To all the batch spargers

[nolabelbrewing]

I typically get about 74% efficiency, so dropping a little would be fine by me.

When I no sparge my efficiency drops below 50%, I would continue to calculate your sparges to make multiple runs. I often hit 74-76 and will continue to do so with the method you essentially described above.

 

[nolabelbrewing]

This might seem a silly question, but is there a way to figure the percentage of conversion efficiency, or just the iodine test that will tell me if I've converted everything?

OG to FG will give you your attenuation. Most well modified (Properly Malted) grain will convert in about 60 minutes. As long as you don't sparge over 170 degrees your conversion will take place all the way into the kettle.

 

[The Pol]

OG to FG will not give you eff. That will give you attenuation though.

Conversion can be complete in 30 minutes, or can take 90 minutes depending on mash thickness, temp. etc. The idea is to mash until you have complete conversion, high 90% area. I take periodic SG readings during the mash to check for complete conversion.

The actual % of conversion is more complicated to calculate, sort of, except Kaiser has made it easy.

 

[bob1852]

When I no sparge my efficiency drops below 50%, I would continue to calculate your sparges to make multiple runs. I often hit 74-76 and will continue to do so with the method you essentially described above.

Then your conversion efficiency is lacking....

OG to FG will give you your efficiency. Most well modified (Properly Malted) grain will convert in about 60 minutes. As long as you don't sparge over 170 degrees your conversion will take place all the way into the kettle.

I don't know what you mean by these statements.

You can convert nearly 100% in 60 minutes if your process and equipment is right.

What do you mean that if you don't sparge over 170 you'll get conversion all the way to the kettle?

 

[The Pol]

Then your conversion efficiency is lacking....



I don't know what you mean by these statements.

You can convert nearly 100% in 60 minutes if your process and equipment is right.

What do you mean that if you don't sparge over 170 you'll get conversion all the way to the kettle?

True, conversion should be complete by the time you get to the sparge, and if you mash out, it is definatley over.

 

[blackwaterbrewer]

here is a link to a really nice efficiency calculator. it is also good for inventing recipes.

http://www.brewersfriend.com/allgrain-ogfg/

 

[The Pol]

I agree AZIPA... if someone is getting 50% eff. when no sparging, then thier conv. eff. is bad. That is awfully low. There is no way you are leaving 50% of the sugars back in the grain, you arent converting them in the first place.

This is the exact reason that determining conv. and lauter eff. is so important. Doesnt matter if you are getting 65% or 85% to the kettle, this tells you nothing at all about the process. The numbers that make up your eff. to the kettle, are very important to you.

 

[bob1852]

I agree AZIPA... if someone is getting 50% eff. when no sparging, then thier conv. eff. is bad. That is awfully low. There is no way you are leaving 50% of the sugars back in the grain, you arent converting them in the first place.

This is the exact reason that determining conv. and lauter eff. is so important. Doesnt matter if you are getting 65% or 85% to the kettle, this tells you nothing at all about the process. The numbers that make up your eff. to the kettle, are very important to you.

Yup - we've had these discussions on many threads Pol; and we'll agree. If your conversion sucks; it doesn't matter what your lauter efficiency is.

If your brewhouse eff. sucks, check your conversion first, then your lauter....

 

[FreakinA]

Pol/ IPA what would you say is most important to conversion. I am not disagreeing with you just curious as to what I can do. I got higheer the exp, effiency last batch, I was just wondering what factors you guys say most influence conversion %. I assume mash Temp throughout the hour or any other timeline.

 

[The Pol]

Pol/ IPA what would you say is most important to conversion. I am not disagreeing with you just curious as to what I can do. I got higheer the exp, effiency last batch, I was just wondering what factors you guys say most influence conversion %. I assume mash Temp throughout the hour or any other timeline.

Crush? pH? Doughballs? Mash temp?

Id say mash temp is the least of these, since the temp. range is pretty wide.

 

[bendavanza]

When I got a barley crusher and a bettwr mash paddle, I got way better efficiency, which I attribute to no doughballs, better crush and more stirring.