i just brewed an American wheat a few days be4 Christmas. my brew house efficiency has been all over the chart anywhere from 54% to 75% (the last batch which was a Scottish 80 ended up becoming a wee heavy since i got better efficiency then i thought i was gonna get) this wheat batch was 65%. only different thing i did from the last batch was only mashed for 45 mins instead of 60.
the grain bill was 4.5# marris otter and 4.5# white wheat with 6oz of rice hulls too.
also i couldn't use the IM since it was 22 out and the small pump i use for it wouldn't pump in that weather so i got it too about 110 then thru the lid on and airlock and left it outside overnite.
i put the re hydrated yeast covered in the fridge and left it overnite too. then pulled it out in the morning to warm it up and did the same for the primary. pitched the yeast then left it in the warmer room to warm up some it was around 55 when i pitched.
what i am asking is should it be ok since there was that lag time from the yeast sittin in water? and has any1 else had the efficiency swings with wheat? i have done 3 batches and they were 62% 54% and 65%.
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