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Old 02-01-2013, 07:27 AM   #11
boomguy
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No just going off what works for the initial mash in. Question, if you add too much water at mash in does that affect your efficiency or sugsrs converted?

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Old 02-01-2013, 07:46 PM   #12
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Using too much sparge water should increase efficiency. It may also increase tannin extra if carried to far (I've read) and will require longer boil time to boil down from your pre boil gravity to original gravity. Efficiency is just a measure of the percent of possible sugar you extracted.

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Old 02-02-2013, 05:06 PM   #13
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Thanks Eric, I think that I have been using to much strike water so I will reduce it a bit so the mash isn't so thin. I am not sure where I found this link... probably here... but this fellow has put together a very concise description of the all grain process and most importantly the "why" is answered as well. Grain article

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Old 02-02-2013, 08:12 PM   #14
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Outstanding write up, you will do well following these instructions. The one subject I didn't see addressed that is relevant to your thread is a discussion of mash temp vs. fermentability. This is the part of thinking about why you would choose to mash at 149 vs 154 for example.

Short answer is the lower mash temp will make your wort more fermentable, leading to a drier finished product. The higher temp makes less fermentable sugar, leading to a heavier bodied, sweeter finished product. For lower OG beers you are probably safe either way. But high OG beers that have been mashed too high can end up way too sweet/cloying.

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