I brewed my first all grain, so lots of flukes I am quite sure. Not sure if I ended up with more knowledge or more questions, but either way.
I did end up with slightly low efficiency, 67%... I purchased a continuous setup, so thats what I used. A couple questions:
1. Should a continuous mash go through a sparge arm?
2. I had a home brew store grind my grain, but I am sure that I am more likely to blame than they are... is it even an applicable question to ask what is reasonable to expect from a grind perspective from them?
3. During mash out, I 'ended up' with leftover water in the mash tun (a gallon-ish)... everyone talks about the '1 inch above' for sparging, is it ideal to leave this water, or to plan on it being used during the mash out?
All in all, it was a good experience, well, we'll see, but I think the beer will be fine. Thanks for reading/replying!
I did end up with slightly low efficiency, 67%... I purchased a continuous setup, so thats what I used. A couple questions:
1. Should a continuous mash go through a sparge arm?
2. I had a home brew store grind my grain, but I am sure that I am more likely to blame than they are... is it even an applicable question to ask what is reasonable to expect from a grind perspective from them?
3. During mash out, I 'ended up' with leftover water in the mash tun (a gallon-ish)... everyone talks about the '1 inch above' for sparging, is it ideal to leave this water, or to plan on it being used during the mash out?
All in all, it was a good experience, well, we'll see, but I think the beer will be fine. Thanks for reading/replying!