weekapaughead
New Member
- Joined
- Jan 6, 2013
- Messages
- 2
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Hello everyone!
This is my first post in the forum. Usually I am able to find my answers using google, but for this problem I have been unable to find a satisfying answer. I'd like to start of by letting you know I am in China and brewing has been a nightmare here. Equipment is basically impossible to find so keep that in mind when giving your answers.
My question involves sediments in a brew I recently did. Here is the recipe.
90 min mash w/ 2.25kg 2row and 1.3 kg crushed dried corn.
Mash in:
~3gallons 168, final mash temp 150
Sparge @ 167
90 Minute boil
14 Grams willamette @ 60
14 grams Crystal @ 15
Now my problem is that this is probably the haziest beer I have made yet and I am trying to figure out what went wrong, and what cause the 2 inch layer of sediments in the bottom.
I am assuming it has something to do with the corn. Do I need to wash the corn before going into mash? cook it? Im assuming the corn was dried on the side of the road in a village.
The wort actually tasted great and is what I was shooting for (nice/light/sweet) but the amount of sediment in there is absolutely ridiculous. Also the beer is just plain ugly.
Any advice or personal experience would be greatly appreciated!
Thanks
This is my first post in the forum. Usually I am able to find my answers using google, but for this problem I have been unable to find a satisfying answer. I'd like to start of by letting you know I am in China and brewing has been a nightmare here. Equipment is basically impossible to find so keep that in mind when giving your answers.
My question involves sediments in a brew I recently did. Here is the recipe.
90 min mash w/ 2.25kg 2row and 1.3 kg crushed dried corn.
Mash in:
~3gallons 168, final mash temp 150
Sparge @ 167
90 Minute boil
14 Grams willamette @ 60
14 grams Crystal @ 15
Now my problem is that this is probably the haziest beer I have made yet and I am trying to figure out what went wrong, and what cause the 2 inch layer of sediments in the bottom.
I am assuming it has something to do with the corn. Do I need to wash the corn before going into mash? cook it? Im assuming the corn was dried on the side of the road in a village.
The wort actually tasted great and is what I was shooting for (nice/light/sweet) but the amount of sediment in there is absolutely ridiculous. Also the beer is just plain ugly.
Any advice or personal experience would be greatly appreciated!
Thanks