I made my first all grain batch last Saturday 05/29. And now I have a few questions.
My efficiency ~55% came out much lower than expected, I believe it had to do with the poor crush the LHBS did, I didn't notice all of the intact barley kernels at the time.
Also I forgot to buffer the water with 5.2 until about half way through the mash. I know to treat at the beginning in the future. My question is do I add enough 5.2 for the entire 5 gallon batch to the strike water or just the amount for the water added at the time. Should I have treated the 2.5 gallons that I doughed in with, with the full dose of 5.2 or just enough for the 2.5 gallons.
Also upon tasting the pre-boil wort and post-boil hopped wort both had a grain flavor, it tasted like the malted barley (yes, I tried some). I was wondering is this flavor typical in all-grain, does it ferment out, is this the tannin leaching that everyone speaks about in hushed tones. It wasn't bitter, it was pleasant grain flavor with a slight earthiness, although the sugars could have been hiding any bitterness. If it sticks around through fermentation I don't think it will be bad batch of beer, I'm just wondering did I screw up somewhere?
Thanks
My efficiency ~55% came out much lower than expected, I believe it had to do with the poor crush the LHBS did, I didn't notice all of the intact barley kernels at the time.
Also I forgot to buffer the water with 5.2 until about half way through the mash. I know to treat at the beginning in the future. My question is do I add enough 5.2 for the entire 5 gallon batch to the strike water or just the amount for the water added at the time. Should I have treated the 2.5 gallons that I doughed in with, with the full dose of 5.2 or just enough for the 2.5 gallons.
Also upon tasting the pre-boil wort and post-boil hopped wort both had a grain flavor, it tasted like the malted barley (yes, I tried some). I was wondering is this flavor typical in all-grain, does it ferment out, is this the tannin leaching that everyone speaks about in hushed tones. It wasn't bitter, it was pleasant grain flavor with a slight earthiness, although the sugars could have been hiding any bitterness. If it sticks around through fermentation I don't think it will be bad batch of beer, I'm just wondering did I screw up somewhere?
Thanks