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Old 05-30-2008, 09:19 PM   #1
buckeyebrewer
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Default Coagulated proteins?

I just started a 10 gallon batch of Edworts Bavarian Hefe. I doubled the recipe he has posted. The mash was a little lower at 150 for 90 minutes. Mashing went fine, sparging went fine. I did everything the same as I always do. This is the 4th batch of this Hefe I've made.

My question is: just after the hot break I noticed clumps of coagulated protein....I think. I have never noticed this before...they look like little thin spongey things about the size of a dime rolling in the boil......is it coagulated protein?

Revision:I just checked on it after I first posted. The pieces are slowly breaking up...they dont seem to be as big. I still don't know what it may be.

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Old 05-30-2008, 09:43 PM   #2
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My Hefe's always look like eggdrop soup. Sounds like Protein to me. Keep in mind protein levels can vary significantly with Wheat.

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Old 05-30-2008, 09:46 PM   #3
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thanks....this is the first time I use white wheat.

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Old 05-30-2008, 09:51 PM   #4
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You're welcome

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