Why didn't anyone tell me...
#1
Posted 11 May 2009 - 02:48 PM
#2
Posted 11 May 2009 - 03:48 PM
#3
Posted 11 May 2009 - 03:49 PM
#4
Posted 11 May 2009 - 04:01 PM
#5
Posted 11 May 2009 - 04:26 PM
Oh btw, sometimes oats can cause stuck spargesMan what a pain in the arse today... mashed with 2 qts per pound, hit my mash temp at 152... argggggg, stuck sparge.... 8 lb Golden Promise, 1 pound of home-toasted Oat Malt (30 mins at 300 deg) and an ounce of UK Chocolate malt... next time, rice hulls in there too I think... 1 oz Northdown at 60 mins and 1/4 oz Northdown at 10 mins. I had to use a strainer to do the "sparge", got it done, just took a long time... pitched WYeast Scottish Ale yeast...OK done complaining now, thanks for listening...
#6
Posted 11 May 2009 - 04:59 PM
#7
Posted 11 May 2009 - 05:47 PM
#8
Posted 11 May 2009 - 05:51 PM
#9
Posted 11 May 2009 - 05:59 PM
Drew: No it was definitely oat malt... and yes lots of husk but also the tiny little oat kernels and lots of starch particles.... maybe it was just all coinky-dink and I just got a stuck sparge??Ben: yes oat malt is readily available... I got mine from Northern Brewer... Thomas Fawcett Oat Malt.Oat malt usually has one helluva husk...are you sure it was Oat malt? or was it Golden naked oats?
#10
Posted 11 May 2009 - 06:23 PM
#11
Posted 11 May 2009 - 06:29 PM
Yes indeedy... of course my wife says "honey it will probably be the best beer you've ever made" bless her heartcrizazy I've used up to 3 lbs of rolled oats in a 6 gallon batch no problem....streeeeange. well better brew again soon to set things straight
#12
Posted 12 May 2009 - 06:41 AM
#14 *_Guest_Blktre_*
Posted 12 May 2009 - 07:01 AM
Edited by Blktre, 12 May 2009 - 07:04 AM.
#15
Posted 12 May 2009 - 07:18 AM
Thanks, that's interesting. Might try it on my upcoming Belgian Wit. From a process standpoint, do you pitch the rulls hulls in first so they're resting on the bottom of the mash tun and on top of the (in my case) SS braid? Or do you just toss them in with your crushed grains?The Rice Hulls act as a filter bed for the water to pass through and keep the sticky grains away from your manifold or false bottom. You buy rice hulls from your LHBS. Link shows what they look like, cheap a dirt. I used than all the time on wheats Link
#16
Posted 12 May 2009 - 07:31 AM
Ahhhhh... I just mixed it all together... so just add to the top of the mash and don't mix them in too much is what you're saying?Ive never had a stuck sparge using Oat Malt either. I do know its a bitch to mill and may need to be run thru twice. I also add it to the top of my mash. But as husky as it is, im surprised you got stuck and only using the amount you did. By adding sticky grains, its always advisable to add it to the top of the mash. I use a manifold and have never been stuck using this technique. Never needed to use rice hulls.
#17
Posted 12 May 2009 - 07:34 AM
#18 *_Guest_Blktre_*
Posted 12 May 2009 - 08:53 AM
Yup. Mill separate and mix in the top 1/3 of the mash. No need for rice hulls as the sticky grains stay up on top and sparge water doesn't have a problem cutting thu it. But then again, some folks are batch spargers and feel the need to stir the mash in between sparges. I'm more in line w/the thinking of using the grain bed as a filter, so no stirring for me.Ahhhhh... I just mixed it all together... so just add to the top of the mash and don't mix them in too much is what you're saying?
#19
Posted 12 May 2009 - 09:20 AM
Dry hop it with cluster and fuggles, then call it Cluster Fugg Ale.Hey thanks for telling me guys! I feel better now And to top it off, I went down to the room where I keep all of the fermenting goodies and of course the spigot in the bucket was leaking... so I sanitized another bucket and transferred... ugh... I think I need to call it Cluster F Ale, except for the fact there are no Cluster hops in there lol
#20 *_Guest_Blktre_*
Posted 12 May 2009 - 09:23 AM
Dry hop it with cluster and fuggles, then call it Cluster Fugg Ale.
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