Best place to improve to increase efficiency?

[MMessenger79]

Hi, I have been experiencing low efficiencies lately. I currently use a 5 gallon HLT, a 5 or 10 gallon cooler(depending on amount of grain I am using) with a cpvc manifold, and a keggle for a BK. I have been purchasing grain pre-ground from an online source. My latest batch was a 12# grain bill, I mashed with 4 gallons of water to a target of 154 degrees (60mins), then vorlof ~2Qts 7-10 times. Then double batch sparged with 2.25 gallons of 170 degree water twice, Mixing, settling and vorlofing again for each. After boiling I am at my 5.25 gallon that I put into Beersmith for my recipe. I take a sample, cool it to 60 degrees and measure the OG. My efficiencies have been between 63-65% constantly. Should I buy a grain mill and crush my own? I assume that it would pay for itself in grain savings if it could increase my efficiency. Or is there some other thing that may be causing these low numbers.

 

[jammin]

The thing that stands out to me is your emphasis on consistency! If you can count on that - you will always be able to brew what you want!

That said, you should add sparge water that is closer to 190 for your double batch sparge; that helped me a lot. You might also consider stirring more vigorously and often, especially with your sparges. I use a paint mixer and my cordless drill - my grist doesn't stand a chance



Ultimately, crush is the key factor. I upgraded to a monster mill 3 roller and my brewhouse efficiency hangs around 88/89%

Be carefull how you calculate your efficiency as well. It's easy to lose track of a half gallon of wort here or there and get really thrown off. You might be doing better than you think.

 

[crazyworld]

Be carefull how you calculate your efficiency as well. It's easy to lose track of a half gallon of wort here or there and get really thrown off. You might be doing better than you think.

Good point ^ .

Crush is the #1 place I'd look for improving efficiency. Definitely consider getting your own mill, especially if you plan on keeping up the hobby. Who's crushing your grain now?

Check out this post by FlyGuy for more info and tips from the All Grain section.

https://www.homebrewtalk.com/f36/maximizing-efficiency-when-batch-sparging-77125/

 

[crazyworld]

Oh and general rule of thumb is do not exceed 170 degrees when grain is involved. Heat is the number one cause of extracting tannins from the husks.

 

[masonsjax]

Just anecdotally, I often batch sparge with cold water (~65F) with no noticeable impact on efficiency. It just takes longer to bring to boil.

Get a grain mill. That can seriously affect your results. I also lean toward a thinner mash, usually about 1.5 qt per lb. Thicker than that has resulted in lower efficiency on my system. You're pretty close to that though. Start with dialing in your crush.

 

[MMessenger79]

I noticed that a recipe that I bought at a local brewshop (about an hour away, so not too local) that was ground there had a much higher efficiency. All of the others have been bought from one of the bigger online suppliers. My volumes tend to be pretty consistent. 7 gallon pre boil, 6 post boil, ~.25 lost to cooling, and ~.5 lost in kettle, for a total of ~5.25. I premeasured and marked my fermenters at 5.25 and usually am pretty close.

 

[MMessenger79]

So a grain mill it is going to be!

 

[CadillacAndy]

Oh and general rule of thumb is do not exceed 170 degrees when grain is involved. Heat is the number one cause of extracting tannins from the husks.

I'm not sure if that is true or not. When you do a decoction mash you're actually pulling off liquid and grain and boiling it. I've never had an issue with tannins when I do a decoction. I'm pretty sure pH is what causes the tannin extraction. Anyone else want to throw in their 2 cents?

 

[crazyworld]

Actually that's fair to say. PH is the other large factor that causes tannin extraction. Which one is more influential? Good question. You could be right about the PH there.

Tannin extraction isn't necessarily a bad thing though, it just comes down to how much you want in your finished product. Decoction mashes do indeed boil the wort but not all of it (at least all at once). Do you usually do a triple decoction?

 

[crazyworld]

So a grain mill it is going to be!

Yay! Let us know what you go with. I have a victoria mill (corona style) that I used for the first time last weekend and ended up with a little under 70% efficiency. Again, it was my first time so I'll have to play with my crush now that I have a working point.

 

[CadillacAndy]

Actually that's fair to say. PH is the other large factor that causes tannin extraction. Which one is more influential? Good question. You could be right about the PH there.

Tannin extraction isn't necessarily a bad thing though, it just comes down to how much you want in your finished product. Decoction mashes do indeed boil the wort but not all of it (at least all at once). Do you usually do a triple decoction?

I usually do a double decoction. I've only done it 3-4 times, when I have extra quality time to spend with my beer

 

[jbaysurfer]

Ultimately, crush is the key factor. I upgraded to a monster mill 3 roller and my brewhouse efficiency hangs around 88/89%

Wow! So your mash efficiency is 93% or so??? That's crazy high.

I personally agree with the post saying to look at your crush. Get a mill. I got a MM2.0 for 200ish bucks and on my first bag of grain (I bought it from a local brewpub brewer) I saved $60 in grain cost by buying bulk. 3 of those and it's paid for itself, and in the meantime I get a consistent crush and consistent efficiency numbers. The difference between mid 80s in efficiency and mid 70s in efficiency on a homebrew scale is minor. Get your mill, dial it in (68% or better brewhouse efficiency is fine since most kits predicate their extraction at about 70% brewhouse efficiency) and you'll have recipes that are repeatable. I get 74% mash efficiency, 69% Brewhouse efficiency at a .40 gap setting and I can count on it. Way better then 85% one day and 62% the next. You'll never know if it's going to be a big IPA or a pale ale that way. Also, every vendor has a different mill, so every batch of grain you buy from a different vendor will leave you guessing.

Also, grain stays fresher longer when it hasn't been crushed yet.

 

[crazyworld]

And totally but MMessenger79 ... I noticed you were from Monticello. Close to the track at all? Everytime I hear of Monticello now, I think of the pilot asking for permission to enter the airspace in this vid.

http://www.youtube.com/watch?v=tGikh09dDEE#normal

PS This is an insanely awesome video especially if you're into cars/drifting.

 

[MMessenger79]

@ crazyworld. I live about 2 miles from the track and can here them racing everyday. I have seen some of the most amazing cars imaginable drive by my house. The only bummer is that it isn't open to the public, although they were letting the running club that my parents belong to run the track on off days.

 

[MMessenger79]

Thanks everyone for the advise. I have only been brewing for a short time but it has been fast and furious. about 16 batches in the last 4 months. We brew every thursday. That being said....have kegs in the basement is a test of one's will. I hope to upgrade to an electric system by winter.