stevedasleeve
Well-Known Member
I had an odd brewday today, probably nothing but I thought I'd check here to see if anyone has had similar experience...
I brewed a rye apa using grains I have brewed with before: honey malt, victory, munich, 2 row and rye. This time however my wort had a bit of a "skin" on it as it boiled, the wort looked much more like egg drop soup than I have seen before, and there was a slight slime on my spoon when I took it out after I stirred at one point!
When I took the grains out to be composted the spent grain smelled slightly off. I can't explain it very well, but there was a hint of cheese maybe and it was not so sweet & grainy smelling as I am used to. Nothing terrible mind you, but not something I'd experienced before.
Things I did different from normal just in case they might have made a difference:
- I brewed the day before so my igloo cooler mash tun was sill a bit wet when I put in the new grains, though I had cleaned it out fine the night before with a little pbw and rinsed well.
- I milled into the same bag which held the previous days grain - I usually mill the night before into a bucket with a kitchen garbage bag as liner and empty it out in the morning, speeds things up quite a bit for me.
So could it just be brewing with rye ( I used a different maltster for this rye than the last time I think?) Or nothing to worry about? One other oddity was that the preboil gravity was off by 6 points, should have been 1.057 but was 1.051 - I adjusted the recipe to take this into consideration after I took the reading - but really I am never off by this much.
Any thoughts appreciated!
Steve da sleeve
I brewed a rye apa using grains I have brewed with before: honey malt, victory, munich, 2 row and rye. This time however my wort had a bit of a "skin" on it as it boiled, the wort looked much more like egg drop soup than I have seen before, and there was a slight slime on my spoon when I took it out after I stirred at one point!
When I took the grains out to be composted the spent grain smelled slightly off. I can't explain it very well, but there was a hint of cheese maybe and it was not so sweet & grainy smelling as I am used to. Nothing terrible mind you, but not something I'd experienced before.
Things I did different from normal just in case they might have made a difference:
- I brewed the day before so my igloo cooler mash tun was sill a bit wet when I put in the new grains, though I had cleaned it out fine the night before with a little pbw and rinsed well.
- I milled into the same bag which held the previous days grain - I usually mill the night before into a bucket with a kitchen garbage bag as liner and empty it out in the morning, speeds things up quite a bit for me.
So could it just be brewing with rye ( I used a different maltster for this rye than the last time I think?) Or nothing to worry about? One other oddity was that the preboil gravity was off by 6 points, should have been 1.057 but was 1.051 - I adjusted the recipe to take this into consideration after I took the reading - but really I am never off by this much.
Any thoughts appreciated!
Steve da sleeve