Kaiser
Well-Known Member
For a while now I have been working on these step by step instructions for troubleshooting brewhouse efficiency. While there are a lot of instructions and suggestions out there on how to improve brewhouse efficiency (one of the most common topics), none of them seem to take a systematic approach to the problem. One of the main ideas behind this system is that the brew house efficiency is the combination of extraction and lauter efficiency which need to be evaluated and fixed independent of each other. Very similar to the idea of limit of attenuation (fermentability) and actual attenuation which are determined by 2 different brewing processes.
In the guidelines I focuses on 3 steps:
- make sure that you measure correctly and calculate the brewhouse efficiency correctly
- determine extraction efficiency and explain how it can be fixed
- show ways to calculate (batch sparging) and test (fly and batch sparging) the lauter efficiency with some suggestions on how to fix it.
I tried to avoid formulas as much as possible and added tables and a spread sheet to make it easier, but if you get the idea behind the calculations it will be easier to follow the steps understand how the tests work.
Glance it over, read it through or even put it to the test. I'm open to feedback of any kind.
Kai
In the guidelines I focuses on 3 steps:
- make sure that you measure correctly and calculate the brewhouse efficiency correctly
- determine extraction efficiency and explain how it can be fixed
- show ways to calculate (batch sparging) and test (fly and batch sparging) the lauter efficiency with some suggestions on how to fix it.
I tried to avoid formulas as much as possible and added tables and a spread sheet to make it easier, but if you get the idea behind the calculations it will be easier to follow the steps understand how the tests work.
Glance it over, read it through or even put it to the test. I'm open to feedback of any kind.
Kai