JimS wrote:The SG calculators have been indicating I should be getting an SG of 1.07 (or better).
JimS wrote:Interesting, sounds like we are having the same problem. I wondered if I had a bad batch of grain as well. I tried a finer grind last time, plus a protein rest and still got a poor result. Hopefully someone knows what we are doing wrong, I’m certainly puzzled and will be avoiding wheat going forward unless I can’t work out what the solution is. Too much effort for the result at the moment I think.
JimS wrote:Thanks for that. I ground my wheat quite fine (setting of 2 on the grainfather mill) and I used rice husks. I added the wheat and rice husks first and then the barley. Everything was mixed very thoroughly. I have read that one should add the coarser grain first (barley) and mix minimally (not go down to the bottom of the mash tun) so as to create a better grain bed filter. I'm wondering if by putting the wheat at the bottom and stirring the crap out of it I made a mistake? I recirculated the wort from the get go. It was fine for a while but my gut feel it was probably stuck (or very close to) the last half our or 45 minutes.
My Temp Profile was:
30 mins @ 50 degrees
90 mins at 65 degrees
15 mins at 75 degrees
Sparged at 75 degrees.
Boiled for 10 mins to sterilise.
I just used the grainfather temp measurement and didn't check with a thermometer. I didn't do a starch test but the liquid was relatively clear brown. I did note lots of "floaties" in it - which I haven't seen before. I was wondering if these were proteins clumping together? There was also quite a heavy scum on thee top during boiling which I haven't seen before.
Sounds like I should have done the initial rest at 40 degrees and not 50?
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