Should I re-crush

OK, Got 2 AG's under my belt. All went well, but I was low on my SG's by 15 and 10 points. My FG's were also low by a little.

My guess, not a good enough crush, and maybe mash temps were a little lower than needed, which explains the lower FG's.

I just purchased (3) 5 gal batches worth of grains and will start brewing tomorrow. I had the grains crushed at my LHBS, and they appear to be crushed adequately.

I also picked up a knock-off of a corona mill. Dieing to try it out.

Should I try to run the grain thru for another crush? Or should I just focus on getting my mash temps right. I will batch sparge.

Give some grain bills and sparging technique and volume. That may also be an issue.

My first AG was Haus Pale Ale
8 lb 2 row
2 lb Vienna
0.5 lb Crystal 10L

It calls for single mash infusion at 152 degrees. I used 1.25 quart/lb to start and hit 148 degrees. I added about 1/2 gal more hotter water and got the temp up to 150. This temp dropped to 148 in 1 hour. I batch sparged about 1-3/4 gal of 175 degree water two times after to get my 6.5 gallons to boils. I did not wait ten minutes in between each time and did not stir a lot, just minor stirring. Boil went fine and I got 5.25 gal in the fermenter. Cooled to 72 degrees in about 20 minutes.

my pre-boil OG was 1.034 at 72 degrees
my post-boil was 1.041 at 72 degrees

recipe calls for 1.051 OG and 1.011 FG
I got a 1.004 FG in 9 days.

I had 2 tonight (bottled on 10-11-07) and they taste great.

I would sparge about a gallon more. You'll boil a little longer, but it will bring the gravity up.

OK, I'll do that. Thanx
I'll also take hydrometer readings for each lauter/sparge for records.

I just did my German pilsner, and I sparged just under 7.5 gal with 8.5 lbs of grain. Bigger beers I'll sparge over 8 gallons. OG of 1.060 or so I'll do about 8.5. I'm usually hitting about 80% efficiency.

I batch sparge currently and also do what Brewsmith does - larger sparge volume for bigger beers and boil longer in order to keep my efficiency around 75%.

I agree your lower mash temp is the likely cause of your lower FG.

One other tip - every time I brew a new recipe I measure my preboil volume and SG, if I'm low I add some extra light DME to bring up my gravity so I will hit my OG once the boil is done. This way you maintain your hop bitterness to gravity ratio. I then recalculate my grain bill so the next time I'm spot on (within 1-2 gravity points).

GT