Steve973
Well-Known Member
What does everyone do to give their all-grain beer that "something extra"? For example, what do you do that gets your extraction efficiency to around eighty percent? What do you find that gives you clear and sparkling and clean tasting beer?
I think it'd be a great idea to start a thread with these bits of information. I know that I personally am always trying to make my next batch better than my last, and I could certainly benefit from things that others have learned, since every brew session can be different. If the thread is very good, perhaps it can become a "sticky" for everybody to learn from.
Even though I know this fact is fairly common, I've found that a two hour mash at 146 degrees yields LOTS of fermentables. Even if your extraction efficiency isn't the best, the sugars that you get will all be very fermentable, and your FG will be lower than expected. Just be sure your mash tun is well insulated, because you don't have a lot of room for the temperature to drop.
I think it'd be a great idea to start a thread with these bits of information. I know that I personally am always trying to make my next batch better than my last, and I could certainly benefit from things that others have learned, since every brew session can be different. If the thread is very good, perhaps it can become a "sticky" for everybody to learn from.
Even though I know this fact is fairly common, I've found that a two hour mash at 146 degrees yields LOTS of fermentables. Even if your extraction efficiency isn't the best, the sugars that you get will all be very fermentable, and your FG will be lower than expected. Just be sure your mash tun is well insulated, because you don't have a lot of room for the temperature to drop.