BIAB: wort is all white after mash and stinks???

[fun4stuff]

1. Label your ingredients before putting away in storage.
2. Don't let kids mill your grain or do other critical brewing chores. Give them a root beer and let them watch and learn.
3. Have a few beers and laugh it off. Shiat happens.

yeah… i have learned this over the years, so you think I’d know better. I have had a few times (with brewing and other stuff) where ii put something in a bag and think to myself “oh yeah I’ll remember what’s in here” … few months or a year goes by and i have no idea what’s in the bag.

I’m not sure what happened here. I think i meant to put the rice in the rice bag but looks like i out the rice in the old hef bag and the crystal in the rice bag. Probably was rushing cleaning up between the mash and the boil.

RDWHAHB!

 

[fun4stuff]

Don't tell Bezos without receiving adequate compensation, but that name can stick.

What do you need flaked rice for? Brewing a light ale?
You can use regular rice from the supermarket, instead. Just simmer it in ample water for an hour (or 2) and that becomes part of your strike water for the mash.

Yes, you can have that beer ready by end of next week.

Hahaha. Yes, i have enough 2 row and crystal 10L for a light ale i like to make. Just need the flaked rice. Good tip- i think i do rememebr reading that one here back when i was brewing more often. I’ll cancel my Amazon order.

So if a recipe calls for 1 lb flaked rice is that 1 pound before simmering it in water and do i have to mill at all? Seems like i may have read a while back that i could omit the rice for BIAB or am i mis-remembering?

 

[FloppyKnockers]

Not as much of a screw up rather than just plain misfortune, but one time I pulled a half keg out of the kegerator and set it aside. Apparently the liquid out pop-up wasn't up to its job. It slowly leaked all night and into the next afternoon. Was there a puddle? Oh, no, that would make it easy to spot. Instead it filled all the grout lines throughout the kitchen, breakfast nook, dining room, and entry way. 2.5 gallons can go a long way.

What does this have to do with your situation? Absolutely nothing. Just thought I would share one of my blunders to help mend the wounds of yours.

 

[fun4stuff]

Not as much of a screw up rather than just plain misfortune, but one time I pulled a half keg out of the kegerator and set it aside. Apparently the liquid out pop-up wasn't up to its job. It slowly leaked all night and into the next afternoon. Was there a puddle? Oh, no, that would make it easy to spot. Instead it filled all the grout lines throughout the kitchen, breakfast nook, dining room, and entry way. 2.5 gallons can go a long way.

What does this have to do with your situation? Absolutely nothing. Just thought I would share one of my blunders to help mend the wounds of yours.

Haha. Oh man, that had to have sucked so bad cleaning up. Thanks for that. Man… actually, i too have had a poppet stick and leak all over. It was in my standup fridge kegerator. I forget why i took the QD out line off… maybe to hook another keg up? Mine leaked out of the Fridge a little, but fortunately we noticed it before it was a bigger mess.

 

[fun4stuff]

Don't tell Bezos without receiving adequate compensation, but that name can stick.

What do you need flaked rice for? Brewing a light ale?
You can use regular rice from the supermarket, instead. Just simmer it in ample water for an hour (or 2) and that becomes part of your strike water for the mash.

Yes, you can have that beer ready by end of next week.

Oh and one the last “new” methods i had started doing (the last time I was brewing) was transferring the beer (closed loop) to the keg when I’m 4 points from FG and having it self carbonate with a spunding valve. It usually only took 1-2 days for it to get to the point where i transferred to the keg and then another day or two in the keg to self carbonate. I had really liked this technique- big time saver and hopefully cuts down on oxidation. I think i read about it on here or Reddit. This is probably old news by this point. I tend to get re-interested in brewing every 6-12 months or so.

 

[IslandLizard]

So if a recipe calls for 1 lb flaked rice is that 1 pound before simmering it in water

Yes, replace dry for dry.
IOW, replace a pound of dry flaked rice with a pound of regular or instant rice, dry.

do i have to mill at all

No-no. Do NOT mill rice!
Rice kernels are crazy hard and can ruin your mill, and worse.

Use common (unflavored) white rice, short grain or long grain, whatever you have or can get (supermarket, Walmart). You can even use quick or instant rice, they'll cook faster, but cost more.
Note: Do NOT use flavored rice, such as Jasmine or Basmati rice.

Just for reference, a pound of rice is a little more than 2 cups. Say, 2 "somewhat heaped" cups.

Combine with 4-6 times the volume of water. That is 2-3 quarts of water per 2 cups of rice!
The volume of water is not that critical as long as you have ample water. Bring to a boil and turn down to let it slowly simmer for an hour or longer. Check a few times along the way, give it a stir. Add more water if it gets too thick.* You don't want to scorch it.

After an hour (or more) slow cooking it should be a medium thin slurry of white fluffy rice bits. There should not be any hard bits left.
This thin "rice pudding" will be part of your strike water for the mash.

* I recommend cooking the rice in a pot on your stove or induction plate, not on your (large) brew burner.

 

[fun4stuff]

Yes, replace dry for dry.
IOW, replace a pound of dry flaked rice with a pound of regular or instant rice, dry.


No-no. Do NOT mill rice!
Rice kernels are crazy hard and can ruin your mill, and worse.

Use common (unflavored) white rice, short grain or long grain, whatever you have or can get (supermarket, Walmart). You can even use quick or instant rice, they'll cook faster, but cost more.
Note: Do NOT use flavored rice, such as Jasmine or Basmati rice.

Just for reference, a pound of rice is a little more than 2 cups. Say, 2 "somewhat heaped" cups.

Combine with 4-6 times the volume of water. That is 2-3 quarts of water per 2 cups of rice!
The volume of water is not that critical as long as you have ample water. Bring to a boil and turn down to let it slowly simmer for an hour or longer. Check a few times along the way, give it a stir. Add more water if it gets too thick.* You don't want to scorch it.

After an hour (or more) slow cooking it should be a medium thin slurry of white fluffy rice bits. There should not be any hard bits left.
This thin "rice pudding" will be part of your strike water for the mash.

* I recommend cooking the rice in a pot on your stove or induction plate, not on your (large) brew burner.

awesome, thanks!

 

[Miraculix]

omg. It’s rice. I just went to check what i thought was my flaked rice bag (one other thing i had bulk of) and found my crystal 10 in the bag labeled flaked rice. Man i really screwed up my labeling.

Im an idiot. Didn’t look at the bags that closely and threw everything in the wrong bags.

Man, this is thread is fun! It has it all, a mysterie, drama, comedy, a (kind of) happy ending. Brilliant!

 

[hottpeper13]

Whole rice needs to be cereal mashed for the most efficient use. Kunse has a process that I use,since I bought a 25 lb bag of basmati rice and found out I like jasmine. I soak it overnite in the same amount of water you would use if you were cooking it to eat. I then heat it to 189* and let it rest 20 min. It will look like its ready to eat and be very sticky.Add cold brewing liquor to get to 155-160 and add 10% pils malt. You want it to be 150-154*,rest 30 min. it should be very loose and the grains will be just tiny bits,and the liquid clear (no starch).
At this point I mash in the main mash at 143* and bring the rice to a boil for 20-30 min, add to main mash to step to 160*and rest 30 min,and you know the rest. I do both BIAB and MIAB. I'm fermenting with 833 a beer made with 5 lbs rice and 8.25 lbs barley and didn't need any rice hulls.

 

[IslandLizard]

Whole rice needs to be cereal mashed for the most efficient use.

I have the understanding that rice doesn't need to be cereal mashed per se. Boiling it for an hour will gelatinize it just as well, which is what we're after. But yeah, you could cereal mash them, as long as the kernels are fully hydrated, which takes time.

I do the same with corn as I do for rice, boil it, whether it be flaked, grits, or groats, but never used whole kernels.

 

[hottpeper13]

When doing it my way you can lower the heat and put the cover on and only stir every 10 min or so.

 

[marc1]

Whole rice needs to be cereal mashed for the most efficient use. Kunse has a process that I use,since I bought a 25 lb bag of basmati rice and found out I like jasmine. I soak it overnite in the same amount of water you would use if you were cooking it to eat. I then heat it to 189* and let it rest 20 min. It will look like its ready to eat and be very sticky.Add cold brewing liquor to get to 155-160 and add 10% pils malt. You want it to be 150-154*,rest 30 min. it should be very loose and the grains will be just tiny bits,and the liquid clear (no starch).
At this point I mash in the main mash at 143* and bring the rice to a boil for 20-30 min, add to main mash to step to 160*and rest 30 min,and you know the rest. I do both BIAB and MIAB. I'm fermenting with 833 a beer made with 5 lbs rice and 8.25 lbs barley and didn't need any rice hulls.

What's the purpose of bringing it to a boil after the cereal mash and before the main mash?

 

[hottpeper13]

I use it like a decoction mash and it smells real good.