Difference between revisions of "Troubleshooting Brewhouse Efficiency"
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This article is intended to provide a systematic approach to indentify and fix brewhouse efficiency shortcomings. | This article is intended to provide a systematic approach to indentify and fix brewhouse efficiency shortcomings. | ||
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| + | =Calculating Efficiency= | ||
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| + | Before we can look for efficiency shortcomings and their causes we need to determine the efficiency. Since a number of different definitions for efficiency exist, it is possible that the actual efficiency is in a acceptable range but was calculated based on a different efficiency formula that returned a lower result. Other error factors are incorrect gravity or volume measurements. | ||
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| + | In this analysis we will use the brew house efficiency into the boil kettle. That efficiency is the same at the beginning and end of the boil since no extract is lost during the boil. Efficiency shortcomings after the boil (i.e. transfer to the fermenter) are obvious as they are proportional to the amount of wort that is left behind in the boil kettle. For a list of various efficiency definitions see the article [[Efficiency]]. | ||
Revision as of 17:43, 10 August 2008
Work in progress
This article is intended to provide a systematic approach to indentify and fix brewhouse efficiency shortcomings.
Calculating Efficiency
Before we can look for efficiency shortcomings and their causes we need to determine the efficiency. Since a number of different definitions for efficiency exist, it is possible that the actual efficiency is in a acceptable range but was calculated based on a different efficiency formula that returned a lower result. Other error factors are incorrect gravity or volume measurements.
In this analysis we will use the brew house efficiency into the boil kettle. That efficiency is the same at the beginning and end of the boil since no extract is lost during the boil. Efficiency shortcomings after the boil (i.e. transfer to the fermenter) are obvious as they are proportional to the amount of wort that is left behind in the boil kettle. For a list of various efficiency definitions see the article Efficiency.
