I think something went wrong

[Lepetitnormand]

mini mash :

1lbs 6 row and 1 lbs flaked maize ( the LHBS guy crushed it all together ) in 1.5 gallon at 150 F for 30 min.

2 lbs of briess DME pilsner and tablet of wirfloc at 15 min.

After cooling in the sink the entire kettle looked and behaved liked a viscous soup cold soup.

At this point I just added it to the fomenting vessel and top it off to 2.5 gallon.

Any idea what I did wrong to get the bellow result ?

I'll drink ( or pour) whatever I will get but I really appreciate a good crisp cream ale and looking at recipe I will have to get the mini mash process correctly done at one point or another ..

On a plus note the irish red ale I brewed a few hours earlier went just fine ( well so far)

PS one day I'll get the picture taken properly and avoid to you all any neck pain issue ... one day

 

[Qhrumphf]

Is that straight out of the kettle? Looks like it's probably protein break material (6 row has a very high protein content IIRC). Should pack down nice and tight over the course of fermentation and flocculation, so I wouldn't worry about it.

 

[ChefRex]

Looks good, let it do it's thing

 

[signpost]

Did you dump all of the 6-row and flaked maize into the fermenter?

 

[Lepetitnormand]

Looks good, let it do it's thing

I don't know if it looks good or not but once it was all chilled I had to keep going, and get it in the fermenter .. apparently time cure most of the issue when it comes to beer even hang over ...

Did you dump all of the 6-row and flaked maize into the fermenter?

No I mashed in a 5 gallon paint strainer and removed it all ( well I though so) after mashing

 

[signpost]

It's probably just proteins from the hot/cold break as well as bits of grain that slipped through your paint strainer.

Don't worry about it.

But for future mini-mashes, there is probably no reason to use 6-row. It gets used by big commercial breweries in beers that contain a lot of adjuncts, because it has a lot of diastatic power to convert the carbohydrates in those adjuncts into sugars. With the small amount you used in this mini-mash, 2-row would have worked just fine and the flavor would have been pretty much exactly the same. And the 2-row doesn't have nearly as much protein content.


Well, I guess there is always the possibility you accidentally boiled a Class 5 full-roaming vapor ghost, which would easily explain the amount of slime in there.

 

[sky4meplease]

Looks good.
What hops and yeast did you use?
I do a 6 row, flaked maize, Mt Hood, Pilsner and love it. Grainy, sweet, hoppy and clean.
Pitch a healthy chunk of a clean Pilsner yeast on that, ferment it for two weeks, transfer to secondary and lager for 6-8 weeks and bingo.

 

[Lepetitnormand]

Looks good.
What hops and yeast did you use?

I did the high gravity brewing cream ale recipe, cluster and good old US 05

 

[sky4meplease]

Sounds great! Enjoy...well when it's done.

It looked to me like you just had a lot of break material settling out in your fermenter. Nothing to worry about. Let it settle and just leave it behind when you transfer/bottle.
If you decide to harvest yeast from your fermenter in the future you may elect to separate that stuff and hops when transferring from boil kettle to fermenter so you don't have to wash it off the yeast for storage and future use.
Otherwise it will just settle out clear post fermentation

 

[HomebrewSupply]

Yup, just echoing what others have said, it looks like a good bit of break material settling out. If you have room in a fridge, you can cold crash before bottling to help compact the trub down and hopefully end up with more/clearer beer.

 

[Lepetitnormand]

Hi guys, I though I will give an update on this brew, I let it ferment at 68-70 in the half bath cabinet for two weeks and then put it i the fridge to cold crash at 40. The idea was to let it sit there for a few days and bottle well it sat there for 2 weeks as I got a bit lazy on the bottling part. After cold crashing the trub was half the height of the picture above and I was expecting 18 bottle well I had to sanitize an extra one quickly and could have bottled an other but the 20th would have had some trub so I just drank it there. Man I can't wait for this beer to be carbonated even a tad warmish and flat it was a noce one. If the carbonation provide a nice finish this one will be brewed again to enjoy next summer.

Thanks for all your reply.

And next on is an irish red ale that was brewed on the same day and I have been waiting for the space in fridge to cold crash

 

[sky4meplease]

You can call it lazy if you want but if you call it patience then people will think you know what your doing. [emoji6]