Hitting your pre-boil gravity every time - Fly Sparge, Single Infusion Mash

[@paulaxton72]

I've found that mill settings can really mess you up not letting the starches and enzymes to release. I usually set to 1.040 because it creates a good grain bed and maximum extraction.

[@dangracia7805]

Fairly new to all-grain brewing, started extract brewing in early 2016 and have run through 4 all-grain brews with batch sparge. Starting another one today with fly sparge (birthday gift). I have always checked my OG after the boil. Looks like you are doing that before the boil? Won't the boil change the original gravity? How do I know what the pre-boil gravity should be?

[@TheDuner68]

Wow that's something I have never done! Brilliant tip Khris, thanks and keep up the good work!

[@nathelm]

I thought you were talking about pre boil gravity? You should already know what your you gravity units will be based on your malt bill. It really comes down to proper milling, proper measurement and knowing your efficiency. The gravity units don't change, only your final volume changes. If you know your target gravity then just work backwards from you desired final volume. How you sparge doesn't necessarily effect your pre boil gravity so much as it effects your efficiency. Knowing your efficiency is the key, then everything falls right into place. Great video. Cheers!

[@jimdeasy]

I like your videos, what about the lower volume though, I can understand the technique in general but as a hobbyist I work hard for good brew house efficiency and consider it the goal of the brew day overall, so if my volume is off, the numbers will all suffer. More importantly I get less beer! I want more beer! Haha also what’s your brewery? Thanks for the tips.

[@paulaxton72]

I've found that mill settings can really mess you up not letting the starches and enzymes to release. I usually set to 1.040 because it creates a good grain bed and maximum extraction.