Schneider89
Member
- Joined
- Mar 9, 2009
- Messages
- 8
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My cousin and I just brewed our first partial mash, although this is only our 2nd true attempt at making beer. We heard it wasn't too difficult, as there are a number of guides on this site, and we just wanted a good wheat beer, for which the extracts at the certain shop we visit couldn't provide.
There was a problem.
After boiling the grains in our 6 gallon pot, we lifted the grain net and strained it out over the original wort. But... the net ripped. Only a few grains fell into our wort. Because of this, we weren't able to teabag our grains into the other pot for sparging. When we added our wort to what was supposed to be the sparge water, we did pour it through a strainer, catching the few grains that fell in. I just have a couple of questions.
1.) What did we miss out on by not sparging the grains in the other pot of water? Flavor? Alcohol content?
2.) When we put it through the strainer, we noticed a fine sediment left over in the strainer. Did that belong in the wort? Did we possibly miss out on more flavor by leaving some sediment behind? *Note* -- we did use a strainer with larger holes, so while we could see that no grains got through, there wasn't that much sediment left in the strainer.
In addition, we didn't understand the concept of making a starter w/ liquid yeast, and although we let it adjust to room temperature for about 2 hours, the bottle told us to wait for 3-6, but we had plans with our friends and couldn't wait any longer to pitch.
Thanks guys! I know we'll only get better with your guys' help and some more experience.
There was a problem.
After boiling the grains in our 6 gallon pot, we lifted the grain net and strained it out over the original wort. But... the net ripped. Only a few grains fell into our wort. Because of this, we weren't able to teabag our grains into the other pot for sparging. When we added our wort to what was supposed to be the sparge water, we did pour it through a strainer, catching the few grains that fell in. I just have a couple of questions.
1.) What did we miss out on by not sparging the grains in the other pot of water? Flavor? Alcohol content?
2.) When we put it through the strainer, we noticed a fine sediment left over in the strainer. Did that belong in the wort? Did we possibly miss out on more flavor by leaving some sediment behind? *Note* -- we did use a strainer with larger holes, so while we could see that no grains got through, there wasn't that much sediment left in the strainer.
In addition, we didn't understand the concept of making a starter w/ liquid yeast, and although we let it adjust to room temperature for about 2 hours, the bottle told us to wait for 3-6, but we had plans with our friends and couldn't wait any longer to pitch.
Thanks guys! I know we'll only get better with your guys' help and some more experience.