Mash Eff
-
Aleman
- It's definitely Lock In Time
- Posts: 6132
- Joined: Sun Jun 03, 2007 11:56 am
- Location: Mashing In Blackpool, Lancashire, UK
Normally I take my hydrometer reading at the end of Fermentation 
However I take regular measurements with my refractometer throughout the sparge . . . . his helps me determine the point at which to stop sparging. I then take a refractometer reading prior to the start of the boil, that together with the extracted volume gives me my mash efficiency. I also take a reading with my refractometer during the transfer of wort to the fermenter together with the volume in the FV that gives my brew house efficiency.
I have once taken a reading after the mash, and scared myself silly as it was completely off the scale of the refractometer . . . . then I remembered that it was undiluted first wort and was supposed to have a high gravity
. I suppose if you were trying to maximise extract then measuring the gravity of the mash is a good idea . . . . otherwise I see little point. The two important points are before the start of the boil and before the yeast is pitched. . . .oh and after the fermentation is over
However I take regular measurements with my refractometer throughout the sparge . . . . his helps me determine the point at which to stop sparging. I then take a refractometer reading prior to the start of the boil, that together with the extracted volume gives me my mash efficiency. I also take a reading with my refractometer during the transfer of wort to the fermenter together with the volume in the FV that gives my brew house efficiency.
I have once taken a reading after the mash, and scared myself silly as it was completely off the scale of the refractometer . . . . then I remembered that it was undiluted first wort and was supposed to have a high gravity
. I suppose if you were trying to maximise extract then measuring the gravity of the mash is a good idea . . . . otherwise I see little point. The two important points are before the start of the boil and before the yeast is pitched. . . .oh and after the fermentation is over