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Old 07-24-2013, 03:16 PM   #1
bennie1986
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Default Grain making it to the boil

How much grain is unacceptable in the boil kettle. I noticed that my last few brews have had bits of grain that have escaped the mash tun even after a half gallon vorlof. Should I be worried, is there anything I can do to stops this? I would say it about half a cup worth more or less.


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Old 07-24-2013, 04:18 PM   #2
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I'm no expert, but I don't think that much grain in the fermenter is going to make that much difference.

I don't know what kind of fermentation vessel you use, but I line my bucket with a 24 x 24 nylon mesh bag prior to pouring in the wort. Then I just lift the bag out and remove any of the grain or hop material along with it.

Not sure how well this would work if your fermentation vessel is a carboy.


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Old 07-24-2013, 05:52 PM   #3
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Quote:
Originally Posted by Mozart
I'm no expert, but I don't think that much grain in the fermenter is going to make that much difference.

I don't know what kind of fermentation vessel you use, but I line my bucket with a 24 x 24 nylon mesh bag prior to pouring in the wort. Then I just lift the bag out and remove any of the grain or hop material along with it.

Not sure how well this would work if your fermentation vessel is a carboy.
Ya it's a Carboy but I'm Mostly worried about off flavors from boiling grains.
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Old 07-24-2013, 05:55 PM   #4
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You will get some astringency from tannin extraction. How much is really hard to say. I once spilled some grain into the kettle (manifold came uncoupled inside the tun) and the beer tasted fine. It was a strong bitter stout so I may not have noticed the astringency. It might be noticeable in a lighter less flavorful beer.
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Old 07-24-2013, 05:58 PM   #5
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Originally Posted by LovesIPA View Post
You will get some astringency from tannin extraction. How much is really hard to say. I once spilled some grain into the kettle (manifold came uncoupled inside the tun) and the beer tasted fine. It was a strong bitter stout so I may not have noticed the astringency. It might be noticeable in a lighter less flavorful beer.
I am almost certain that tannin extraction is more a result of pH rather than temperature. Otherwise decoctions would mess up beers bad! Did a quick search here and it was the general consensus.
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Old 07-24-2013, 06:00 PM   #6
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have you considered filtering/straining your wort on the way to the kettle? you can use a funnel with a filter, put a hop bag over the end of the hose going into the kettle, etc.
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Old 07-24-2013, 06:01 PM   #7
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Originally Posted by funnycreature View Post
I am almost certain that tannin extraction is more a result of pH rather than temperature. Otherwise decoctions would mess up beers bad! Did a quick search here and it was the general consensus.
I did some googling and it appears you're right.

So yeah... I guess the answer is don't worry about getting grain in the boil as long as your pH isn't too high.
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Old 07-24-2013, 06:03 PM   #8
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I'm not sure much tannin is actually extracted by boiling.

I recently made BrewKaiser's Dusseldorfer Alt recipe from the recipe section. It calls for a a decoction mash where you pull a significant portion of the mash after the protein rest and boil it in a separate pot for about 20 minutes while the rest of the grain continues to mash. I didn't notice any astringency at all.

Now perhaps the pH of boiling mash is different than that of boiling wort but I think more than high temps are need for tannin extraction.

Edited to add:
I see I'm too late! It's already been covered above.
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Old 07-24-2013, 06:52 PM   #9
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Quote:
Originally Posted by sweetcell
have you considered filtering/straining your wort on the way to the kettle? you can use a funnel with a filter, put a hop bag over the end of the hose going into the kettle, etc.
I thought about it but was worried i would cause hot wort aeration issues.
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Old 07-24-2013, 07:17 PM   #10
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I get small bits here and there, its not going to hurt anything.
There is a guy in our home brew club who puts his specialty grains in the boil kettle and then strains it going into his fermentor. He makes good beer.


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