moorerm04

Recipes 

That is the problem... Consistency! I have been all over the place 71% once, 59% the next and anywhere in between. If I was within 2% every time and I was only getting 55% EVERY TIME. I would at least be able to know exactly where I was going to be with any given recipe. Like I said before I'm not asking you how to get high efficiency. I'm asking you how to get consistent!

Echoloc8

Recipes 

This is what happened in my thread. Several people assumed since I mentioned efficiency I wanted to go as high as possible when I wanted consistency first and foremost.

Then I got a few good comments on how to achieve consistency through ferreting out efficiency problems (well, specifically conversion issues), and it all started to make more sense.

-Rich

__________________
Primary: Rich's Legal Wit | 15-Minute Pale Ale | 2013 EdWort's Apfelwein | 2012 JAOM 3-gal
Secondary: Kasteel Rouge clone | 2013 Velvet Hammer RIS | 2012 Kit Raspberry Merlot | 2013 Kit Cabernet
Bottled: 2013 Fireside Barleywine | 2012 Pranqster clone | 2012 Kit Merlot | 2012 Kit Green Apple Riesling | 2007 Oaked orange blossom mead | 2012 Barleywine
Kegged: Honey Kolsch (lagering) | Bombardier clone (conditioning)
On Deck: Traditional Porter | Apfelwein Skeeter Pee

moorerm04

Recipes 

I noticed this in yours as well. I'm just not happy with planning a recipe for 70% and getting 60%. Or visa versa. I just want to be able to plan a recipe and brew day and hit my numbers.

TrubDog

Recipes 

I was consistently hitting 60-70% until I bought my BC. I now consistently hit 80-82%.

In my experience inconsistent milling = inconsistent efficiency.

BigRedHopHead

Recipes 

For me early on I had the same issues with consistency using the LHBS mill. I bought and modified a Corona mill which helped solved the the crush issues. I was able to get 75-78% every time. I always felt like a jerk asking the LHBS to check their gap or double mill, it seemed to annoy them to have to do more work to make me happy.

Since Dec I have upgraded to a Monster Mill MM2 2.0 and use the Bru'n Water spreadsheet to adjust my water profile and keep pH levels around 5.4. This has helped improve efficiency to 85-88%. No stuck sparges. BTW I cooler mash and batch sparge once with no mashout ever. Single infusion. After reading Kaiser's work on mash thickness I have been mashing around 1.75 qt/lb - 2.0 qt/lb depending on the beer. This has helped reduced any chances of doughballs. I stir like crazy at the beginning and usually just a bit every 20 min of mash. Hope this helps!

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Beer is the answer....but I can't remember the question.

Bsquared

Recipes 

How do you mash in? do you pour your strike water in onto the grain, pour the grain into the water, or come in through the drain? inconsistencies with mash efficiencies can be the result of dough balls, or when parts of the grain dont get wet during the mash in. dough balls tend to form more readily when you pour the strike water on to the grain. its important to really get in to the mash and break up any dough balls that form. If you can, filling from the bottom through the grain is the best way to get a good even wetting and avoid forming of dough balls.

moorerm04

Recipes 

I add the strike water to my mash tun and then dough in slowly and stir the fire out if it while I'm adding grain. I know for sure I'm not getting dough balls. I really think it is because of the LHBS mill. I would rather have my own mill anyway so I'm going to get one And see if that helps.

Hop_Hero

Recipes 

According to How to Brew you're supposed to add water to the grain not the other way around.

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Primary: Rebel Red (West Coast Red)
Secondary: Arrogant Butthole on Oak and Chinook
Bottled: Hillcrest Pale Ale 2.0, Arrogant Butthole
Next: American Stout

Denny

Recipes 

It makes absolutely no difference. Do whichever works best for you.

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Life begins at 60....1.060, that is!

www.dennybrew.com

mojo_wire

Recipes 

Second double crush. My efficency became much more consistent after I started doing that.

Too high an efficency is not a very good thing. I've gotten it in the 80s before and it didn't help my beer, just made it under hopped.