So, first of all, I'd like to say that I tried searching the forum for a similar problem, but couldn't find anything related close enough to my situation.
I tried to make a Chimay clone partial mash for my second batch. I don't have a lauter tun and just tried to keep the pot temp stabilized long enough to steep the specialty grains. Well, that didn't work.
I ended up steeping for 30 min at around 160 F. I realize this isn't too high, but it is higher than recommended. My OG was also really high, 1.090. After a few weeks in the carboy it has dropped to 1.031. But when I chilled and tasted a little from a hydrometer reading, it had a lot of grain-of-sand-sized particles floating in it. I'm pretty sure it's not yeast, and my guess is they are proteins that were formed during the mash?
Should I just wait it out? It doesn't effect taste, aside from the fact that there is a very full mouth-feel (which I enjoy).
I tried to make a Chimay clone partial mash for my second batch. I don't have a lauter tun and just tried to keep the pot temp stabilized long enough to steep the specialty grains. Well, that didn't work.
I ended up steeping for 30 min at around 160 F. I realize this isn't too high, but it is higher than recommended. My OG was also really high, 1.090. After a few weeks in the carboy it has dropped to 1.031. But when I chilled and tasted a little from a hydrometer reading, it had a lot of grain-of-sand-sized particles floating in it. I'm pretty sure it's not yeast, and my guess is they are proteins that were formed during the mash?
Should I just wait it out? It doesn't effect taste, aside from the fact that there is a very full mouth-feel (which I enjoy).