I've started taking gravity readings from the MLT during mashing. This way I know my conversion efficiency. Braukaiser has a chart of maximum theoretical conversion: See Table 1
. I'm always in the mid 90% range so I know any reduction in efficiency is happening AFTER the MLT.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger