digdan
Well-Known Member
I'm currently going through the tuning of mash thickness (quarts per lb) on some of my more used recipes. I'm wondering what other brewers experiances have been as far as achiving your best Efficiency by tuning your mash thickness.
It seems my efficiency goes up, as the thinner I go, but it tastes worse (tannins?). Whats a successful strike qts/lb ratio you've had? And what was your target temps on the mash aswell?
It seems my efficiency goes up, as the thinner I go, but it tastes worse (tannins?). Whats a successful strike qts/lb ratio you've had? And what was your target temps on the mash aswell?