eigua
Well-Known Member
Newbie alert! Never done all-grain before and barely have done any extract brewing (twice 5+ years ago). I generally have a decent grasp on the basic processes from reading a lot and watching vids.
I'm having issues with massive sediment from the mash pre-boil. Every time I look up sediment, I read about post-boil break and post-fermentation yeast trub. But I'm having problems with fine grain particles pre-boil. I've done my first 2 all-grain batches in the past week and both times I've gotten this or worse:
This pic is after 12+ hours settling in the refrigerator AND includes several cups of added water to top it off. This was probably > 65% sediment before topping off with water.
This sediment is very fine and seems impossible to filter out. I've tried paper towels, napkins, coffee filters, and a fine mesh metal strainer. The sediment just clings to the water and nothing comes through even after hours of waiting. It's definitely got a lot of sugar mixed in with it though because it's pretty sweet (and slightly bitter even though there are no hops yet). The 2nd batch, I tried to make a makeshift mash tun from an old Pur water dispenser (the kind that has the spout), but the grain also clogged completely on the particulate matter after about 2 cups of clear wort came out.
My mash temps were under control: 148-150 the first time and 150-155 the 2nd (was trying for higher temps on purpose the 2nd time.)
I thought the first time the sediment was the result of my grain being several years old from a kit that was sitting around, but the 2nd run was fresh grain bought from my lhbs a few days ago.
Is this level of fine particulate material a common occurrence in all-grain brewing? How does one deal with it (without having pro equipment)?
I'm having issues with massive sediment from the mash pre-boil. Every time I look up sediment, I read about post-boil break and post-fermentation yeast trub. But I'm having problems with fine grain particles pre-boil. I've done my first 2 all-grain batches in the past week and both times I've gotten this or worse:
This pic is after 12+ hours settling in the refrigerator AND includes several cups of added water to top it off. This was probably > 65% sediment before topping off with water.
This sediment is very fine and seems impossible to filter out. I've tried paper towels, napkins, coffee filters, and a fine mesh metal strainer. The sediment just clings to the water and nothing comes through even after hours of waiting. It's definitely got a lot of sugar mixed in with it though because it's pretty sweet (and slightly bitter even though there are no hops yet). The 2nd batch, I tried to make a makeshift mash tun from an old Pur water dispenser (the kind that has the spout), but the grain also clogged completely on the particulate matter after about 2 cups of clear wort came out.
My mash temps were under control: 148-150 the first time and 150-155 the 2nd (was trying for higher temps on purpose the 2nd time.)
I thought the first time the sediment was the result of my grain being several years old from a kit that was sitting around, but the 2nd run was fresh grain bought from my lhbs a few days ago.
Is this level of fine particulate material a common occurrence in all-grain brewing? How does one deal with it (without having pro equipment)?