rjstew
Well-Known Member
I've always experienced very poor efficiency in every single all grain batch I've brewed (~25). Typically around 65% with a 1.065 OG and a terrible 53% with a recent 1.092 OG. I expected low efficiency with the 1.092, but closer to 60%, not 53%. I typically mash low, around 151 for 90 minutes, stir furiously for the first 5-10 minutes to make sure there are no dough balls or uneven temps and batch sparge.
Someone mentioned on here that it may be my grain crush since I'm consistently so low. I've always crushed my grains at my LHBS myself. They have a mill in the back where you dump your grains and go at it. I just crushed 30lbs today for a Belgian Dark Strong Ale I'm brewing this weekend and figured I'd take some pictures of the grain crush. Someone mentioned milling twice, but this pretty much looks pulverized to me. Not sure you'd want it any more crushed because it would just tear the husks apart.
Thoughts?
Someone mentioned on here that it may be my grain crush since I'm consistently so low. I've always crushed my grains at my LHBS myself. They have a mill in the back where you dump your grains and go at it. I just crushed 30lbs today for a Belgian Dark Strong Ale I'm brewing this weekend and figured I'd take some pictures of the grain crush. Someone mentioned milling twice, but this pretty much looks pulverized to me. Not sure you'd want it any more crushed because it would just tear the husks apart.
Thoughts?