Can anyone give me a brief rundown on some sparging stats? I just upgraded to an all grain system and am working out the kinks, but I’m not getting efficiency above 70%.
At what point does pH become problematic? I know that a pH of 5.2 is what you’re looking for in the mash. I see in BeerSmith there is a field for pH of final runnings. Is there a point when you should stop sparging?
What should be the gravity of the final runnings? I fly sparge and take a full 30 - 40 minutes to complete the sparge. When I measured my final runnings today it was ~ 1.040 (corrected for temp. w/ hydrometer). That seems awfully high. Is it?
Any advice would be appreciated. Thanks!