Griffsta
Well-Known Member
I thought I was prepared, yet, my first batch had some serious issues. Lets see what went wrong
I was brewing Bee Cove Haus Pale Ale (as many of you suggested). I tossed in an extra ½ lb of malt to cover any potential low efficiency problems (3 keggle, tiered, gravity, fly sparge system, direct fire all 3, Sabco false bottom). The first 35 minutes of the mash wet perfect. Infused at 166, dropped to ~156 and went to about 152 for 35 min. The MLT started crept near 150, so I fired it up to get it to 153.
After firing up, I got distracted, and at ~ 35 min in the boil, I accidently let it get up to 180 degrees (I was about 7 IPAs deep). I tried to hit it with about 2 gallons of cold water, but the temp just didnt want to come down for the last 15 minutes of the mash. It was at 175 to 178 for about 15 minutes. So now I have way more water in my mash than I had anticipated. I decided to bail out an begin to vorlauf.
I went through with the vorlouf and after about 2.5 gallons, it maybe got little less cloudy, though, not much. I proceeded without it getting as clear as I would have imagined. I ended up restraining my wort because about ¼ of the way through collecting, I all of the sudden got a bunch of grains in the boil kettle. Dont know how that happened, my FB fits perfectly.
Final runnings were at around 1.013.
The boil kettle started with about ~6.5 gallons, as suggested by beersmith. I ended up with only 4.2 gallons after my hour boil, yet, my gravity was only at about 1.040 to 1.045 (should have been around 1.056). I boiled off over 2 gallons??? WTF?!?!? So much went wrong, that when it comes out tasting like satans taint, I want to know which screw-ups gave it the taste that it has.
To summarize: Way to hot of a mash temp, Shortened mash time, had to add 2 gallons extra during mash, Vorlauf produced significantly cloudy runnings, Boiled off too much, still had a low gravity into fermentor.
Please tell me all that I did wrong, and if you have any suggestions for me to make this go smoother next time. I really need some help here...
I was brewing Bee Cove Haus Pale Ale (as many of you suggested). I tossed in an extra ½ lb of malt to cover any potential low efficiency problems (3 keggle, tiered, gravity, fly sparge system, direct fire all 3, Sabco false bottom). The first 35 minutes of the mash wet perfect. Infused at 166, dropped to ~156 and went to about 152 for 35 min. The MLT started crept near 150, so I fired it up to get it to 153.
After firing up, I got distracted, and at ~ 35 min in the boil, I accidently let it get up to 180 degrees (I was about 7 IPAs deep). I tried to hit it with about 2 gallons of cold water, but the temp just didnt want to come down for the last 15 minutes of the mash. It was at 175 to 178 for about 15 minutes. So now I have way more water in my mash than I had anticipated. I decided to bail out an begin to vorlauf.
I went through with the vorlouf and after about 2.5 gallons, it maybe got little less cloudy, though, not much. I proceeded without it getting as clear as I would have imagined. I ended up restraining my wort because about ¼ of the way through collecting, I all of the sudden got a bunch of grains in the boil kettle. Dont know how that happened, my FB fits perfectly.
Final runnings were at around 1.013.
The boil kettle started with about ~6.5 gallons, as suggested by beersmith. I ended up with only 4.2 gallons after my hour boil, yet, my gravity was only at about 1.040 to 1.045 (should have been around 1.056). I boiled off over 2 gallons??? WTF?!?!? So much went wrong, that when it comes out tasting like satans taint, I want to know which screw-ups gave it the taste that it has.
To summarize: Way to hot of a mash temp, Shortened mash time, had to add 2 gallons extra during mash, Vorlauf produced significantly cloudy runnings, Boiled off too much, still had a low gravity into fermentor.
Please tell me all that I did wrong, and if you have any suggestions for me to make this go smoother next time. I really need some help here...