Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > efficiency question... sitting around 60%
Reply
 
LinkBack Thread Tools
Old 01-02-2013, 04:37 AM   #11
BBL_Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BBL_Brewer's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Kokomo, IN
Posts: 3,699
Liked 428 Times on 296 Posts
Likes Given: 321

Default

Once you hit your temp, there's no reason to stir unless you're getting temperature stratification. The more you stir the more heat you are going to lose.

__________________
Slots Down Brewery
Stick with the plan....not the sparge.


Never Ending Liquid Yeast - How to Farm Yeast and Freeze it.

BBL_Brewer is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 04:40 AM   #12
Komocabo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 917
Liked 120 Times on 101 Posts
Likes Given: 3

Default

Isohoppy... haven't delved into the pH stuff yet... Seems a bit overwhelming to me at this point but mostly due to my lack of studying the topic. I get my water from the safeway refill station thing. Uses reverse osmosis, ultra violet lights, and 2 stage carbon filtration... the beer always comes delicious so I trust that part.

__________________

And on the eighth day he said "Make beer!"

Komocabo is online now
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 04:41 AM   #13
Komocabo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 917
Liked 120 Times on 101 Posts
Likes Given: 3

Default

BBL_Brewer... thanks for chiming in and confirming.

__________________

And on the eighth day he said "Make beer!"

Komocabo is online now
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 04:53 AM   #14
BetterSense
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Richardson, Texas
Posts: 977
Liked 45 Times on 35 Posts
Likes Given: 3

Default

Stirring can't hurt anything if you can maintain temps. Commercial breweries stir continuously.

__________________
BetterSense is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 04:59 AM   #15
Komocabo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 917
Liked 120 Times on 101 Posts
Likes Given: 3

Default

Does it help increase efficiency for a 5 gal batch though?

__________________

And on the eighth day he said "Make beer!"

Komocabo is online now
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 04:00 AM   #16
lockwom
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Falls Church, VA
Posts: 107
Liked 13 Times on 8 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Komocabo View Post
Isohoppy... haven't delved into the pH stuff yet... Seems a bit overwhelming to me at this point but mostly due to my lack of studying the topic. I get my water from the safeway refill station thing. Uses reverse osmosis, ultra violet lights, and 2 stage carbon filtration... the beer always comes delicious so I trust that part.
If you were using RO water with the grainbill you mentioned earlier, a check with BrunWater indicates you're likely hitting a decent mash pH of 5.5 because of the crystal malt addition. Nothing big to worry about compared to people way out of the ballpark.

There is some indication that increasing calcium improves mash efficiency somewhat (and could even lower your mash pH some more to 5.4). You could try a small addition of calcium chloride or gypsum; the calcium can also help with hot break formation and yeast health.

In all, I don't feel like pH is your problem.
__________________
lockwom is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 04:07 PM   #17
4x4jeep74
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
4x4jeep74's Avatar
Recipes 
 
Join Date: Oct 2010
Location: , New Hampshire
Posts: 83
Liked 4 Times on 4 Posts

Default

You might want to buy a feeler gauge that's used to gap spark plugs and set you mill to .030. Before you buy a new mill.

__________________
4x4jeep74 is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 04:58 PM   #18
Komocabo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 917
Liked 120 Times on 101 Posts
Likes Given: 3

Default

The feeler guage idea is pretty awesome! I will give that a shot. Overall I will have to get a new or used mill because I am borrowing the one I'm using currently... Are there any decent ones for around 50-100 bucks? I'd like to avoid spending 200 on a mill... at that price I might as well just crush at the LHBS as it wont offset the savings from buying bulk grains...
Also, thanks for the info on the mash pH. That was helpful and reassuring. I have some gypsum hanging around so I will add some next brew day and see if it affects anything.
Thanks again to everyone! This forum is the best!

__________________

And on the eighth day he said "Make beer!"

Komocabo is online now
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 07:31 PM   #19
acidrain
Feedback Score: 3 reviews
Recipes 
 
Join Date: Jul 2012
Location: Seattle, Washington
Posts: 1,717
Liked 135 Times on 117 Posts
Likes Given: 30

Default

Quote:
Originally Posted by Komocabo View Post
Acidrain, Do you stir every 15 mins while mashing? I was under the impression that I am not supposed to stir once I've doughed in as to not disturb the grain bed... Sounds like I need to rethink some.of my technique... I haven't done a batch sparge but maybe I should go that route and see if I get better results.
Yes, I check the temp and stir every 15 minutes.
Also, I recently moved away from spring water and started using RO water with calcium chloride and gypsum additions (which seamed to help by a few points).
__________________

Keg #1: Bourbon/Oak Vanilla Porter
Keg #2: Cascadian Stout
Keg #3: BMC West
Bottled: Mjolnir Mead, Lazy Daze Hefe, The Bollocks ESB, Dark Matter stout.

acidrain is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 07:49 PM   #20
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,490
Liked 250 Times on 219 Posts
Likes Given: 62

Default

Read Kai's efficiency article (braukaiser.com). By taking a hydrometer or refractometer reading of the mash in the MLT you will know before you even start to sparge what your extraction efficiency is. With a .035in crush using a cooler/RIMs I'm consistently in the mid-90's at this point. Any loss of efficiency afterward is due to lautering/deadspace/system loss (hoses, pumps, etc.).

As an example, a 1.53qt/pound ratio has a maximum yield of about 1.080 (19.4P). You should be able to get 90-95% or more of that (1.072-1.080)

__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Hefeweizen, Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
question about beer sitting on yeast for a while hotpants Beginners Beer Brewing Forum 5 03-08-2012 09:36 PM
Sitting here snccoulter General Chit Chat 1 02-01-2012 04:58 PM
Water that's been sitting out Lodovico Brew Science 6 03-23-2011 12:49 PM
So I have just 1lb of DME sitting around.. jacob1484 General Beer Discussion 6 06-21-2010 09:40 PM



Newest Threads

LATEST SPONSOR DEALS