Brewed a Blvd Tank 7 Clone yesterday which generally whet terribly wrong. We'll see what the results will be. Of note this brew day was completed outside in 97F Florida heat.
Item 1: First time using my Wilser Brewing bag which I love. Great product. That said, I could not believe the incredible amount of trub that I had in the kettle post cooling. Reading a few threads appears much of this is actually fluffy proteins and above the hob trub etc. Either way there was probably close to two gallons worth of trash in the bottom of the kettle and I've not experienced in the past. After my brew day yesterday I created a copy of the recipe in beersmith entering my actual measured numbers and changing my brewhouse efficiency (an incredible 55.4%....terrible) in my equipment profile to reflect what went on. Also as I did not measure the mess in the bottom of the kettle but estimated and changed my trub loss to the fermenter from .5 gallons to 1.5 gallons (could have been more) in my equipment profile. Point was to see what beer smith would adjust. Just told me to add more water and recipe stayed the same? Does that sound accurate? Why so much trub with a fine mesh bag? Any help appreciated. For reference here is what was in the kettle:
11 lbs of pale malt
3 lbs flaked corn
12 oz biscuit malt
5 oz white wheat
Appox. 4.5 oz of Amarillo, Magnum, Simcoe hops added at various times in the boil
1 whirl floc tab
Item 2: Usually, even though it's hot constantly in Florida, I brew in my garage which is a bit cooler. Yesterday I had to brew outside. Typically in the garage I heat my mash water to the temp suggested in beer smith, add grains and hit near my target mash temp pretty regularly. I mash in with gas using a 15 gallon bayou stainless kettle wrapped in a heavy wool blanket. Yesterday I used the same process. Instructions were to heat mash water to 164.5 F and mash at 156 F for 60 mins. My mash temp never really dropped at all. Because I never have problems I did not check the mash temp until only 25 mins were left in the mash. The entire mash was between 160-162 F instead of the target 156 F for the entire 60 mins. What outcome can I expect or should I look for as a result of the high mash temp? Guess because it was blazing hot outside I should have left the wool blanket off? Thought the grains cool down the mash water some but that really did not seem to occur. Is there a setting in beer smith where I can enter the ambient air temperature that I'm brewing in? Seems to have had a big effect.
Thanks in advance for any feedback on these two items. Guess I should just expect an incredible amount of trub with BIAB moving forward?
Item 1: First time using my Wilser Brewing bag which I love. Great product. That said, I could not believe the incredible amount of trub that I had in the kettle post cooling. Reading a few threads appears much of this is actually fluffy proteins and above the hob trub etc. Either way there was probably close to two gallons worth of trash in the bottom of the kettle and I've not experienced in the past. After my brew day yesterday I created a copy of the recipe in beersmith entering my actual measured numbers and changing my brewhouse efficiency (an incredible 55.4%....terrible) in my equipment profile to reflect what went on. Also as I did not measure the mess in the bottom of the kettle but estimated and changed my trub loss to the fermenter from .5 gallons to 1.5 gallons (could have been more) in my equipment profile. Point was to see what beer smith would adjust. Just told me to add more water and recipe stayed the same? Does that sound accurate? Why so much trub with a fine mesh bag? Any help appreciated. For reference here is what was in the kettle:
11 lbs of pale malt
3 lbs flaked corn
12 oz biscuit malt
5 oz white wheat
Appox. 4.5 oz of Amarillo, Magnum, Simcoe hops added at various times in the boil
1 whirl floc tab
Item 2: Usually, even though it's hot constantly in Florida, I brew in my garage which is a bit cooler. Yesterday I had to brew outside. Typically in the garage I heat my mash water to the temp suggested in beer smith, add grains and hit near my target mash temp pretty regularly. I mash in with gas using a 15 gallon bayou stainless kettle wrapped in a heavy wool blanket. Yesterday I used the same process. Instructions were to heat mash water to 164.5 F and mash at 156 F for 60 mins. My mash temp never really dropped at all. Because I never have problems I did not check the mash temp until only 25 mins were left in the mash. The entire mash was between 160-162 F instead of the target 156 F for the entire 60 mins. What outcome can I expect or should I look for as a result of the high mash temp? Guess because it was blazing hot outside I should have left the wool blanket off? Thought the grains cool down the mash water some but that really did not seem to occur. Is there a setting in beer smith where I can enter the ambient air temperature that I'm brewing in? Seems to have had a big effect.
Thanks in advance for any feedback on these two items. Guess I should just expect an incredible amount of trub with BIAB moving forward?
