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I recirc in my mash tun and get 78% or better efficiency on the mash. I recirc for 15 minutes, drain to boil kettle, refill with sparge water and recirc that for up to 30 minutes and achieve great efficiency. I rarely hear of this method but love the way the beer tastes.

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I was referring to a valve after the pump for priming

I had problems with my pumps as well. First, put the inlet to the bottom and the output to the top. Put a T on the output side with a valve, so you can prime the pump. It really made a huge difference. I do have to add, I sure like the stainless chugger heads better than the march heads. My...

It was definitely the crush, I achieved almost 78% efficiency on this batch 60 minute mash with 15 minute mash out at 168 30 minute batch sparge with 5 minute mash out Anxious to taste it

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Thanks for the help, here are some pics

jbaysurfer, thanks for the reply, it really helped and tells me I am on the right track. I do have a couple of questions since it sounds like we are brewing in a similar fashion. How long do you typically hold your grain in the mash tun after mash in at 154 degrees? Do you recirc water in your...

I plan on just changing the grain crush and checking to see if that gets my efficiency up. I will also continue my recirculating batch sparge I think to verify it's just the crush. I would think batch sparge recirculation through the Mash tun is just as effective as fly sparging into the brew...

Thanks for the response. My mash tun has a brewershardware four legged tube over it to flow the sparge water and I have a single valve that lets water in that I can control the flow. Now I am wondering if it has more to do with my crush then my recirculation. I saw a few threads on here and...

Maybe I need to rephrase this. I have a single tier system. No Rims tube (Yet) My efficiency has been running under 60%. I fill the mash tun with water, to 162 and add grain, hold for an hour then pump to my brew kettle. Typically slightly more than half my water at 1.25 quarts per pound. Then I...

What do you mean by condition the grains? Do you soak them or something first?

When using a Rims tube, isn't it typically a full water volume mash? Or is there a sparge also run through the rims tube?

I have looked through several threads and wanted to know if anyone recirculates their sparge for a substantial length of time before pumping to brew kettle. I have tried this technique, using my fly sparge water volume and continually recirculated through the grains for up to 20 minutes...