Sparr0w
Apprentice
So I'm new to all grain, after lots on lots of reading, and armed with the attitude of 'we learn by doing', and my ingredients I jumped in...
mashed 6k grain at 64.4 (or as damn close as I could get) with 15.5L of water and steeped for 75 mins
I then stupidly squeezed the bag, after I sparged using the bag of grain to filter. why, I don't know, I wasn't thinking straight and it was my first time
I boiled for 70 mins adding hop leaves and Irish moss along the way.
after I transferred to my bin to cool. (left it to cool over night) I notice it wasn't clear, there was a haze, I expected it was dust from the grain.
after the fermentation finished, it was still hazy. when pour it it looks and resembles a wheat beer. tastes and smells fin, I even get a head when pulled.
what do you guys think, I know I've left out details, but everything else went to plan apart from that.
looking for haze problems, I've read starch or proteins could be the problem, but again I'm reading, I need practical experience and advice.
thanks for reading
*I have a cooling method planned for my next time.
mashed 6k grain at 64.4 (or as damn close as I could get) with 15.5L of water and steeped for 75 mins
I then stupidly squeezed the bag, after I sparged using the bag of grain to filter. why, I don't know, I wasn't thinking straight and it was my first time
I boiled for 70 mins adding hop leaves and Irish moss along the way.
after I transferred to my bin to cool. (left it to cool over night) I notice it wasn't clear, there was a haze, I expected it was dust from the grain.
after the fermentation finished, it was still hazy. when pour it it looks and resembles a wheat beer. tastes and smells fin, I even get a head when pulled.
what do you guys think, I know I've left out details, but everything else went to plan apart from that.
looking for haze problems, I've read starch or proteins could be the problem, but again I'm reading, I need practical experience and advice.
thanks for reading
*I have a cooling method planned for my next time.