Sidman
Well-Known Member
I got a new stand and BK and have been really trying to dial in on my last two brews. I found for one that I am boiling off at a much higher rate than before but I also feel like I have some other opportunities around water volume. So i took the time this last brew to measure and mark a volume stick for my BK as well as mark off my fermenters. On my last batch I hit my pre boil volume and gravity was just a little low. My final volume was low due to the higher boil off rate but that was 100% accounted for because of the higher rate. This was a 10 gal batch with approx 18lbs of grain. I noticed when I went to clean out the MLT that I had a half gallon of sweet wort that was still in there. At the time I batch sparged I used all the wort that drained from the MLT. I am guessing this is from gravity pulling more of the wort out of the grain over time.
That seemed like a lot of sweet wort to be left. Am I missing any techniques to reclaim that or is that just par for the course?
For my sparging I added half (approx) of my batch sparge water to the MLT when mashing was done, stirred, recirc'd and drained. Then I added the second half of the sparge water and did the same.
Thanks for any help you can give me.
That seemed like a lot of sweet wort to be left. Am I missing any techniques to reclaim that or is that just par for the course?
For my sparging I added half (approx) of my batch sparge water to the MLT when mashing was done, stirred, recirc'd and drained. Then I added the second half of the sparge water and did the same.
Thanks for any help you can give me.