I brewed this today and definitely need to work on refining my process. I have been crushing at .038" forever and need to give it up. This is the second time I've had a problem that I think is directly related to the crush. I know you recommend .045" and I'll probably come to terms with that, eventually.
If using a recirculating setup similar to the one I describe in the build instructions, 0.045" to 0.050" is typically good.
Secondly, I recently read an article about step mashing being a thing of the past. We'll, I didn't step mash and I didn't hit my targets. Came a couple points low. I will try again later and step mash to see if it makes a difference on my setup.
I think there may be some confusion here. Whether you step mash or not, or even what temperature you single infusion mash at will not affect your original gravity. If your OG was low, it's due to lower mash efficiency. Adjust for next time. Every setup is different.
I topped off with two gallons of water and ended up with 1.047 instead of 1.051. I ended up putting 10.5 gallons into my two fermenters at 1.057. Not too far off but I'm curious to know if step mashing will help with the extra runnings.
No. step mashing does nothing to increase your pre-fermentation gravity.
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