Well i opened my mill gap up just a little bit more and that seemed to prevent the stuck sparge issues I was having previously. The problem I have now (as I had anticipated) is that my effciency has suffered. I’ve measured a conversion efficiency of 63% on my tripel I brewed yesterday according to Beersmith.
14lbs of Pilsner and 0.25lbs of Belgian Aromatic yielded 7.25 gallons of 1.047 wort. 90 minute mash at 148 degrees. No dough balls and drained all but a few cups of liquid from the tun. I am using Brunwater to calculate my pH
Just sucks that my tradeoff for decent efficiency is partially stuck sparges. Below is a picture of the crush from yesterday:
Does anyone see any way to improve this easily without overhauling my entire mashtun?