Timeline for What are the effects of transferring a mash before lautering?
Current License: CC BY-SA 3.0
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| Oct 16, 2011 at 13:58 | history | edited | Hopwise | CC BY-SA 3.0 |
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| Oct 14, 2011 at 23:50 | comment | added | brewchez | The first question to ask yourself is whether the excessive trub and the mash transfer issues are actually related. You could have gotten a batch of base malt that had a higher protein level than your used to. (If you are brewing from a sac of malt that you've brewed out of before then that's out. Ask your LHBS where you got the malt if others have reported the same thing.) Another possibility is that maybe your temp was off, and you had a significant portion of malt go through a protein rest or something like that and you didn't realize it, or big dough balls from a bad mix at the start. | |
| Oct 14, 2011 at 23:47 | answer | added | brewchez | timeline score: 1 | |
| Oct 14, 2011 at 23:01 | comment | added | Hopwise | After transferring the mash back to the MLT I began recirculation. | |
| Oct 14, 2011 at 21:22 | comment | added | baka | How long did you wait before starting the recirc. and transfer? | |
| Oct 14, 2011 at 20:27 | comment | added | Hopwise | I did recirculate quite a few times, more than normal. The grain bed was settled enough so that the wort was free of grain bits, but the wort remained quite cloudy. | |
| Oct 14, 2011 at 20:24 | comment | added | Northern Brewer Chris | Did you re-circulate before you started your sparge? | |
| Oct 14, 2011 at 20:12 | history | asked | Hopwise | CC BY-SA 3.0 |