tiredofbuyingbeer
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I've noticed that the two all-grain recipes I've done are a bit cloudier than the partial mash and extract beers I've brewed. Not sure if there's a correlation or not, but if there is, any reason for that? I wonder if there's something in my AG process that's wrong.
I always use whirfloc in the last few minutes of a boil and biofine clear a few days before bottling. I usually primary for three weeks.
For the all grain beers, I mash at 148-152 for 45-90 minutes, depending on the recipe, and I sparge at 165-170. I squeeze the bag as much as possible, and my efficiency is usually pretty good.
The only adjunct I've used in the AG beers in question has been sugar in an English Bitter. No cereals or anything.
One thing that's incidentally changed along with going all-grain has been that I've been much better about not sucking up trub from the fermenter into the bottling bucket. I would think that would make my beer less cloudy, but it's the only other variable that has changed that I can think of.
Oh yeah, one more thing that could be it: in going all-grain, I've started doing a full boil. I wonder if I'm not chilling the wort fast enough? I have a wort chiller, and it's usually sub-100F in about 20 minutes.
I always use whirfloc in the last few minutes of a boil and biofine clear a few days before bottling. I usually primary for three weeks.
For the all grain beers, I mash at 148-152 for 45-90 minutes, depending on the recipe, and I sparge at 165-170. I squeeze the bag as much as possible, and my efficiency is usually pretty good.
The only adjunct I've used in the AG beers in question has been sugar in an English Bitter. No cereals or anything.
One thing that's incidentally changed along with going all-grain has been that I've been much better about not sucking up trub from the fermenter into the bottling bucket. I would think that would make my beer less cloudy, but it's the only other variable that has changed that I can think of.
Oh yeah, one more thing that could be it: in going all-grain, I've started doing a full boil. I wonder if I'm not chilling the wort fast enough? I have a wort chiller, and it's usually sub-100F in about 20 minutes.
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