rivercity_homebrew
Active Member
I have done three All-Grain batches so far- one Centennial Blonde, one of Jamil's Ordinary Bitter, and one of Jamil's 60 Schilling Scotch Ale. The first batch I had a yield of a little over 70%, but for the Ordinary Bitter and 60 Shilling I have been around 60%. I'm not quite sure what is going on.
Details about my process:
-I have been using Ajdelange's method for adjusting pH because I can't afford a pH meter at this time. I use RO water and adjust from there because my water is super alkaline.
-I use Beersmith to calculate everything as much as possible.
-I buy grain at Northern Brewer Milwaukee and crush at the store.
-I use a 52 quart Coleman Xtreme cooler for a mashtun. I have been preheating it. I am pretty sure I have been hitting my temps. I did calibrate my thermometer before my last batch to make sure. Last batch was a scotch ale mashed at 158, so even if I was low I should have had good conversion.
-I usually end up about 1.25-1.5 qt/lb for mash thickness (depending on how badly I do hitting my mash temp with the initial addition, still dialing that in).
-I batch sparge in 2 steps with roughly equal amounts of water. The water is heated to 170 before sparging.
Here are my questions:
1- How likely is this to be a grain crush issue? Are the Northern Brewer mills doing a good job or not? Any experience there would be helpful.
2- How long should my batch sparge take? After vorlauf, should I be running it fast or slow?
3- Any other ideas as to why my efficiency is low?
Side issue not related to efficiency
I have been adding whirlfloc and using my immersion chiller to create a whirlpool. I leave it sit for 10-15 minutes and I have crystal clear wort until I reach the bottom inch or two of the brew kettle.
-Should I be waiting longer for all of the break material to settle? How long does it usually take?
Thank you for any help you can provide.
Details about my process:
-I have been using Ajdelange's method for adjusting pH because I can't afford a pH meter at this time. I use RO water and adjust from there because my water is super alkaline.
-I use Beersmith to calculate everything as much as possible.
-I buy grain at Northern Brewer Milwaukee and crush at the store.
-I use a 52 quart Coleman Xtreme cooler for a mashtun. I have been preheating it. I am pretty sure I have been hitting my temps. I did calibrate my thermometer before my last batch to make sure. Last batch was a scotch ale mashed at 158, so even if I was low I should have had good conversion.
-I usually end up about 1.25-1.5 qt/lb for mash thickness (depending on how badly I do hitting my mash temp with the initial addition, still dialing that in).
-I batch sparge in 2 steps with roughly equal amounts of water. The water is heated to 170 before sparging.
Here are my questions:
1- How likely is this to be a grain crush issue? Are the Northern Brewer mills doing a good job or not? Any experience there would be helpful.
2- How long should my batch sparge take? After vorlauf, should I be running it fast or slow?
3- Any other ideas as to why my efficiency is low?
Side issue not related to efficiency
I have been adding whirlfloc and using my immersion chiller to create a whirlpool. I leave it sit for 10-15 minutes and I have crystal clear wort until I reach the bottom inch or two of the brew kettle.
-Should I be waiting longer for all of the break material to settle? How long does it usually take?
Thank you for any help you can provide.