Docjowles
Well-Known Member
So on my last four batches, I abruptly went from getting 75% efficiency (exactly where I want it) to 55-58% every batch which I consider unacceptably low. Been racking my brain but I don't think anything in my process has changed. I have my own pet theory but I wanted to ask for any other thoughts
Relevant info:
None of that has changed since I was getting good efficiency numbers. My own list of possible problems:
So there you have it. My prime suspect is poor crush at the LHBS but I am open to anything. Thanks for any other ideas.
Relevant info:
- I mash in a 10 gallon circular cooler with a stainless false bottom and ball valve.
- I usually drain the mash tun, then batch sparge in 2 equal batches. Sparge water is 185 and the grain bed ends up around 165. For moderate gravity beers, each batch ends up being about 1/2 the volume of the strike water for the mash.
- I crush my own grain using the LHBS' mill.
- My mash temps aren't nutty, even if I miss by a couple degrees (148-156).
- I give the mash at least an hour and sometimes up to 90 minutes to convert
- I've had this problem both when I end up with a little extra liquid in the MLT and when I hit my volumes 100% perfect.
- I am very confident in my volume measurements (measure water in with a 1 gallon spring water jug, measure volume in the kettle with a calibrated stick accurate to 1/2 gallon)
- I do my best to stir the crap out of the mash and every sparge batch with a metal spoon
- I get this problem on all sorts of recipes. It has so far affected an American brown, an American IPA, a dubbel, a saison and a wit (which I'm not totally counting since it was 50% raw wheat and oats)
None of that has changed since I was getting good efficiency numbers. My own list of possible problems:
- My LHBS reorganized their entire shop, and my first batch after that happened was when my efficiency took a dump. I think maybe the grain mill got bumped wider, by accident or on purpose. This is my leading conspiracy theory :cross:
- My mash pH tends to be too low according to my ****ty color strips. Like, below 5. But it also says my tap water is in the mid 5's which seems ludicrous for city water, so I am not sure I believe them. Any water experts reading?
- My spoon can't always reach the bottom of the mash without burning the crap out of my hand. So it's possible I am getting dough balls. But again, I used this spoon when I got 75% so I doubt it. I plan to buy a paddle or big whisk or something soon.
- My thermometer has suddenly gone out of whack and I am trying to mash at 165 or something goofy
So there you have it. My prime suspect is poor crush at the LHBS but I am open to anything. Thanks for any other ideas.