Thanks for the rapid replies.
Yes my LHBS crushes my grain for me. I can't gauge if it is properly crushed or not, but I have never had a stuck sparge, so I would think it isn't milled very finely. I am carbing with sucrose, as I have done in the past with no issues. The bottles will be at 3 weeks old this weekend and I expected them to be carbed and conditioned by this time.
I am doing a single batch sparge, and when I sparge I open the spigot wide open to drain the tun as quick as possible. To address your comment about water losses I do have a question about kettle trub. I appear to be losing a LOT of wort to trub. This past weekend on what was supposed to be a 5.5 gallon batch I lost 1 gallon to kettle trub, which seems high, even for an IPA.
If your post boil volume was ~ 5.5 gal and your fermenter volume was ~ 4.5 gal, then your transfer efficiency would be 4.5 / 5.5 = 82%. Since brewhouse efficiency is equal to mash efficiency times transfer efficiency, with 64% brewhouse efficiency your mash efficiency would have been 0.64 / 0.82 = ~ 78%, which isn't bad. Losing a gallon in transfer was a big hit. If your post-boil and fermenter volumes were higher than I assumed above, then your transfer efficiency was higher, and your mash efficiency lower.
Overshooting your water volume is obviously going to drop your efficiency..Suck up every bit of trub into the fermenter..It does no harm and will settle to the bottom of fermenter.your only beer loss from start to finish should be a pint or so in fermenter after you rack to bottle or keg
Actually using excess water will raise the efficiency somewhat (I can show you the math if you doubt it), unless you end up discarding more wort because of the excess water. The extra water
will reduce your SG's due to dilution.
Dumping everything from the kettle into your fermenter will make your transfer efficiency 100%.
I agree with Mr. Rotten, dont worry about hop material or cold break material in your fermenter. I believe it actually helps the yeast. But it sounds to me like you got alot of material because you didnt vorlauf you second runnings. I have sparge water ready around 175 deg and vorlauf and drain first runnings. I check to be sure my sparge water has cooled below 170 and dump it in, stir, vorlauf and drain. Be sure your sparge water volume doesnt exceed your mash water volume. You dont have to calculate grain absorption for your sparge water, just mash tun loss.
Brewers who follow the fly sparge derived advice to mash at 1.25 to 1.5 qt/lb, will usually have their sparge volume exceed the strike volume, which will reduce their lauter efficiency. Lauter efficiency is maximized when the sparge running(s) have the same volume as the initial run off. To achieve this the strike volume needs to be higher (by the total grain absorption volume + undrainable volume) than the sparge volume(s). Run off volumes don't have to exactly match to get near optimal lauter efficiency, they just need to be no worse than about a 60:40 split.
You don't need to include MLT losses (undrainable volume) in your sparge water, as just like grain absorption, that volume is still in the MLT after initial run off.
@kirblator :
To fully diagnose efficiency issues, the following measurements are needed:
- Grain bill weight
- Strike water volume (everything prior to initial run off)
- SG of wort at end of mash, or first runnings SG
- Sparge process (fly, batch, none)
- Sparge water volume (for each batch sparge if more than one)
- Pre-boil volume
- Pre-boil SG
- Weight & type of any sugar added to the boil
- Post-boil volume
- Post-boil SG (OG)
- Volume into fermenter
Accurate measurements are critical, since the efficiency calculations cannot be better than the measurement accuracy. All volumes should be corrected for thermal expansion to 68˚F, or the volume measurement temperature reported, so that corrections can be made. Hydrometer measurements should be taken with the wort temp within 20˚F of the hydrometer's calibration temperature, and then corrected for the temperature at which the measurement was made.
Mash Efficiency = Conversion Efficiency * Lauter Efficiency
Brewhouse Efficiency = Mash Efficiency * Transfer Efficiency
Transfer Efficiency = Fermenter Volume / Post-boil Volume
With the measurements listed above, all of the factors in the above equations can be calculated. Conversion efficiency should be greater than 95%. Lauter efficiency is a function of sparge process and grain weight to pre-boil volume ratio, and maximum achievable can be predicted (but not as accurately for fly sparge.) Once you know which efficiency factor is lower than what should be achievable, then you know what part of your process needs to be addressed.
Brew on
