Toecutter

Recipes 

yes longer is better. every time I rush my fly sparge, my efficiency suffers. It is noticeable

__________________
When a naked man is chasing a naked woman through an alley with a butcher knife and a hard-on, I figure he isn't out collecting for the Red Cross." - Dirty Harry

On Tap: Blood Orange Hefeweizen, Yooper's HPA
On Chill : Toecutter HPA, Toecutter Honey HPA
Fermenting: Blood Orange Witt

Gustavo

Recipes 

So would you recommend having a longer fly sparge or sticking to instructions

Gustavo

Recipes 

FYI I used boiling water??!! Should that make a def. 211*

Pennsyltucky

Recipes 

What instructions? Personally, I batch sparge. So much easier, and I still get consistent 85% efficiency.

This was enlightening when I was first getting in to all grain...

http://www.suebob.com/index.php?option=com_content&view=article&id=53:al l-grain-primer&catid=40:brewing-articles&Itemid=66

Gustavo

Recipes 

My OG was 1.030 instead of 1.040?

Gustavo

Recipes 

Soooo pist my fourth batch and every time I get a low OG!!!!! WTF

JuanMoore

Recipes 

If you're getting instructions to fly sparge for only 10 min, don't follow any directions that came from the same source. To properly extract the sugars through fly sparging takes a long time, usually 45 min to an hour. If anything you want to slow the flow and extend the time it takes to sparge even longer.

Could be a lot of things. What is the rest of your process? How are the grains crushed? How are you doughing in, and at what mash thickness? Are you doing a mash-out? Have you calibrated your hydrometer and thermometers?

shelly_belly

Recipes 

You sparged too guickly. Or, you're not using a false bottom or a properly designed manifold. Even could have been a problem with the boil.