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What do you mean by total efficiency? Your mash efficiency is the percentage of potential sugars extracted from grain during conversion and your final gravity reading will be determined by how evaporation during boil.

Try this brewhouse efficiency calculator http://www.brewersfriend.com/brewhouse-efficiency/

Planning on building a herms system with 70 litre pots and I'm curious to what the boil off rate would likely be. The kettle diameter is 45cm 18". The kettle I am currently using has a diameter of 38cm 15" and my boil off rate is typically 4 l/h 1G/hour. Just wondering what boil off rates...

Are you monitoring airlock bubble activity? This is a clear indication if the beer is still fermenting. If you are fermenting in a clear vessel like a carboy, you should be able to see bubbles rising to the top. You can you a flash light to check this. Just because the kruesen has fallen back...

My beer has almost completely finished fermenting in primary so gonna transfer to secondary on top of tinned peaches. Unable to find anywhere that sells frozen peaches. So hopefully the tinned stuff will still make a great beer. I guess it may just be trial and error. Thanks for your help

I am making a peach wheat which will be ready to transfer to the secondary fermenter within the next couple of days. Originally my plan was to use fresh peaches, freeze them and then thaw and rack directly on top of the fruit in the secondary. After looking at the cost of fresh peaches I started...

I am making a peach wheat which will be ready to transfer to the secondary fermenter within the next couple of days. Originally my plan was to use fresh peaches, freeze them and then thaw and rack directly on top of the fruit in the secondary. After looking at the cost of fresh peaches I started...

I'm wondering if this method would be more efficient in removing proteins Sent from my iPhone using Home Brew

This might be a stupid question. I've read online that Irish moss is used to coagulate proteins because Irish moss has a negative charge and the proteins have a positive charge. This helps the proteins clump together and drop to the bottom of the boiler after the boil. This been the case would...