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Old 11-19-2012, 02:37 PM   #211
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Thanks for your posts, it's gotten me less worried about my methods. This time I made sure to stir much more aggressively and thoroughly than ever before so it can't be that. Our mash also stayed at 152 the entire time, I made sure to check the temps throughout the mash and only noticed a 1 degree deviation at most, so 151-153.
Your goal on your next brew should be to figure out if your problems are with conversion efficiency or lauter efficiency. They're two very different things with very different causes (and, likewise, very different solutions). The Braukaiser website has a table that estimates what your gravity should be in the mash tun at the end of mash. If you're significantly off from that, you're having trouble getting the starch out of the grain and turned into sugar. I suspect that's what's happening here.
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Old 11-19-2012, 03:20 PM   #212
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Thanks, I'm sober/not tired now so I will read that resource, thanks very much. Our next plan though, for equipment, is buying this. I can't wait for consistency.

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Old 11-19-2012, 03:55 PM   #213
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If you're playing with a new, coarser crush, that is likely the explanation for everything.
Agreed. I have found that runoff speed plays no part in my efficiency and multiple sparges increase my efficiency little to none at all.
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Old 11-19-2012, 11:08 PM   #214
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I have been consistently hitting 50% efficiency. It's been very frustrating and I have been reading everything I can to figure out what I'm doing wrong. I sometimes add DME to the boil to bump it up where it needs to be, but I'm sick of doing that.

I have pretty much tried to emulate Denny in my brewing and learned how to batch sparge from reading his stuff. I use a 10 gallon cooler as a mashtun and keggles to heat sparge water and do my boil.

I did notice that I got up to 58% with a kit I bought online from More Beer but the rest of my grain I have gotten locally.

So, besides buying a grain mill what could I try different in my process to get my numbers up a bit?

Thanks for any suggestions,

Mpjay

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Old 11-19-2012, 11:14 PM   #215
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I have been consistently hitting 50% efficiency. It's been very frustrating and I have been reading everything I can to figure out what I'm doing wrong. I sometimes add DME to the boil to bump it up where it needs to be, but I'm sick of doing that.

I have pretty much tried to emulate Denny in my brewing and learned how to batch sparge from reading his stuff. I use a 10 gallon cooler as a mashtun and keggles to heat sparge water and do my boil.

I did notice that I got up to 58% with a kit I bought online from More Beer but the rest of my grain I have gotten locally.

So, besides buying a grain mill what could I try different in my process to get my numbers up a bit?

Thanks for any suggestions,

Mpjay
This is a very common problem, but the only response we can really offer is to suggest that you do some diagnostics to figure out what your problem actually is. Right now, we'd only really be guessing. The key is to document your process carefully with good, accurate measurements, especially including different gravity readings at different points in the mash.

Check this link for some good experimental procedures:
http://www.braukaiser.com/wiki/index...use_Efficiency
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Old 11-20-2012, 12:50 AM   #216
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So update, we got a more fine grind and brewed today, 81% efficiency. Feels good!

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Old 11-20-2012, 03:53 PM   #217
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So update, we got a more fine grind and brewed today, 81% efficiency. Feels good!
Good to hear! That's almost always the cause and solution.
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Old 11-26-2012, 05:35 PM   #218
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Wasn't it Denny that said, "Crush till yer skeered"?

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Old 11-26-2012, 07:35 PM   #219
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Wasn't it Denny that said, "Crush till yer skeered"?
It was indeed!
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Old 11-30-2012, 07:38 PM   #220
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Subscribed. Been getting too many batches in the 50ish range and going to try a few things on this list.

I believe my problem is the crush because my mill produces 33% flour, 33% perfect crush, and 33% whole and uncrushed (Maybe a little less on the whole). I'm using a corona style mill that wobbles alot (Trying to fix that).

I was told that I shouldn't have any problems closing the gap even further and allow it to produce more flour (Just make sure that none of the grains are whole).

My worst fear with doing this though is extracting tannins from the overly crushed husks. However, I am under the impression that if I don't over extract or too high of a PH that I'll be fine.

Just an FYI, I am using Denny's setup for the mash tun (Stainless braid) and haven't had any problems thus far with stuck sparges.

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