[blair.streit]

Can you detail out an example line by line (e.g. recipe, strike and mash water volumes, pre and post boil gravities and volumes)?

My guess is that in spelling it out that way you'll either find the culprit yourself or someone here will spot the missing link.

[tmm786]

Can you detail out an example line by line (e.g. recipe, strike and mash water volumes, pre and post boil gravities and volumes)?

My guess is that in spelling it out that way you'll either find the culprit yourself or someone here will spot the missing link.

That is a good idea, you are probably right. I hope to brew this weekend and will focus on this. If I have the same results I post all of the above for feedback.


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[dzlater]

Are you sure that your hydrometer or refractometer isn't out of whack?
 You also might want to brew the one of the same recipes you did previously that had the higher efficiancy.

[tmm786]

Are you sure that your hydrometer or refractometer isn't out of whack?
 You also might want to brew the one of the same recipes you did previously that had the higher efficiancy.

I have taken measurements with both of them back-to-back and they agree.  If they are out of whack, they are out of whack together.  And my next recipe will likely be one I have brewed before, so hopefully that will help.

[tmm786]

I brewed again this past weekend.  I did have a slightly higher Brewhouse Efficiency (65%) but still lower than I had been getting with a bazooka screen.  Here is my recipe and steps, in hopes that someone might be able to point something out to get my efficiency a little higher:

HOME BREW RECIPE:
Title: Belgian Saison
Author: Tim

Brew Method: All Grain
Style Name: Saison
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Boil Size: 9.5 gallons
Boil Gravity: 1.047
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.055
Final Gravity: 1.011
ABV (standard): 5.83%
IBU (tinseth): 25.71
SRM (morey): 3.14

FERMENTABLES:
14 lb - German - Pilsner (87.5%)
1 lb - German - Carapils (6.3%)
1 lb - Cane Sugar (6.3%)  (late addition - 10 minutes remaining in boil)

HOPS:
3 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 25.71

MASH GUIDELINES:
1) Infusion, Temp: 120 F, Time: 15 min
2) Infusion, Temp: 150 F, Time: 45 min
Starting Mash Thickness: 1.25 qt/lb


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-09-15 01:40 UTC
Recipe Last Updated: 2016-09-10 16:38 UTC


---- BREW STEPS ----

Heated strike water of 4.75 gallons to mash in
Crushed grain (see photos)
Added 4.75 gallons of strike water to mash tun
added grains and stirred.
1.25 gts per lb
first rest 127 degrees F
added 2 gallons boiling to raise to 150.
added 2 gallons boiling to raise to mashout at 168.
Vorlaufed, then drained to kettle
batch sparged with 170 degree water (4 gallons)
Vorlaufed, then drained volume to kettle.

Boiled for one hour and ended up with 8.25 gallons in the fermentors (expected 8, so a little high).

Calculations from Brewer's Friend:
Conversion: 77.7%
Pre-Boil: 60% 22.6 ppg
Ending Kettle: 74% 29 ppg
Brew House: 65% 25.8 ppg

Gravity reading measured after it cooled -- 1.050



Looking for some suggestions.  Am I doing anything fundamentally wrong, or could I improve my process?

Thanks,
Tim

[davidgzach]

I bet if you hit your 8 gallons you would have been just about on target.  Calculate your next brew considering ~.25 gallons of dead space and up your grain bill slightly.  If you hit your numbers I bet you will be spot on again....

Dave 

[ynotbrusum]

Also consider putting some stainless worm gear clamps on the tubing - vigorous stirring could cause a loose connection or loss of siphon through the unclamped tubing.

Just a suggestion....good luck!

[brewchez]

In your first post you mention purchasing a mill too?  That is a change isn't it or did I mis-read that. If so I'd suspect its your crush compared to where ever your grain was being crushed before.  Get a batch of ingredients for a prior beer and have it crushed at where ever you had it crushed before you bought a mill.  Then make a comparison between the false bottom and the historical bazooka results.

[dmtaylor]

In your first post you mention purchasing a mill too?  That is a change isn't it or did I mis-read that. If so I'd suspect its your crush compared to where ever your grain was being crushed before.  Get a batch of ingredients for a prior beer and have it crushed at where ever you had it crushed before you bought a mill.  Then make a comparison between the false bottom and the historical bazooka results.

Good call!  Give this man a prize.  OP states: "used my own grain bill on the last two batches".  This explains everything.

[tmm786]

In your first post you mention purchasing a mill too?  That is a change isn't it or did I mis-read that. If so I'd suspect its your crush compared to where ever your grain was being crushed before.  Get a batch of ingredients for a prior beer and have it crushed at where ever you had it crushed before you bought a mill.  Then make a comparison between the false bottom and the historical bazooka results.

Yes. After I switched to a false bottom I did also purchase a mill. That just added to the different combinations of things going on attributing to a 60% efficiency.  I added that to say that no matter the grain source or where it was crushed I was getting the same lower average efficiency.

However, I am happy to report that for my last  batch on Friday I landed at 80% efficiency!  I tightened up the mill a little further and added hose clamps to the false bottom and on the outside of the mash tun (as suggested earlier in this post).  I had planned for 65% so my gravity was high but if it is repeatable I will be happy and I can plan for it.... time will tell.  On to the next batch!


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