BigJoeBrews
Active Member
I just started to brew all-grain. I Have a 10 gallon mash tun (igloo) with a stainless braid and all stainless fittings. I use all food grade silicone hoses and stainless cam lock fittings. I also have a march pump for sparging. The only non stainless part (as part of the new all grain equipment) is an 18" piece of copper tubing that I use as my sparge arm, and this works very similar to the blichman auto sparge it just sits above the water and pushes the sparge water in a whirlpool fashion above the grain bed. I mashin very close to 152 and usually finish 150 or higher, the sparge with 170-177 degree water. I try to keep my flow to 10 mins/gallon, open top and about 2-3 inches water over grain bed.........
My question is, my AG batches are coming out a little reddish? I'd almost call it rose color. It didn't bother me in my IPAs and others, but now with my wit-its very apparent! I've searched around and the only thing I saw was some speak of caramelization of extracts... can this somehow happen if you don't use extract? I haven't had any problems like this before, and my boil kettle/process hasn't changed? Any ideas?
My question is, my AG batches are coming out a little reddish? I'd almost call it rose color. It didn't bother me in my IPAs and others, but now with my wit-its very apparent! I've searched around and the only thing I saw was some speak of caramelization of extracts... can this somehow happen if you don't use extract? I haven't had any problems like this before, and my boil kettle/process hasn't changed? Any ideas?