I don't know what to try next. I just completed my 8th? all-grain batch and ended up with 60% eff. I've posted about this before, so bear with me, here goes:
I crush my own grain, and have been experimenting with the gap. This time it might have even been too fine (lots of flour)
I do a single infusion batch sparge, and have experimented with mash-out vs no, and single sparge vs splitting in two equal sparges. No, or little effect.
I usually mash with about 1.25 qt/lb, using Beersmith to calculate strike temp, and have been pretty accurate with my mash temp (usually around 154-155).
I generally sparge to match boil volume, which for me is usually about 7.5-7.75 gal ( I know some have suggested more sparge water, and a longer boil, but I'm not looking for 90%, I'd be happy to get 75%).
When I started crushing my own, my eff went from about 55% to about 60%.
I figured that it might be a PH issue, so this time I used 5.2 stabilizer, and still came in at 60%.
I have tested my thermos, and both of my Hodrmoeters multiple times.
I usually brew with grain bills that at 75% eff. should render around 1.060-070 OG, but have yet to break 1.050. These are mostly very hoppy IPAs, so I'm often really missing the malt profile to compliment.
I usually pull a sample for testing somewhere in the middle of my transfer to the fermenter (I sipon from my keggle to carboy after a whirlpool and short rest to let settle).
Please Help! I don't know what else to try!
I crush my own grain, and have been experimenting with the gap. This time it might have even been too fine (lots of flour)
I do a single infusion batch sparge, and have experimented with mash-out vs no, and single sparge vs splitting in two equal sparges. No, or little effect.
I usually mash with about 1.25 qt/lb, using Beersmith to calculate strike temp, and have been pretty accurate with my mash temp (usually around 154-155).
I generally sparge to match boil volume, which for me is usually about 7.5-7.75 gal ( I know some have suggested more sparge water, and a longer boil, but I'm not looking for 90%, I'd be happy to get 75%).
When I started crushing my own, my eff went from about 55% to about 60%.
I figured that it might be a PH issue, so this time I used 5.2 stabilizer, and still came in at 60%.
I have tested my thermos, and both of my Hodrmoeters multiple times.
I usually brew with grain bills that at 75% eff. should render around 1.060-070 OG, but have yet to break 1.050. These are mostly very hoppy IPAs, so I'm often really missing the malt profile to compliment.
I usually pull a sample for testing somewhere in the middle of my transfer to the fermenter (I sipon from my keggle to carboy after a whirlpool and short rest to let settle).
Please Help! I don't know what else to try!