While temperature plays a key role in conversion performance, so does pH. The usual batch sparge setup of a bazooka screen isn't well suited to continuous sparging, but very well suited to batch sparging.
Simply running the liquor over the grains won't pick up much sugars unless you let it trickle slowly out over a 30 minute period, and that you have a manifold that reduces channeling. I don't think grain absorption varies according to mineral content, so that's not the cause of the problem.įor the top up runnings, I would have done that as a 2nd batch sparge - add the extra 1.5 gallons, stir vigorously and leave for 30 mins. Is it possible that the topping off of the additional 1.5 gallons diluted the water, giving me a false gravity reading, or is this more likely a water issue? I double checked in BeerSmith which reports ~ 47%. Using the same efficiency formula used for my first batch, I show my mash efficiency for this batch super low at ~ 49%. I stirred the wort vigorously and took a gravity measurement, which came in at around 1.022. To compensate for the additional 1.5 gallons of water I needed to reach 6.5 gallons, I ran more water back through my mash tun, over the grain until I had reached 6.5 pre-boil. I'm thinking the lack of minerals in the soft water for my first batch prevented the grain from hanging onto it.that's a different question. at a later time)Īfter mash 153F and batch sparge I only had about 5 gallons of runnings.I think due to the difference in water profiles. BeerSmith confirmed reading.įor my second batch I used a combination of water from a rural mountain property well and chlorinated city water. My calculated efficiency came in at 75%, using grain points and pre-boil gravity formula. When I did my first AG batch, I used water that was treated by a water softener (I know, I was all I had at the time). I just put my second AG batch into the primary, but I ran into an issue I need some help with.