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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 ...
Evil Zymurgist's user avatar
4 votes
Accepted

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 ...
Evil Zymurgist's user avatar
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 ...
Frazbro 's user avatar
3 votes
Accepted

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 ...
rob's user avatar
  • 1,783
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 ...
John Snelson's user avatar
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 ...
Avi Hirsch's user avatar
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 ...
barking.pete's user avatar
  • 5,631
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 ...
BBS's user avatar
  • 933
2 votes
Accepted

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 ...
Robert Zormeir's user avatar
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. ...
Aaron W. Herrick's user avatar
1 vote
Accepted

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 ...
chthon's user avatar
  • 3,665
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 ...
dmtaylor's user avatar
  • 3,415
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 (...
Kingsley's user avatar
  • 2,060

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