Folks
Following on from the discussion - New brewers - stop worrying about gravity readings.
Notwithstanding the discussion on the merits of using an (or is it a) hydrometer Janx makes a very good point about mashing which I have considered, but not implemented - Not enough extraction? Add more grain. It's cheap!
I use about 3.5kg per 25L brew that works out at $3.30 per brew. (I buy 25kg at a time from a local mill.) I have thought about omitting the mucking about with sparging and just using another ½ kg (50c worth) of malt. (Note: I say this as a home brewer not a commercial brewer, where costs are critical.)
I would think (guess) that there is not more than about 10% of sugars left in a well drained mash before sparging. However, it would be useful to know what the gravity of the mash liquor was to determine the amount of extra malt.
Does anyone take this approach, or have any comment on it?
Take care,
Marcale
Following on from the discussion - New brewers - stop worrying about gravity readings.
Notwithstanding the discussion on the merits of using an (or is it a) hydrometer Janx makes a very good point about mashing which I have considered, but not implemented - Not enough extraction? Add more grain. It's cheap!
I use about 3.5kg per 25L brew that works out at $3.30 per brew. (I buy 25kg at a time from a local mill.) I have thought about omitting the mucking about with sparging and just using another ½ kg (50c worth) of malt. (Note: I say this as a home brewer not a commercial brewer, where costs are critical.)
I would think (guess) that there is not more than about 10% of sugars left in a well drained mash before sparging. However, it would be useful to know what the gravity of the mash liquor was to determine the amount of extra malt.
Does anyone take this approach, or have any comment on it?
Take care,
Marcale