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Stones in Fermenter

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HopeinHop

Member
Joined
Mar 28, 2010
Messages
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Location
Fredericksburg
Hi all,

A week ago I racked a light ipa into a bottling bucket and proceeded to bottle. I saw something that puzzled me...at the bottom of the bottling bucket there were small black specks (approx. sea salt crystal size) and they had a rock-like consistency, very dense.

I've only brewed 4 other batches but have had successful clean brews. I've tried some internet research and read about calcium oxalate stones but the images don't look like what I saw. My stones were a distinct black. I can tell you my mash efficiency sucked, aimed for a 1.07 and got 1.035. I had about 10 lbs of grain in grain bags in an old coleman cooler and kept @ 160 F for over an hour. 9lbs of grain was 2-row which I thought is great as catalyst for converting starch to sugar. I used Deer Park water, saw this had a low calcium content. I've never taken a pH reading while brewing.

So when my brew is ready to drink it'll be a 3.5% ipa (w/english ale yeast)...so way lighter than I hoped for but I do need to make sure it's healthy to drink. :drunk:

Any help is greatly appreciated!!
Cheers :)
 
My guess it that is was rocks that made it into the wort with the grain.

160F is very high for a mash temperature. Not sure if this is your efficiency problem.
 
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