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Old 05-19-2007, 12:12 AM   #1
Big Al
 
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At least I got to brew twice today, but as I'm still new to AG I'm having problems with my efficiency.

I brewed an Arrogant Bastard Clone recipe last night with a target OG of 1.078 at 75% efficiency

I ended up with 1.069 65%(Better than my 1st attempt of 1.060)

Today I brewed an IPA target OG 1.071 at 75% actual (1.061) 65%

I'm using a new Mash Tun which is a 48 qt rectangular cooler. My questions are:

1) Should I just expect lower efficiency from the rectangular cooler and plan accordingly?
2) What can I do to improve my efficiency.

Both were Single Temperature Infusion Mashes at 152 degrees for 1 hour. I sparged at 170 degrees and collected about 6.2 gallons of wort which boiled down to right around 5 Gals.

It's not the crush either, I'm grinding my own and couldnt' be happier with the results from my MaltMill.

Thanks for any help in advance!
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Old 05-19-2007, 12:16 AM   #2
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Are you making any adjustments for pH?

 
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Old 05-19-2007, 12:27 AM   #3
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No. Not doing that. I did just order a pH tester as I have just been assuming that 60 minutes is long enough to date.

I'm not sure what type of adjustments I should be making though?
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Old 05-19-2007, 12:49 AM   #4
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shoot for 154 deg F and how much H2O PER # of grain are you using? Crush is very important as well. you say its not the crush but how do you really know?
JJ
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Old 05-19-2007, 12:50 AM   #5
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Ph just add PH 5.2 to the mash you cant beat it. I dont know how the stuff works but I do know it does
JJ
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Old 05-19-2007, 12:52 AM   #6
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Have you tried the 5.2 buffer yet? I'm using that and grinding my own and hitting over 85%. Water chemistry is a big part of efficiency. I don't think the shape of the tun makes much difference. Water to grain ratio is important as well.
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Old 05-19-2007, 01:16 AM   #7
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What's your water to grain ratio?
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Old 05-19-2007, 03:36 AM   #8
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1.5 qts to lbs.

I know it's not the grain crush because I've seen pictures of what a perfect crush looks like. Mine is coming out very similar. Having researched a bit on the net, I'm also thinking that my sparge might be too fast (there's a joke there I'm sure). As I'm new to this, i'm not sure if it's normal to have collected the wort in about 35 minutes after the sparge begins? Is that too fast?

I'll start looking into the 5.2 buffer as well.
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Bottled and drinking: Hey!Hey! IPA, Land of Oz Barleywine #2, Caramel Creme Ale, Red Stripe Lager Clone


RIP: Oatmeal Stout, Octoberfestivus, 777 RPA, Fat Tire Clone (1st AG), Experimental Honey Brown

 
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Old 05-19-2007, 03:40 AM   #9
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Aha. This may be a key. I'm using bottled spring water as my water. I just saw the pH 5.2 at austin home brew and I think I'll order some. Perhaps that's contributing to my problem.
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Primary Imperial IPA
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Bottled and drinking: Hey!Hey! IPA, Land of Oz Barleywine #2, Caramel Creme Ale, Red Stripe Lager Clone


RIP: Oatmeal Stout, Octoberfestivus, 777 RPA, Fat Tire Clone (1st AG), Experimental Honey Brown

 
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Old 05-19-2007, 11:43 AM   #10
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Quote:
Originally Posted by Big Al
1.5 qts to lbs.

I know it's not the grain crush because I've seen pictures of what a perfect crush looks like. Mine is coming out very similar. Having researched a bit on the net, I'm also thinking that my sparge might be too fast (there's a joke there I'm sure). As I'm new to this, i'm not sure if it's normal to have collected the wort in about 35 minutes after the sparge begins? Is that too fast?

I'll start looking into the 5.2 buffer as well.

Are you batch sparging or fly sparging? 35 minutes would be way to fast for fly sparging. Try to slow your flow rate down to half that and your efficiency would go way up. If batch sparging, tell us your procedure.
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