jcsweat
Active Member
I brewed this yesterday
https://www.homebrewtalk.com/f126/black-pearl-porter-ag-24243/
Mashed at the prescribed 158F, it dropped maybe to 155 by the end of the mash. I didn't do a mash out. Looking back, I should have. I probably will from now on. I tried to drain the mash at this point, only got about 2 gallons out before the mash stuck completely.
At this point the mash was probably at 150 so I added some near-boiling water, about a gallon. Finally got about 4 gallons out after about 40 minutes, during which time I had to clear a stuck sparge and settle it again twice. I didn't let the grain bed drain completely, would that cause any problem? The mash may have at some point dropped to or below 150 again, don't really know. I didn't want to keep opening the cooler.
I should just get a HLT.
Sparged normally, at about 168-170F. This did not get stuck, I assume because it was hotter. Collected the normal 6.75 Gallons I normally do, with wort to spare in the MLT.
Boiled normally. OG was 1.071.
Does my stuck sparge and falling mash temp indicate any undesirable characteristics in the finished beer? I expect there to have been more fermentable sugars extracted than was intended, but since I mashed at about 158F for an hour before the trouble started, wouldn't those less fermentable sugars also be in solution? What sort of final beer can I expect?
https://www.homebrewtalk.com/f126/black-pearl-porter-ag-24243/
Mashed at the prescribed 158F, it dropped maybe to 155 by the end of the mash. I didn't do a mash out. Looking back, I should have. I probably will from now on. I tried to drain the mash at this point, only got about 2 gallons out before the mash stuck completely.
At this point the mash was probably at 150 so I added some near-boiling water, about a gallon. Finally got about 4 gallons out after about 40 minutes, during which time I had to clear a stuck sparge and settle it again twice. I didn't let the grain bed drain completely, would that cause any problem? The mash may have at some point dropped to or below 150 again, don't really know. I didn't want to keep opening the cooler.
I should just get a HLT.
Sparged normally, at about 168-170F. This did not get stuck, I assume because it was hotter. Collected the normal 6.75 Gallons I normally do, with wort to spare in the MLT.
Boiled normally. OG was 1.071.
Does my stuck sparge and falling mash temp indicate any undesirable characteristics in the finished beer? I expect there to have been more fermentable sugars extracted than was intended, but since I mashed at about 158F for an hour before the trouble started, wouldn't those less fermentable sugars also be in solution? What sort of final beer can I expect?
