I've brewed nearly 10 batches of AG and have been learning*something new from every batch.* I am starting to get a better understanding of the process but am a little unsure I am using my equipment to its full potential.* I was feeding some numbers into the brewers friend efficiency*calculator and noticed my*brewhouse*efficiency came out a lot lower than I expected.* My conversion efficiency was around what I figured I would get which was around 80 but the*brewhouse efficiency to me seemed very low.
*
This*last batch I made was the*first time I actually paid attention to my system losses.* I guess in all my other previous batches I just sort of guessed and used default values in Beer Smith.* I managed to get lucky and made some decent brews, but now I'm to the point where I want to step up my game and*really get things dialed in.
*
What I have*for equipment at this point is a*14 gallon rectangle cooler with a*CPVC manifold.**Attached is a*small*12v pump that feeds my 800 watt*RIMS tube.* I have a gate*valve between the pump and*tube to adjust flow rates.*
*
My*brewday basically starts be adding strike water to the cooler and letting the RIMS run to get the temp stable.* Once stable, I turn off the RIMS and mash in, stirring for about 5 minutes without recirculating.* I then let the mash settle for a few minutes and start recirculating.* I start off with very low flow and gradually increase*it over the course of the mash.* I do this to avoid compacting the grain bed and producing a stuck sparge.
*As of now I using a 1/2" silicone hose that I lay on top*of the grain bed during the mash.* I move the hose around from time to*prevent channeling and to keep things consistent.* I was thinking about building a manifold to more evenly distribute the heated*wort across the grain bed but am not sure if this is actually needed or recommended.
*Once the mash is done I*drain my*wort into the kettle.* I then add my*sparge water and stir for a few minutes just like I do for mash in.* I then let this set for a few minutes and run my RIMS at 168 degrees.* Just like the mash, I start*with low flow and gradually increase it.* I let*it*recirculate for about 10 or 15 minutes and then drain into my kettle.
*My main concern is about the*recirculating system.* Being I have never really seen anyone else brew with one I am only guessing how it should operate.* Does anyone have any suggestions or tips on how*i can improve my process?
*I mainly just added the RIMS because it sounded fun to make.* I was fairly content with just mashing in a cooler and not*recirculating but after reading about pumps,*controllers, and heaters on this forum I had to add one to my system.* I never measured or cared about conversion efficiencies in the past so I have no idea if it is actually helping my equipment performance or not.* I'll assume it is because my mash temps are very stable and recirculating the wort has to help extraction right?
*I just want some reassurance I am doing things ass efficiently as I can with the equipment given.* Being I am pretty much the only guy*I know who homebrews I am asking you guys for help and advice.*
Sorry for the long post. I need a beer.
*
This*last batch I made was the*first time I actually paid attention to my system losses.* I guess in all my other previous batches I just sort of guessed and used default values in Beer Smith.* I managed to get lucky and made some decent brews, but now I'm to the point where I want to step up my game and*really get things dialed in.
*
What I have*for equipment at this point is a*14 gallon rectangle cooler with a*CPVC manifold.**Attached is a*small*12v pump that feeds my 800 watt*RIMS tube.* I have a gate*valve between the pump and*tube to adjust flow rates.*
*
My*brewday basically starts be adding strike water to the cooler and letting the RIMS run to get the temp stable.* Once stable, I turn off the RIMS and mash in, stirring for about 5 minutes without recirculating.* I then let the mash settle for a few minutes and start recirculating.* I start off with very low flow and gradually increase*it over the course of the mash.* I do this to avoid compacting the grain bed and producing a stuck sparge.
*As of now I using a 1/2" silicone hose that I lay on top*of the grain bed during the mash.* I move the hose around from time to*prevent channeling and to keep things consistent.* I was thinking about building a manifold to more evenly distribute the heated*wort across the grain bed but am not sure if this is actually needed or recommended.
*Once the mash is done I*drain my*wort into the kettle.* I then add my*sparge water and stir for a few minutes just like I do for mash in.* I then let this set for a few minutes and run my RIMS at 168 degrees.* Just like the mash, I start*with low flow and gradually increase it.* I let*it*recirculate for about 10 or 15 minutes and then drain into my kettle.
*My main concern is about the*recirculating system.* Being I have never really seen anyone else brew with one I am only guessing how it should operate.* Does anyone have any suggestions or tips on how*i can improve my process?
*I mainly just added the RIMS because it sounded fun to make.* I was fairly content with just mashing in a cooler and not*recirculating but after reading about pumps,*controllers, and heaters on this forum I had to add one to my system.* I never measured or cared about conversion efficiencies in the past so I have no idea if it is actually helping my equipment performance or not.* I'll assume it is because my mash temps are very stable and recirculating the wort has to help extraction right?
*I just want some reassurance I am doing things ass efficiently as I can with the equipment given.* Being I am pretty much the only guy*I know who homebrews I am asking you guys for help and advice.*
Sorry for the long post. I need a beer.