Lylo wrote:That is what we are talking about. Over filling. Using the full volume of water in the vessel.
These are the steps that I use.
Fill the BM with the volume of water I calculate I will need.
Heat to dough in temp.
drain down to about 25l.
Dough in.
Refill the BM with water with the water that you drained off. This will be close to the top of the vessel
Mash as usual.
Carefully remove the hold down nut and bar.( I use silicone glove for this)
Remove malt pipe and set aside to drain.
Start ramping to boil.
Pour draining into boil and proceed as usual.
Haha yeah I know what you're talking about - I'm from a BIAB background which is full volume brewing - but the trick with BIAB is that there is no pump to circulate the mash and no malt pipe...
So when you brew exactly as you've stated above, is the wort level above the top of the malt pipe? Is that why you need the gloves to get the nut undone? I always assumed that would be a problem, but maybe not so much? Does the pump cope?
I might give it a go one time to see if I do get better efficiency - i guess the fact that the grain:water ratio is lower could mean an increase in efficiency, but rinsing the grains would also get extra sugars out... might come down to whether I want to burn my fingers.