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Old 09-19-2009, 11:36 PM   #1
cassj
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Jan 2009
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http://www.flickr.com/photos/theloca...ry/3931572175/

http://www.flickr.com/photos/theloca...ry/3931574777/

Ignore the helicopter leaves please

So I apologize about the picture quality. It was hard to get close enough to see the muddy substance and keep it in focus. I did the best I could without a decent camera.

So those are pictures of what we saw when we opened the Mash-tun after sparging this past brew day. I have never seen it before and I can't seem to find anything online that is really conclusive. It was only on the top layer of the grain bed and was the consistency of mud or caulk. There was about half an inch of it.

Grain Bill:
10.5 lbs US 2-Row
.25 lbs Cara Malt 20L
.25 lbs Crystal 40
.25 lbs Victory
.25 lbs Munich

Can anyone tell me what this might be? Is it anything I should worry about? Is it something I can prevent? If so, what caused it?

The wort looked fine and this morning it was bubbling happily so fermentation wasn't affected. I am at a loss and I need your help!

Thank you everyone.


 
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Old 09-19-2009, 11:47 PM   #2
k1v1116
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Mar 2008
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Its hard to tell from the pics but it looks like protein, sometimes you get it during vorlauf sometimes not I dont really know what causes it could be temp, grain type, amount of recirculation...

 
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Old 09-19-2009, 11:47 PM   #3
lamarguy
 
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Quote:
Originally Posted by cassj View Post
Grain Bill:
10.5 lbs Cara Malt 20L
.25 lbs Crystal 40
.25 lbs Victory
.25 lbs Munich
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Old 09-19-2009, 11:52 PM   #4
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Quote:
Originally Posted by lamarguy View Post
I agree. WTF?!
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Old 09-19-2009, 11:54 PM   #5
The Pol
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Is that quantity of 20L a typo?

Palmer....
Caramel Malts have undergone a special heat "stewing" process after the malting which crystallizes the sugars. These sugars are caramelized into longer chains that are not converted into simple sugars by the enzymes during the mash. This results in a more malty, caramel sweet, fuller tasting beer. These malts are used for almost all ale and higher gravity lager styles. Various crystal malts are often added in half pound amounts to a total of 5-25% of the grain bill for a 5 gallon batch.

These long sugars, also dont ferment out well. This beer will probably have a very high FG. According to your post, 96% of your grist was caramel malt...


 
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Old 09-19-2009, 11:58 PM   #6
HotbreakHotel
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It's just the grain dust you're filtering out of your wort and maybe some proteins and whatnot. No need to prevent it, it's perfectly normal.

 
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Old 09-20-2009, 12:41 AM   #7
mithion
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It's not true homebrew... I don't see any dead flies floating in it ...

Just kidding... Brew hard!!!
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Old 09-20-2009, 12:49 AM   #8
The Pol
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No one else sees an issue with the grain bill composition?

What style was this supposed to be?

 
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Old 09-20-2009, 12:51 AM   #9
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Quote:
Originally Posted by The Pol View Post
No one else sees an issue with the grain bill composition?

What style was this supposed to be?
lamarguy and I picked up on it. I have no idea what this is supposed to be. this has GOT to be a typo
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Old 09-20-2009, 12:53 AM   #10
mithion
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Quote:
Originally Posted by The Pol View Post
No one else sees an issue with the grain bill composition?

What style was this supposed to be?
If the recipe is trully as the OP put it, it's not a proper beer recipe. Crystal malt has low diastatic power so it full of unfermentable dextrins to add body. If anything, this beer should have a very high FG and will taste very sugary.
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