Someone please tell me to relax and have a home brew...
I brewed a batch of Scottish Ale today. I'm pretty sure I had enough water
in my original mash - I followed the ProMash recommendation. When I began to
sparge, the flow to the kettle slowed to a trickle and finally stopped. I
had to resort to sucking on the tube to get some flow going and repeat this
every few minutes. The sparging process took two and a half hours and the
sparge water at the top of the tun cooled to about 140 degrees. I ended up
with a lot of grain in my wort that I didn't really notice until mid boil.
After the boil, I filtered the wort through a strainer covered in a grain
bag three times but there's still a fair amount of tiny particles in my
When I washed out the tun afterwards, the only problem I saw was the tube
that connects inside the tun turned a whitish color. I was thinking it could
be temperature damage, but I was careful not to sparge over 170 degrees.
Perhaps it was the sheer length of the sparging process.
I have a few questions for any kind soul out there:
1. What might have happened inside my tun to cause this?
2. Is my batch spoiled by boiling this grain?
3. Will the residual grain particles settle and be left behind when I siphon
it to the secondary?
Thanks in advance for any advice,
- posted 17 years ago