BrewDey
Well-Known Member
I did an oatmeal stout on Saturday and I had a suspicion that the grain was too fine, but I proceeded as usual (mashed at 155). When I vorlaufed, I knew I had some problems, as it was having some major troubles flowing out (I use a 5 gal cooler and a false bottom). When i began sparging, it was hard to get more than a trickle. I didn't want to disrupt the grain, so I just added more water (a good 4 inches or so above the grainbed) thinking that the increased water pressure would push it through.
It took twice as long as usual (2 hrs.), but I was able to get my volume..and by that time, the worty was running out almost clear, so it seemed like I was getting the right extraction. When I went to boil though, I had a very limited amount of hot break, it seemed to foam up and subside very quickly. When I pitched, I didn't have the usual clumps of break falling out of suspension when the wort was cooled. My OG ended up being right on-this was good, but the lack of break gave me some cause for concern.
When I dumped the grain, I could see that the grain bed was significantly stratified (courser base malt at the bottom-finer specialty grains on top-pulverized flour on the very top). I'm not terribly worried, as it's bubbling away right now, and I hit the OG. But does anyone have any clue as to what may have been going on to decrease the break?
It took twice as long as usual (2 hrs.), but I was able to get my volume..and by that time, the worty was running out almost clear, so it seemed like I was getting the right extraction. When I went to boil though, I had a very limited amount of hot break, it seemed to foam up and subside very quickly. When I pitched, I didn't have the usual clumps of break falling out of suspension when the wort was cooled. My OG ended up being right on-this was good, but the lack of break gave me some cause for concern.
When I dumped the grain, I could see that the grain bed was significantly stratified (courser base malt at the bottom-finer specialty grains on top-pulverized flour on the very top). I'm not terribly worried, as it's bubbling away right now, and I hit the OG. But does anyone have any clue as to what may have been going on to decrease the break?