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Old 04-15-2010, 02:53 AM   #1
slayer84
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Default What Happened?

I recently brewed my first all-grain batch of beer ( Haus Pale Ale) and lets just say that you can def tell that I am a noob. I mashed in a 10 gal rubbermaid cylinder cooler with a 12in SS false bottom for 60 min at 152 and crushed my grain with a Schmidling AA maltmill set at factory settings. Water-to-grain was 1.25 to 1lbs of grain, no mash-out, and fly sparged with 5gal of 170 degree water. My two problems were: I constantly got grain particles in my wort regardless of how many times i vorlaufed, and my beer is incredibly hazy. Its worse then a hefe and its always there regardless of temp. Any info on what I did wrong?

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Old 04-15-2010, 03:08 AM   #2
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Nah your fine, it will settle out.

EDIT:
Is it fermenting?

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Old 04-15-2010, 03:17 AM   #3
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I left it in the primary fermenter for a week, racked to a secondary for another week, and now its bottled.

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Old 04-15-2010, 03:25 AM   #4
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Everything I've read says to leave your beer in primary at least 2-3 weeks unless you've taken hydro readings and know fermentation is complete. I'm guessing this also gives it time for things to settle out also.

Then again, I've only brewed 1 extract making me a pretty useless reference from a hands one perspective.

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Old 04-15-2010, 03:26 AM   #5
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Cold break? You used some sort of chill method? Also yeah 3 weeks in the primary is good. No need for secondary honestly.

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Old 04-15-2010, 03:37 AM   #6
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I had some horribly murky beer on a recent all grain IPA (was out of whirlfloc). Chilled it, used polyclar, still murky. Tried gelatin, and it cleared in about a day or so.

I have the same MLT setup you described. I've never had a problem losing the grain particles after about 4-5 times vorlauf. I'm using the factory setting on a barleycrusher for my grain (forget what it crushes at, .039 or something)

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Old 04-15-2010, 03:51 AM   #7
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Some guesses:
1. maybe you are crushing your grain too fine, you have a hole in your false bottm that is too big, you are draining too fast, or there is a way for the grain to short circuit arond the false bottom.

2. Try a protein rest next time.

3. Do you have a wort chiller? If you don't get a good cold break, you are more likely to haze up.

4. Are you getting a good hot break? If you are barely boiling, you won't break as many protein and tannin compounds down.

5. Try a fining agent to encourage flocculation of proteins, like Irish moss.

6. I agree, more time in the fermentor. The longer it has to sit, the more crap can settle out of it.

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Old 04-15-2010, 04:36 PM   #8
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I did the same recipe and it was super cloudy too.

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Old 04-16-2010, 12:13 AM   #9
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After doing some reading, the only thing that I could think of is that it could be starch haze due to incomplete mashing. I used a wort chiller and an ice water bath combo to chill, as well as whirfloc in the boil. Anyone disagree?

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Old 04-16-2010, 01:04 AM   #10
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I've brewed that beer a couple of times and it's always dropped clear for me.

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