All;
My first two AG batches went pretty well...I have missed my OG's, though and my efficiency is in the 60-63% range. I am going to brew two more batches this weekend, and I am interested in getting that efficiency up. BTW, despite my misses, the first two batches are going to be quite fine, I think.
Q1). I have nailed my mash temp at 152F on both occasions just fine. Mash for 1-1.5 hrs. On the first batch I sparged at 170F with no mash out and on the second I attempted to mash out by raising the first batch of sparge water to 185 (1/2 volume), and then sparged at 180F. I think I am not raising the temp of the mash bed high enough to release all of the sugars. How high should I raise the temp of the mashout water to raise the temp of the grains to 168-170? I have been told to use a couple of gallons of water at 200-212F to accomplish this---Is this part of my sparge water?
Q2). Is there a formula to calculate the proper quantity/temp? I realize I might be an infidel, but I am using BeerTools instead of BeerSmith (I found the interface for BeerSmith too cluttered). Is there anyone who uses BeerTools who might give me a quick hint how to calculate that inside the scheduling section of the interface?
Q3). Is the 5.2 Buffer stuff sold by my LHBS worth the effort and is the PH that much of a factor (I realize it is, I am just wondering if there is anyone else out there who skips this step and gets high efficiency)?
TIA,
Brother Ben
My first two AG batches went pretty well...I have missed my OG's, though and my efficiency is in the 60-63% range. I am going to brew two more batches this weekend, and I am interested in getting that efficiency up. BTW, despite my misses, the first two batches are going to be quite fine, I think.
Q1). I have nailed my mash temp at 152F on both occasions just fine. Mash for 1-1.5 hrs. On the first batch I sparged at 170F with no mash out and on the second I attempted to mash out by raising the first batch of sparge water to 185 (1/2 volume), and then sparged at 180F. I think I am not raising the temp of the mash bed high enough to release all of the sugars. How high should I raise the temp of the mashout water to raise the temp of the grains to 168-170? I have been told to use a couple of gallons of water at 200-212F to accomplish this---Is this part of my sparge water?
Q2). Is there a formula to calculate the proper quantity/temp? I realize I might be an infidel, but I am using BeerTools instead of BeerSmith (I found the interface for BeerSmith too cluttered). Is there anyone who uses BeerTools who might give me a quick hint how to calculate that inside the scheduling section of the interface?
Q3). Is the 5.2 Buffer stuff sold by my LHBS worth the effort and is the PH that much of a factor (I realize it is, I am just wondering if there is anyone else out there who skips this step and gets high efficiency)?
TIA,
Brother Ben