stuck sparge ~> cloudy wort...

[brodington]

Just had a Bitch of a sparge. 1st in 40 ag brews.

I now have a boiler full of cloudy wort due to me having to stir the mash tun to get owt to come out.

Its coming up to the boil now and my fwh's are in.

I was planning to use the last of my simcoe in this batch. Would they be a waste? Have i stripped out loads of tannins?

Shall i use a hop which is less precious to me? Or will it be fine after the hot break?

[boingy]

It'll be fine.
Stick to you original recipe.

[brodington]

Nice, thanks.

[guypettigrew]

PITA. My guess is you'll have loads of break in the boil. Probably not a tannin problem.

There's also the likliehood it will run through to the FV.

Skim it off as soon as it appears, then leave the beer do whatever it wants.

Guy

[brodington]

PITA for sure.

I just took a glass full out of the boil and it has broken already. Nice clear wort and lots of break material.

I don't think much well carry over as my hip filter works well.

I'm not sure why it happened this time, mash was a bit more watery than usual... Trying to btw something quite weak for a change!

[Steve B]

I rarely get clear wort. Used to bother me, doesn't any more. Most comes out in the trub at the end of the boil, the rest'll settle out later.

[guypettigrew]

Nice one brodington!

Best of luck.

Sounds as though it was just a blip and the end result will be fine.

Stick with the skimmimg, though, if neccessary!

Guy

[simple one]

...I'm not sure why it happened this time, mash was a bit more watery than usual... Trying to btw something quite weak for a change!

Maybe if there was less malt in the mash it could be to thin to act as a successful filter in the sparge. I have found this doing low abv beers in a big tun. The only way I have managed to overcome this is by spaging slower and recirculating nearly the whole mash volume.

[floydmeddler]

When this happens, simply allow the wort to settle for 45 mins after it has chilled and it will all drop out on top of the hops. When you run off it should be crystal clear after around 2-3 litres. The layer of break actually acts like a filter along with the hops. Winner!

[brodington]

Winner? No not me tonight.

So after saying how great my hop filter was guess what? Yup it fell of didn't it?

So at the start of my run into FV, all looking clear, yeast in. (Fullers from 1500ml starter) I them bump the boiler and the wort stops running.

I must have pissed of some brewing gods today.

I guess this beer can be "the one that fermented on lots of trub".

Still yeast pitched and kitchen tidied by half nine is not bad. Might drink another one of simpleones tasty tasty beers.

Cheers for all advice.

[boingy]

Despite the best efforts of the brewing gods, you'll still make beer and chances are it will be pretty good.

[floydmeddler]

Don't worry. Check this out... it will settle you. http://uselesslogic.com/blog/2012/01/trub-experiment/

I'd let it stay in there for a month then rack to a secondary vessel. One week later, I'd add gelatine. Best not to add it when you're racking as loads will drop out itself anyway. By adding it a week later, you'll drag out the elusive stuff.

[critch]

dont worry if you use a plate chiller youll get loads of break in your fv, gives a bit more surface area for the yeasties!

most commercial beer has loads in

[brodington]

Well fermentation has been running like a steam train. Neall y done already.

Tasting very good as well. Will crash cooling be enough to remove grub/protein or do I need to fine it?

[floydmeddler]

Crash cool then rack I suppose? I do (sorry to repeat) recommend adding the gelatine a week later.