My apologies if this is something totally obvious as I am new to All Grain brewing but after listening to a mash efficiency BrewStrong Podcast I thought of something.
I've only done a couple of All Grain batches but they mentioned that efficiency is impacted significantly by the amount of grains extracted from the first runnings rather than the second. The reason being is that once water is added for the second sparge the sugars are dilluted.
I noticed that when I tipped the cooler to get as much wort as possible out, my efficiency increased by ten percent (I'm using a 50 quart cooler with a SS braid). Does this sound logical to some of the more experienced all grainers out there? Let me know what you think.
I've only done a couple of All Grain batches but they mentioned that efficiency is impacted significantly by the amount of grains extracted from the first runnings rather than the second. The reason being is that once water is added for the second sparge the sugars are dilluted.
I noticed that when I tipped the cooler to get as much wort as possible out, my efficiency increased by ten percent (I'm using a 50 quart cooler with a SS braid). Does this sound logical to some of the more experienced all grainers out there? Let me know what you think.