Subject: Re: clarity
Date: 1992-03-25 20:01:13 GMT
> 1) The mashing process 1-5 hrs. at 68 C almost never (except for the
> very first time) has gone to complete conversion. i have to
> usually give up out of sheer exhasution (from drinking too
> much Homebrew waiting for conversion). ...
Are you using the iodine test? Even after complete conversion, the
idoine will still react with husks in the wort and turn dark, but
not as much as before conversion. don't worry about it.
> 2) My beer is often very cloudy untiul bottling and only clears up
> in the bottle. Bubbling has usually ceased (almost) before
> After mashing i sparge (2 gallons for 6-8 lbs grain) at about 70
> -80 C, rerunning the sparge water over the bed 5-6 times..
The clarity of the runoff, and your extraction rate are the quality
indicators of your sparging method. If you're having trouble, try
letting the runoff settle, and rack off of the precipitate. everyone
should try this at least once after they think they've got their
sparging method down, just to see how much husk material actually
remains in the wort.
> After 30 mins of boiling i cool and pitch. Fermentation is
> quite standard, but tends to proceed slowly for a long time
> (which is not unusual, i think). But even when fermentation is
> complete (SG 1.01-1.02) the beer does not clear.
> 3) Thought i could slip in a third one since you are this far...
> WHat exactly is the hot break and the cold break. i mean,
> physically what do you see?
30 minutes is not a long enough boil. try at least 2 hours, add
irish moss, force cool, and you will immediately see a spectacular
amount of precipitate - typically 1" in the bottom of a 5 gal carboy,
more if hop pellets are used. this is the hot break, and you should
definitely rack the wort off of it.
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