Episode 044: Improving Brewhouse Efficiency by Adjusting Mash Thickness and Lauter and Sparge Volumes

Episode 044: Improving Brewhouse Efficiency by Adjusting Mash Thickness and Lauter and Sparge Volumes

Our friends from Saint Arnold Brewing Company in Houston describe how they reduced lauter times, decreased their grain bills by 5%, and increased average brewhouse efficiency from 89.3% to 95.5%.

Special Guests: Drew Russey and Eddie Gutierrez.

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