First, the details -
Using Brewer's Friend, 2.5 gallons to fermenter SMaSH. Grain is 5 lb. Maris Otter crushed at LHBS.
BIAB, so no sparge. Hour mash ~152 (or as close as I could keep it)
Hit pre boil expected 1.038 and expected volume after draining / small squeeze.
1 hour boil resulted in 1.037 OG after cooling.
The rest of the story -
This is my second brew this time around. First one was an identical recipe except I used Golden Promise as the malt. It came out perfect, and I hit expected numbers at every step.
In that first brew, I did two things different as far as the process goes. First, I had a heck of a time (hours) getting the wort cooled, which I fixed this time. Second, I reconfigured my equipment profile to have a gallon of loss from kettle to fermenter so I didn't have to worry about tilting and pouring and the mess that my clumsy butt made last time.
In doing all this, I thought there was a happy byproduct of it that when I fixed my cooling, there was a lot of "stuff" that fell out of the wort and didn't get into my fermenter because it all went down into the loss at the bottom of the kettle.
On to the stupid questions -
- What is this "stuff" that dropped out when I cooled it?
- Is this something I need to have in my fermenter?
- If so, how to I get it there without dumping the whole kettle? Just stir the crap out of it while it's transferring?
Thanks in advance.
Using Brewer's Friend, 2.5 gallons to fermenter SMaSH. Grain is 5 lb. Maris Otter crushed at LHBS.
BIAB, so no sparge. Hour mash ~152 (or as close as I could keep it)
Hit pre boil expected 1.038 and expected volume after draining / small squeeze.
1 hour boil resulted in 1.037 OG after cooling.
The rest of the story -
This is my second brew this time around. First one was an identical recipe except I used Golden Promise as the malt. It came out perfect, and I hit expected numbers at every step.
In that first brew, I did two things different as far as the process goes. First, I had a heck of a time (hours) getting the wort cooled, which I fixed this time. Second, I reconfigured my equipment profile to have a gallon of loss from kettle to fermenter so I didn't have to worry about tilting and pouring and the mess that my clumsy butt made last time.
In doing all this, I thought there was a happy byproduct of it that when I fixed my cooling, there was a lot of "stuff" that fell out of the wort and didn't get into my fermenter because it all went down into the loss at the bottom of the kettle.
On to the stupid questions -
- What is this "stuff" that dropped out when I cooled it?
- Is this something I need to have in my fermenter?
- If so, how to I get it there without dumping the whole kettle? Just stir the crap out of it while it's transferring?
Thanks in advance.