Given that the Picobrew Zymatic is less efficient than some other brewing setups, I began doing some research into how to get the most out of it. The Braukaiser web site has a very detailed discussion of their experiments into maximizing the attenuation of a beer. A by-product of this experiment is a series of parameters that can improve mash efficiency. Specifically, the following things are believed to positively increase brew house efficiency based on their experiments: A mash length of 66 minutes yielded the highest efficiency, with efficiency dropping off above 66 minutes Attenuation maxed out at an average mash temperature of 150-151F, but efficiency maxed out around a mash temp of 173F Efficiency maxed out at a pH of 5.2 Efficiency of thinner mashes was higher than thicker, with 2.4 quarts per pound delivering the highest efficiency With respect to the Zymatic, there is nothing you can really do about thinning the mash. However, there are some things ...