Brocster
Well-Known Member
I recently upgraded equipment to be able to brew 10 gallon batch sizes(actually I shoot for 11 gallons to account for some loss during fermenting). Since switching, my efficiency has tanked. I used to nail OG's, now I am way off. Assuming I am hitting my mash temps, what would be the things to look for? (I read a ton of the sticky's, but kind of got information overload and no real concise answer for what I am looking for).
Here is a short list of my "suspects"
I usually boil 13-14 gallons down to 11. I account for the 11 gallons in my recipe calcs.
Any feedback would be greatly appreciated. I plan on really ramping up some brewing over the next weeks to get a large supply ready from mid-summer and fall. Thanks everyone!
Here is a short list of my "suspects"
- Sparge temp too low
- Too thick of a mash - I use 1.25 qts/lb.
- Braid/manifold too small. I have a Coleman 70 quart cooler with a bazooka screen. This only goes about half way into the cooler, but is on the bottom with no loss of space below.
- Grain crush - I use .35 on the setting at the LHBS. I crush there but do this myself.
I usually boil 13-14 gallons down to 11. I account for the 11 gallons in my recipe calcs.
Any feedback would be greatly appreciated. I plan on really ramping up some brewing over the next weeks to get a large supply ready from mid-summer and fall. Thanks everyone!
