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I get my grain from them too and usually hit around 70%. Are you adding your grain to water or water to grain? Did these batches have any high amounts of wheat or rye or other specialty grains.
Edit. Just re-read a part of your post. If you are splitting your water in half that maybe the problem. Aim for 1.25 to 1.5 quarts of water per pound of grain see if that helps.

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Old 06-21-2012, 02:12 PM   #7
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In the mash that is

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Old 06-21-2012, 02:19 PM   #8
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Quote:
Originally Posted by bchurch
I get my grain from them too and usually hit around 70%. Are you adding your grain to water or water to grain? Did these batches have any high amounts of wheat or rye or other specialty grains.
Edit. Just re-read a part of your post. If you are splitting your water in half that maybe the problem. Aim for 1.25 to 1.5 quarts of water per pound of grain see if that helps.
I'm curious about the grain to water/water to grain issue you're bringing up- I've done it both ways with no change in efficiency at all.

To the OP: you never mentioned your efficiency %. With batch sparge, 70% is pretty standard. Where are you at?
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Old 06-21-2012, 02:24 PM   #9
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Quote:
Originally Posted by BrightSpot

I'm curious about the grain to water/water to grain issue you're bringing up- I've done it both ways with no change in efficiency at all.

To the OP: you never mentioned your efficiency %. With batch sparge, 70% is pretty standard. Where are you at?
I have tried both ways with no problems either but there gave been posts of people having "doughball" issues when adding water to grain. Just a suggestion really.
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Old 06-21-2012, 02:27 PM   #10
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Quote:
Originally Posted by BrightSpot View Post
I'm curious about the grain to water/water to grain issue you're bringing up- I've done it both ways with no change in efficiency at all.

To the OP: you never mentioned your efficiency %. With batch sparge, 70% is pretty standard. Where are you at?
low 60's

I add the grain to water. I do stir to make sure there are no doughballs. When I sparge I only usually stir once, I will try to stir, let sit, then stir again.
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