Agtronic
Well-Known Member
Hey guys,
Now, something I learned after reading on here for the last two years is NOT to panic or jump to any conclusions.
So I'm patiently waiting for the beer to finish and will give it some time in bottle before making and conclusions.
However, I'm still curious if this is normal.
I have only done ONE partial mash prior to this, and about 4-5 batches of beer so far.
Question: What I'm curious about, is that all my previous beers have always been clear during or after the boil. Normally, during the boil I'll see all the proteins (or whatever) clumping up into little bits and start floating around in the clear wort. Then, when I chill it, that all drops to the bottom (as cold break right?) and what is left in the boiling pot is clear wort with trub at the bottom. This has been true of all previous beers I have made, even an oatmeal stout partial mash I did that came out amazing.
Yesterday, I did an IPA partial mash using the following recipe: http://hopville.com/recipe/1203782/american-ipa-recipes/bonaventure-ipa
This wort was milky-cloudy throughout the whole process. Never did I see any of those bits clumping up. Even in the fermeter it looks like brown milk.
Here are some pics. What do you think? (Last two pics are from my Pale Ale and represent how all my other worts have looked.)
Bonaventure IPA:
St. Henri pale ale:
Only difference I can think of is that I have switched to Briess LME instead of Black Rock LME. It almost looks like I never got any kind of hot break. Is this possible?
Thanks for taking the time to check the thread!
Now, something I learned after reading on here for the last two years is NOT to panic or jump to any conclusions.
So I'm patiently waiting for the beer to finish and will give it some time in bottle before making and conclusions.
However, I'm still curious if this is normal.
I have only done ONE partial mash prior to this, and about 4-5 batches of beer so far.
Question: What I'm curious about, is that all my previous beers have always been clear during or after the boil. Normally, during the boil I'll see all the proteins (or whatever) clumping up into little bits and start floating around in the clear wort. Then, when I chill it, that all drops to the bottom (as cold break right?) and what is left in the boiling pot is clear wort with trub at the bottom. This has been true of all previous beers I have made, even an oatmeal stout partial mash I did that came out amazing.
Yesterday, I did an IPA partial mash using the following recipe: http://hopville.com/recipe/1203782/american-ipa-recipes/bonaventure-ipa
This wort was milky-cloudy throughout the whole process. Never did I see any of those bits clumping up. Even in the fermeter it looks like brown milk.
Here are some pics. What do you think? (Last two pics are from my Pale Ale and represent how all my other worts have looked.)
Bonaventure IPA:
St. Henri pale ale:
Only difference I can think of is that I have switched to Briess LME instead of Black Rock LME. It almost looks like I never got any kind of hot break. Is this possible?
Thanks for taking the time to check the thread!