I brewed up a saison a couple weeks ago that had a large portion of wheat malt. I'm a Brew-In-A-Bag and No-Chill brewer with a homemade "Hop Taco" in the bottom of the kettle. As I was transferring to the no-chill cube my filter got really clogged and I had to dump the rest through a funnel. Upon further investigation it looked like the mesh was covered in break material.
Now, I've done at least 10 BIAB/NC brews, including a wit with 50% flaked wheat, and I've never had a clog this bad. The only thing these beers have in common is that none of them contain wheat malt.
So I'm wondering, 1.) does wheat malt produce more break material,
and 2.) has anyone come up with a good way of filtering out excessive break material, or alternately, should I use a more open mesh and just let it through?
Thank you in advance!
Primary: Belgian Golden Strong; Quad
Kegged: Bohemian Pilsner; Vienna lager; Schwarzbier; Citra/Calipso IPL; Cream Ale; Cherry Cider; Dry Stout
Bottled: Saison; Norwegian Farmhouse Ale; Grodziskie; Mosaic Session Brett; Saison Americain; Session Saison