MaltLicker said:I don't batch, but isn't a fill-n-drain, then fill-n-drain again batch process essentially "mashing out" with 50% of what you plan to collect?
You mash with XX water, then fill it up, hoping to hit 168F, and then drain. And then totally refill from scratch, again trying to hit 168F?
You could batch a really big mash out.
Rep said:grathan - I have been using that same mash profile for many years. My efficiency was seldom in the 70's. I had a friend over last week and he added a mashout as a last minute option to the brew day and it worked really well....
MaltLicker said:Connecting the dots, it now sounds more like fly. Mash at a certain temp, then flood/mash out to reach 168F, and then slowly drain, refilling with 168F at the top of the MLT?
If you have both the headspace in the MLT to add enough water to hit 168F, and can also drizzle the replacement hot water into the MLT, aka fly, then is that what you're now doing?
I suspect it is the slow, constant rinsing that makes fly slightly more efficient, and that's sounds like the part you've added.
grathan said:What about the Mash Adjust Tool ?
durrettd said:Check dennybrew.com
I use Denny's method to adjust BeerSmith's division of the mash and sparge water. I dump the sparge water into the drained mash tun and stir a bit, then recirculate to clear - I use a pump because I'm lazy, but a pitcher will work just as well. I got 89% efficiency yesterday.
A good crush (Monster 3 set at 0.030 inches) and good pH control also helped, I'm sure.