Woo hoo! Mid-70s Efficiency!

[Soulive]

Nice new avatar Jay. Tom's my favorite

 

[njnear76]

I don't think anybody's doing that (measuring their last runnings to calc efficiency). I am going to start tracking mash/lauter effeciency.

Heh. You never know. Everybody's technique is a little bit different. Also I can completely see myself doing that on my first AG if I didn't know any better.

 

[Bobby_M]

Ok, so I'll explain it direct from the horses mouth eh? Though some would say I'm closer to the horse's ass. Anyway, I only measure the gravity at the tail end of the 3rd runnings/second batch sparge to give me a quick indication of how much residual sugars I missed. Ideally, you'd like to see it between 1.010-1.020 to know you got most of it. It's not a true indicator of efficiency, but I use it as a general check before I go dumping the grains out.

The only way to really know what your extract efficiency was is to measure your total runnings in the kettle, mix it up well, pull a sample and test preboil OG. Now that I have a sight glass on my BK, that's an easy task (at least the volume measurement part). Lately I've been lazy and simply calculate brewhouse efficiency (volume in the fermenter, OG, and starting grain weight) because you'll always want to know your OG for attenuation/abv calculations later.

 

[njnear76]

Ok, so I'll explain it direct from the horses mouth eh? Though some would say I'm closer to the horse's ass. Anyway, I only measure the gravity at the tail end of the 3rd runnings/second batch sparge to give me a quick indication of how much residual sugars I missed. Ideally, you'd like to see it between 1.010-1.020 to know you got most of it. It's not a true indicator of efficiency, but I use it as a general check before I go dumping the grains out.

The only way to really know what your extract efficiency was is to measure your total runnings in the kettle, mix it up well, pull a sample and test preboil OG. Now that I have a sight glass on my BK, that's an easy task (at least the volume measurement part). Lately I've been lazy and simply calculate brewhouse efficiency (volume in the fermenter, OG, and starting grain weight) because you'll always want to know your OG for attenuation/abv calculations later.

My bad. :cross: I should probably read a little more Palmer so I don't sound so uneducated on the subject. Heh.

 

[Bobby_M]

No way man, I'd never expect the all grain thing (and all the associated nuances) to ever stick from observing one session. Personally, I think you'll absorb what Palmer writes about a lot easier now that you've seen it done (or do it yourself).

 

[njnear76]

No way man, I'd never expect the all grain thing (and all the associated nuances) to ever stick from observing one session. Personally, I think you'll absorb what Palmer writes about a lot easier now that you've seen it done (or do it yourself).

Yeah. It will be interesting. I plan on an efficency of 65% for my first attempt at AG. Hopefully it will be a little bit better. Reading stories about < 65 gets me worried.