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9 votes
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How to increase gravity / decrease amount of water in my wort, and extract the same amount of sugars?

Your high efficiency is due to using a lot more water than you need, washing every last bit of sugar out of the mash. Ultimately, you want to collect less wort. This will result in a lower efficiency. ...
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7 votes
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What is a vorlauf?

It's an activity and the initial part of the sparge. Definition from BYO. "At the start of the lautering process, you should use a quart container to catch the first runnings. These will be cloudy ...
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6 votes
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1 Gallon Full Mash Brew

I have done a couple of batches of about one gallon. (I targeted twelve 12-oz. bottles, which requires a little more than a gallon into the fermenter.) Small batches are generally much simpler than ...
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  • 1,432
6 votes
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Adjusting Low Pre-boil Volume: Sparging More Water vs. Topping Off With Water

Cons I can think of: As the gravity of the run-off from the mash decreases, the pH increases (towards the pH of the sparge water) and with it the chances of leaching astringent-tasting polyphenol ...
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5 votes
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Mash-out and batch sparging

I'm going to assume you're basically doing "batch sparging" (adding the sparge liquor in batches due to capacity), not that you're "step mashing" (using hot water infusions to move the whole mash ...
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4 votes
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About reusing spent grain

I use second runnings / Parti-Gyle as often as I can. But as my primary mash efficiency rises theres less and less usefulness in the parti-gyle. As for me using the grains, it's compost or given away ...
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4 votes
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Poor mash efficiency - help please

Forget about the mash timer. A mash is done when there's no more starch. The finer the grain crush, the more mash efficiency you will get. Up until it's so fine that it gets stuck. Finding that ...
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4 votes

Poor mash efficiency - help please

Water chemistry, particularly mash pH, can have a large effect on efficiency. My first step would be to check the pH of the mash and make sure you're in the 5.2-5.8 range (ideally closer to the low ...
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3 votes
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Besides sparge water, what other water do all-grain brewers add in (and why)?

Total water in your kettle is typically Mash liquor + sparge liquor - grain absorption, which you've essentially stated. I can't speak for this calculator, but for the purpose of simple all-grain ...
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  • 1,491
3 votes

Batch sparging: let the grain bed run dry or not?

We sparge because we're interested in dissolving more of the sugars from the grain into solution. There are some physical principles when dissolving, like: A more concentrated sugar solution ...
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3 votes
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Swapped sparge by mash water quantities

1.5 gallon batch? You should fine. The higher grain to water ratio may result in a slightly high pH but you should still be well in the range for enzymes to do their work.
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3 votes

How can i stop losing so much water during brew

There are two stages you are "loosing" water, and each have different mechanism: Mash and sparge Boil Let's talk them one at a time. Mash & Sparge loses There are two reasons for that. First ...
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3 votes
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How can i stop losing so much water during brew

Losses of water in the brewing process are common. There are some that are unavoidable and some that are controllable to a point. 1. Absorption by Grain: Your dry grain will absorb water at a rate of ...
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  • 608
2 votes

Sparging with BIAB?

Copying most of my answer from https://homebrew.stackexchange.com/a/12575/3925 I've adapted my technique for BIAB over a few batches. These steps are my version of merging BIAB with all-grain and ...
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  • 788
2 votes

How does triticale differ from rye in technique and flavour?

Quick Version I don't know about the flavour. As long as you are using it with a base malt you can use up to ~50%, you don't need to get malted triticale or pre-cook it(see below). Also, I have no ...
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  • 6,993
2 votes
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What is 'first press' beer?

Efficient use of materials is certainly a problem if you only take the first runnings and do not sparge, but it's not as much of a problem if you practice partigyle brewing. Partigyle used to be a ...
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2 votes

How can i stop losing so much water during brew

I have two very rough guesses. First, are there any points where you are boiling uncovered where you could change and cover the pot? Second, your boiler is 52l? Given how large that is I expect you'...
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  • 933
2 votes

About reusing spent grain

Wow! That is economical brewing - but possibly too economical. There may be some colour and flavour left in the roast grains but there should be very little starch, malto-dextrins or sugars left in ...
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  • 5,611
2 votes

Big beer extract impact?

I would avoid option 3. You've already got plenty of Munich in the recipe, and it would likely alter the flavor too much. If you do go this way be sure to use your lightest Munich as the higher ...
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2 votes
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How to detect channeling when fly sparging?

The bad news is that you can't detect channeling while you are fly sparging... but you can see it afterwards. This works best in darker beers. After the mash get something to scoop out the spent ...
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2 votes

About reusing spent grain

IMO, the best use of spent grain is for food. I made an amazing bran cake from the spent grain from a red ale. Not only are the grains. Spent grain has residual sugars that add a sweetness that ...
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2 votes

Should I transfer strike water through a sparging device or more directly?

I don't think you'll notice any difference in beer by throttling back. On my RIMS I get the strike water up to temp in the mash tun first, stop the pump completely, dough in, then restart the pump. ...
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1 vote
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How should I sparge large amount of mash?

First of all, you should never boil your mash before filtering. (1) Heat water to correct temperature Add milled grains Mash for the time needed Filter and sparge wort Boil filtered wort In your ...
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  • 3,605
1 vote

First time brewing a Porter (BIAB) - Need help!

3.2Ltrs of Strike water & 3.49Litrs of Sparge water appears to be approximately correct for your process. Personally if I were brewing this recipe I might aim for higher volumes closer to 5.4L ...
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  • 3,317
1 vote

Batch sparging: let the grain bed run dry or not?

I have a similar system. I always take the complete lot of wort from the mash initially, and then during both batch sparges. The whole point of batch-sparging is not needing to maintain the liquor (...
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  • 2,050
1 vote

Do I need two tanks in a RIMS system

For the mash liquor, you could do the strike-temp heating in the mash tun through the RIMS tube before adding grains, and then RIMS to hold/change temp. The sparge liquor is going to be a problem, ...
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1 vote

1 Gallon Full Mash Brew

I started homebrewing with a 1 gallon kit, and I've done several all grain batches with it. For scaling down a five gallon recipe, you are correct in just dividing everything by five. However, ...
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  • 77
1 vote

Adjusting Low Pre-boil Volume: Sparging More Water vs. Topping Off With Water

There is the risk of tannin extraction when the mash pH rises above 5.8. High temperatures exacerbate the problem. My guess is if you just add cool water, stir, and drain then the low temperature and ...
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  • 1,432
1 vote
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Step Infusion question

Lautering is the separation or wort from grains, sparging is the rinsing of water through the grains to get more wort. Most recipes call for a sparge to get a good effeciency, and if you fly sparge ...
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  • 3,030
1 vote

Mash & Sparge Calculation

Forget the calculators...it's easier to do it empirically. And a couple of misconceptions...you don't necessarily need to boil pils malt for 90 min. I never do more than 70 (10 min, for hot break, ...
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