Protien rest and efficiency problems.

[Big Chooch]

Ok, I've got four AG recipies under my belt now. The first two batches I used a p-rest and got 66 and 77 percent eff's. My last two baches I doughed in at my sacc rest temps because most people have been telling me so. My eff's for those where both 49 percent. What gives?

It should be noted that I WAY overshot my strike temp on the last two batches and had to use ice to bring the mash temps down. I've been using promash to calculate my strike water temps.


Also, this last batch I used flaked rye and corn maize. Other than that, all batches were grain only.

[seanhagerty]

First impulse is to check the crush of your grain. I always look at that when I think of efficiency issues. After that look at other things, but first off, check your crush.

Do you own your own mill? if you are having some one crush it for you, ask them to double crush it. If you are crushing your own. adjust your gap closer, or run it through twice.

Good Luck

Sean

[zymurgest]

Whenever I hear about wildly swinging efficiencies, first thing I think of is water. The water changes seasonally, and even from day to day. I always check my liquor *prior* to strike, to ensure proper extraction, efficiency, and conversion. Check yer pH, and get the current analysis from the local water department if you're on a municipal system, or have the local extension service check it if you're on a well. The biggest variable in my water is chloramination, which so far hasn't caused too much havoc as I've taken preemptive steps in this regard; YMMV so be sure to check the *Bud Lite* before dough-in ;^) Ttyal, and ilbcnu!

Prost!

Michel

[rich]

Thanks for the great input everyone. When I get home from work i'll play around in Promash a bit so this stuff will sink in.

[zymurgest]

Thanks for the great input everyone. When I get home from work i'll play around in Promash a bit so this stuff will sink in.

Glad to be of service! Just brew hard, and brew on, and let what comes enrich your life for the better . On an objective note, try to have as much quantitative analysis done as is possible within the constraints of your system, and you will produce more consistent beer, which is the first step IMHO to making better beer. Ttyal, and ilbcnu!

Prost!

Michel