I did four things to boost to my efficiency: 1) I got a mill and adjusted it to the width of a COSTCO card and barely backed off, 2) abandoned the spoon for a whisk to break up dough balls when I stir the mash, 3) use a filter bag that once "drained", then I lift it to drain nearly all the wort into the tun. I batch sparge to get near equal runnings, drain and lift again and 4) I started using 1.65 qts water per lb grain. I now have to reduce grain and water from printed recipes to reach desired OG and pre boil volume.
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