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.Sponsored By:BSG: Proximity Malt: ABS: Hopsteiner: Links:MBAA TQ 2017 - Improving Brewhouse Efficiency by Adjusting Mash Thickness and Lauter and Sparge VolumesTechnology: Brewing and Malting, 6th EditionContact your District Officers — (and offer to help get those district presentations uploaded!)Suggest a district presentation we should highlight on the showUpcoming Events - Master Brewers Calendar2020 World Brewing Congress