BillyBoBum
Member
I have never done all grain brewing by myself, but me and my brother were attempting to make a gluten free beer for my celiac father. Long story short, my dad is bottling the beer, and sends me a picture of the finished product coming out of the carboy. The finished product is so opaque, it looks like a mixture of milk and apple cider. You can see about a half centimeter into the beer.
Here is where the issue probably comes in. We had to malt our own grains, so I'm guessing, or assuming, that tons of proteins were in suspension. Anyone know how to help avoid this in the future? We malted Amaranth and Buckwheat, and used some canned malted sorghum in the recipe. I know that most malts come 'fully modified' and I doubt we accomplished that with these grains. Would a protein rest solve this entirely in the future (and are the right enzymes for that present in these grains)? Or will we always get a super cloudy beer?
On the plus side... when they were bottling it, my dad said it tasted great! I have yet to make a full grain recipe by myself, so I'm sure I'd eventually figure out how to avoid this issue.
Here is where the issue probably comes in. We had to malt our own grains, so I'm guessing, or assuming, that tons of proteins were in suspension. Anyone know how to help avoid this in the future? We malted Amaranth and Buckwheat, and used some canned malted sorghum in the recipe. I know that most malts come 'fully modified' and I doubt we accomplished that with these grains. Would a protein rest solve this entirely in the future (and are the right enzymes for that present in these grains)? Or will we always get a super cloudy beer?
On the plus side... when they were bottling it, my dad said it tasted great! I have yet to make a full grain recipe by myself, so I'm sure I'd eventually figure out how to avoid this issue.