brewhouse efficiency help please guys :)

[stee41]

ok, I have followed my first AG recipe and its in the FV, how do I work out the efficiency ?

 

[stee41]

I just used the hopandgrape efficiency calculator and added all my figures..if I've done this correct I have an efficiency of 80% on my first AG BREW!! or have I fugged up with my calcs?...I dont think I have..............hmm thats wicked man

 

[Screwy]

ok, I have followed my first AG recipe and its in the FV, how do I work out the efficiency ?

There's a lot to take into consideration, rather than just quote the formula, have a look here:http://www.braukaiser.com/wiki/index.php?title=Troubleshooting_Brewhouse_Efficiency

Cheers,

Screwy

 

[stee41]

ok, just double checked my hydrometer and at 20c using a good digital thermometer its showing 1.000, so looks all good
all of my grains were digitally weighed out to the correct gramme
When I followed the recipe, I hit all the fluid targets
the only difference I made to the recipe was I gave the wort a 70 minute boil instead of 60 minutes as suggested (done this in error)
and I am using 12g of SO4 yeast (rehydrated) instead of the notts SO4
I am having a little trouble maintaining FV temperature, it fluctuates 20c - 24C, is it better to ferment a a lower temp?

 

[stee41]

Thanks Screwy :)

 

[evanvine]

it fluctuates 20c - 24C, is it better to ferment a a lower temp?

18C to 20C is the norm, but 24C is just fine.

 

[Stone Cold]

can anyone explain the difference in the final product from fermenting at the lower or higher ends of the scale

 

[evanvine]

can anyone explain the difference in the final product from fermenting at the lower or higher ends of the scale

If the brew is too warm, the yeast tries to work too fast and can produce off flavours.
If the brew is too cool, it just takes longer to finish fermenting.

 

[Screwy]

can anyone explain the difference in the final product from fermenting at the lower or higher ends of the scale

Depending upon yeast strain, in general more ester and phenol flavor notes are produced at higher fermentation temps. These may or may not (depending upon beer style) be acceptable.

At lower temps, again strain dependent, yeast can either take longer to ferment or drop out and give up fermenting your wort.

Hope this helps.

Brew well,

Screwy