Okay, second brew here. The first was a porter and it just looked like coffee. This is a partial mash rye saison. The pic below is about 90 minutes after putting it in the primary.
Question: it looks like it is separating into three layers. Something at the bottom, a middle dark layer and a top light layer. Is that normal?
Specifics:
5 lbs DME
4 lbs Wheat
1 lb Flaked Rye
1 oz French Aramis @ 30
Wyeast 3711 (2 slap packs) - pitched at 72 degrees
Mash: BIAB (1.75 to 2 gallons)
Strike: 164
Mash in: 153 (or is that dough in?)
Mashed for 45 minutes. Followed the partial mash stickied thread here. Did a dunk sparge in 165 degree water for 10 minutes (1.5 gallons).
Boil (60 minutes): DME in right before boil. It really clumped up but I kept on stirring and the clumps went away.
When transferring it to the primary it went through a screen on the funnel. The OG was a crazy 1.090 but I think that was because I was pulling from the thicker layer at the bottom with my thief.
Question: it looks like it is separating into three layers. Something at the bottom, a middle dark layer and a top light layer. Is that normal?
Specifics:
5 lbs DME
4 lbs Wheat
1 lb Flaked Rye
1 oz French Aramis @ 30
Wyeast 3711 (2 slap packs) - pitched at 72 degrees
Mash: BIAB (1.75 to 2 gallons)
Strike: 164
Mash in: 153 (or is that dough in?)
Mashed for 45 minutes. Followed the partial mash stickied thread here. Did a dunk sparge in 165 degree water for 10 minutes (1.5 gallons).
Boil (60 minutes): DME in right before boil. It really clumped up but I kept on stirring and the clumps went away.
When transferring it to the primary it went through a screen on the funnel. The OG was a crazy 1.090 but I think that was because I was pulling from the thicker layer at the bottom with my thief.