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-   -   Proteins in wort? (http://www.homebrewtalk.com/f39/proteins-wort-236661/)

jbsg02 04-01-2011 05:18 AM

Proteins in wort?
 
I tried brewing a light beer for the upcoming hot days and had a few questions about what I saw.

http://i30.photobucket.com/albums/c3...2/IMAG0103.jpg

http://i30.photobucket.com/albums/c3...2/IMAG0104.jpg

The first picture is just before the boil, lots of clumps floating around, I figured these would dissolve in during the boil. The 2nd pic is the sample I drew right before I pitched the yeast. You can still see a lot of the clumps that had fallen towards the bottom. I haven't seen my wort do this yet, and the sample I took was very clear and that happened very fast. Can anyone help explain what I am seeing here?

quadbikerjosh 04-01-2011 05:57 AM

that looks like an extreemley light beer. what was the og on that? it looks like protien coagulates, but i may be wrong. how did you chill your wort?

dmcoates 04-01-2011 06:06 AM

To me that looks perfectly normal. All that looks just like break marital. Hot and Cold break (protien) Run a search for Cold Break, theirs alot of info in the topic

jbsg02 04-01-2011 06:07 AM

Quote:

Originally Posted by quadbikerjosh (Post 2795491)
that looks like an extreemley light beer. what was the og on that? it looks like protien coagulates, but i may be wrong. how did you chill your wort?

It was meant to be a light beer, I used liquid pale malt extract and the OG was 1.045. I chilled it in an ice and water bath, I don't have a chiller

jbsg02 04-01-2011 06:12 AM

Quote:

Originally Posted by dmcoates (Post 2795503)
To me that looks perfectly normal. All that looks just like break marital. Hot and Cold break (protien) Run a search for Cold Break, theirs alot of info in the topic

Good, maybe I'm on my way to the clearest beer I've yet to brew!

quadbikerjosh 04-01-2011 06:17 AM

ok i missed the part where u mentioned the light beer. well props to you man. looks like a dam clear beer!

jbsg02 04-01-2011 06:58 AM

Quote:

Originally Posted by quadbikerjosh (Post 2795522)
ok i missed the part where u mentioned the light beer. well props to you man. looks like a dam clear beer!

Thanks, I had never had a beer look so clear so fast, so I got worried!

jbsg02 04-01-2011 08:36 PM

I would like another opinion and didnt want to start a new thread so I will just put it here. This beer was supposed to have a very low OG, 1.030. It also calls for amylase in the secondary to dry it out, (1.000 to 1.0004) to make it taste more like a light lager. However, my OG was 1.045, much higher than the recipe I based this on. Adding the enzyme could bring my beer down to 1.000, which would be close to 6%. Should I skip the amylase this time and make more of a blonde ale?

weirdboy 04-01-2011 08:40 PM

I wouldn't worry about adding amylase enzyme or anything yet. Just let it go for 2-3 weeks and check the gravity/taste a sample before making a decision.

What kind of yeast did you pitch?

jbsg02 04-01-2011 09:01 PM

Quote:

Originally Posted by weirdboy (Post 2797524)
I wouldn't worry about adding amylase enzyme or anything yet. Just let it go for 2-3 weeks and check the gravity/taste a sample before making a decision.

What kind of yeast did you pitch?

US-05. If I had made the beer closer to the recipe, I would have tried the amylase, but being that much higher, I'm thinking I probably won't. I will probably end up doing a batch with, and a batch without, just to see how I like the difference.


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