So today I was doing a partial mash batch with a target OG of 1.096. Since I only have a 5 gallon brew kettle, I only boil around 3 gal for a 5 gal batch. Because of this, when I added all the malt extract ( which was a lot) towards the end of the boil, it took a LONG time to fully dissolve.
After the boil was done, I started cooling before transferring to the fermenter and topping off to 5 gal. Now here is my newbie question:
While cooling, I was stirring it to make it cool quicker and more evenly. When it was down around 75F, I noticed it became VERY cloudy. My first instinct, knowing how much sugar there was (enough for 1.096 in 5 gal, or about 1.156 in 3 gal) and how much it had cooled already, I thought the sugar was precipitating and immediately mixed it into the fermenter to make the 5 gal. afterwards, i figured I could have just been stirring up trub material from the bottom of the kettle. what do you guys think?
edit: I did use Irish moss and cooled as quick as I could using ice water around my kettle, so I suppose it could be cold break. again, not sure though
After the boil was done, I started cooling before transferring to the fermenter and topping off to 5 gal. Now here is my newbie question:
While cooling, I was stirring it to make it cool quicker and more evenly. When it was down around 75F, I noticed it became VERY cloudy. My first instinct, knowing how much sugar there was (enough for 1.096 in 5 gal, or about 1.156 in 3 gal) and how much it had cooled already, I thought the sugar was precipitating and immediately mixed it into the fermenter to make the 5 gal. afterwards, i figured I could have just been stirring up trub material from the bottom of the kettle. what do you guys think?
edit: I did use Irish moss and cooled as quick as I could using ice water around my kettle, so I suppose it could be cold break. again, not sure though