Maybe the OP can enlighten us as to the meaning of the letters in the poll.
SInce there was no “Q” I didn’t vote.
I voted N because that’s one of my initials.
on topic guys
I thought the mash was stirred in a direct fired tun for temperature uniformity and to keep the grains from scorching on the bottom.
In that situation, you’re correct.
That could very well be the main reason, but they also get consistent efficiencies well into the 90’s.
You trying to start something? >:(
Measure your efficency before the boil. It has nothing to do with after the boil.
If it did I could put a drop in a 55 gallon of water and get 0.00000001 effeicancy or boil it down to a soild and get 99.9999%.
What you extract out of the grain, AKA Grain Effiency, has nothing to do with the boil.
Its all about converting the goody.
[quote] If it did I could put a drop in a 55 gallon of water and get 0.00000001 effeicancy or boil it down to a soild and get 99.9999%.
[/quote]
Well said. +1
I know what you’re trying to say tubercle, but this is misleading. You can measure your efficiency in the kettle before or after the boil, it doesn’t matter. The efficiency will not change. You can measure it in the fermenter and it will be lower than in the kettle because of losses, but that’s just a different kind of efficiency.
Efficiency is just the sugar content of the volume. If you collect more and boil it down you will have a higher gravity, thus a higher efficiency. But the boil didn’t (and can’t) change the efficiency.
+1. It’s a matter of science.
i just voted n to put it in the lead. they were all tied, couldn’t have that ;D
i tend to measure efficiency using what goes in to the fermenter as my final volume. that way i have an overall measure of cost in my grain to finished product. not that i actually have ever figured what it costs me to brew, just seems like what i should eval as process control.
Agreed.
Sugar doesn’t evaporate in the kettle during the boil. The amount of sugar in solution lautered into the boil kettle will be the same amount in the kettle at the end of the boil thus not altering the brewhouse efficiency, eventhough the gravity steadily increases during the boil.
I always measure after it’s reached pitching temps and is in the fermenters. I have a better idea of the actual volume. Seems accurate enough to me. I do it this way because measuring wort before the boil can be problematic due to the temps and wort expansion. I’ve had more errors pre boil as opposed to post.
Same here. I do all my volume measurements at room temp. Just feels more like comparing apples to apples.