Recent content by malhal

If it’s brown or black scummy blobs and tastes of tannins I’d scoop those blobs. If it’s white and creamy foam and tastes nice I’d leave that. Brown vs white seems to depend on mash technique and calcium ppm. Sadly the non-scoopers never state the colour or taste of their hot break.

Maybe that's because Mosaic gives a bigger pH bump which takes the WP over 5 and causes the proteins to coagulate?

Taste it then decide! The creamy white foam tastes nice so I would leave that but the brown/grey blobs are nasty tannins so i would skim them then next time recirc longer to try to trap it in the grain bed or check mash ph and calcium level.

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In New Brewing Lager Beer Noonan says “below pH 5.0, the protein does not coagulate.” so maybe that the trick with barley malt is to lower pH below 5 before whirlpool temp/hops. And then maybe wheat malt proteins don't coagulate no matter the pH?

Since some brewers can achieve stable haze without wheat malt there must be something about their process that when not done by other brewers the wheat malt makes up for. Someone earlier mentioned calcium levels, I noticed with high calcium mash the wort is crystal clear and a load of proteins...

I think Lager Malt previously Europils (Crisp Malting) could be subbed for: Rahr Premium Pilsner (Rahr Malting Co) North Star Pils™ (Rahr Malting Co) Rahr Standard 2-Row (Rahr Malting Co)

Would a very light base malt with a touch of very dark caramalt give a more striking orange colour than say pale malt with a regular amount of light caramalt?

Saw it mentioned on Facebook.

The Fantasia hop blend uses caramel as flavour descriptor https://www.homebrewtalk.com/threads/fantasia-hops-anyone.565460/

Ran an experiment to compare the effect different levels of mash Ca, 6ppm, 49ppm and 367ppm has on post boil wort taste and appearance. Tap water (from water report): Ca Mg Na Cl SO HCO 6 1 4 4 8 20 250g Crisp Clear Choice Pale Malt 750ml mash water 2L sparge water 40min mash, sparged...

Caught red-handed! 😉 Here is a screen cap of Nate pouring bags of flaked wheat (Canada malting premier adjunct grains) flaked wheat and Briess wheat malt into a grain hopper at Treehouse. Via youtube

If all the calcium salts go in the mash water (eg 200ppm) then you get a better mash and require less acid. If you were to split the calcium between the mash and sparge water you’d need acid in the mash, have a lower quality mash (less proteins and oxalates precipitated) and some calcium would...

Looks to me like calcium was too low in the mash. Tasting the cloudy wort and if rough and bitter would have confirmed,

Yeast can act like fining agent and pull the hop oils down if not removed before dry hopping. Are you cold crashing and removing yeast before dry hop?