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Brews & Views Bulletin Board Service * Brews and Views Archive 2009 * Archive through August 24, 2009 * The maqsh < Previous Next >

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Steve Nolen
New Member
Username: Swede

Post Number: 7
Registered: 01-2009
Posted From: 12.28.66.13
Posted on Thursday, July 16, 2009 - 06:17 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

what is the white milky substance in the bottom of the mashtun when you finish mashing
 

Chumley
Senior Member
Username: Chumley

Post Number: 5896
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Thursday, July 16, 2009 - 07:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

a sure sign that you shouldn't be viewing porn while brewing beer
 

Steve Nolen
New Member
Username: Swede

Post Number: 8
Registered: 01-2009
Posted From: 12.28.66.13
Posted on Thursday, July 16, 2009 - 09:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

mashing
 

Steve Nolen
New Member
Username: Swede

Post Number: 9
Registered: 01-2009
Posted From: 12.28.66.13
Posted on Thursday, July 16, 2009 - 09:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

IM TOO OLD TO WATCH PORN.IT DOESN,T DO ANY GOOD HOWEVER I,M SERIOUS ABOUT THE POST PLEASE!
 

Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 2217
Registered: 02-2002
Posted From: 71.234.45.166
Posted on Thursday, July 16, 2009 - 09:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

No need to shout. We're just having some fun.

I'd say you are looking at starch and glucan gums. Are you sure you are getting complete conversion? My wort is pretty clear by the end of the mash.

BTW, you are NEVER too old to watch porn. At least, I hope not!
 

Joe Weishaar
New Member
Username: Jweishaar

Post Number: 5
Registered: 07-2009
Posted From: 76.122.134.12
Posted on Friday, July 17, 2009 - 12:34 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yeah, really. Keep that thing under wraps.
 

Bob Wall
Senior Member
Username: Brewdudebob

Post Number: 2701
Registered: 11-2004
Posted From: 98.192.7.62
Posted on Friday, July 17, 2009 - 02:35 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I like to call the B3, Williams, and Northern Brewer catalogs "porno for brewers"

but all that aside, I would like to see a photo of what you are referring to Steve. Also, I would like a little more info about your equipment and mash temps/times. that would give us all a better idea what you are facing.
 

Chumley
Senior Member
Username: Chumley

Post Number: 5897
Registered: 02-2003
Posted From: 71.217.153.90
Posted on Friday, July 17, 2009 - 03:53 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Flippant responses out of the way, I really don't follow what you are asking, Steve. When I get done mashing (in a 10-gallon Gott with a screen), sparge and drain the mash tun. I end up with a mash tun full of spent grain. I then dump the mash tun out....and have an empty mash tun with a few residual chunks of barley which I rinse out with a hose, then turn upside down to dry, and I put it away until I use it again.

I am thinking more like what Paul is saying....the mash starts out milky white, then the sugars convert, then the mash liquid turns dark and clear.
 

Joe Rovito
Member
Username: Joez8

Post Number: 234
Registered: 03-2003
Posted From: 98.247.121.86
Posted on Friday, July 17, 2009 - 06:08 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dependent on the malt and the grind, I sometimes notice a chalky greyish residue on top of my spent grains. Maybe that's a symptom of my 65% efficiency? I'll snap a pic next time.
 

Tony Legge
Intermediate Member
Username: Boo_boo

Post Number: 465
Registered: 05-2005
Posted From: 174.116.59.12
Posted on Friday, July 17, 2009 - 09:17 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wasn't a milk stout was it?

I couldn't resist.

Sounds like protien to me, or at least in Joes case.
 

Steve Nolen
New Member
Username: Swede

Post Number: 10
Registered: 01-2009
Posted From: 12.28.66.13
Posted on Friday, July 17, 2009 - 12:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

MASHING

IM NOT GETTING GOOD EFF.LIKE JOE ,ITS ON TOP OF THE GRAIN BED.MY EFF IS LIKE 60%.I JUST WANTED TO KNOW WHAT IT WAS AND WHY IT WAS THERE.MY FRIEND,WHO DIED LATELY USED TO USE A NYLON PAINT STRAINER BAG INSIDE A 5 GAL ALUMINUM POT IN HIS KITCHEN OVENTO MASH IN .THEN HE WOULD LIFT THE BAG OUT AND PUT IT IN A DOUBLE BUCKET SET UP TO SPARGE IN WHICH HAD A PLASTIC DRAIN VALVE IN THE BOTTOM BUCKET .I USED TO SIT AND WATCH HIM AND THE ALE WOULD TURN OUT FINE HIS WIFE GAVE ME HIS STUFF AND IM TRYING TO DO IT HE WOULD MAKE 2.5 GAL AT A TIME IN A 3 GAL GLASS JUG HE USED TO GRIND HIS GRAIN PRETTY FINE STIR ALOT WHEN MASHING HE USED TO MASH IN ALL OF HIS BOIL WATER WITH A TEMP OF ABOUT 155 DEGRES.IF THE MASH WATER GETS TO HOT WILL THAT MAKE FOR A BAD EFF? IM 76 YEARS OLD AND IM JUST STARTING THIS HOBBY.ITS A GOOD HOBBY AND IT GIVES ME SOMETHING TO DO THANKS FOR ANY HELP
 

Skotrat
Advanced Member
Username: Skotrat

Post Number: 961
Registered: 07-2007
Posted From: 173.9.91.69
Posted on Friday, July 17, 2009 - 01:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Steve,

are your mash temps consistent???
 

Graham Cox
Senior Member
Username: T2driver

Post Number: 2224
Registered: 11-2004
Posted From: 72.255.51.44
Posted on Friday, July 17, 2009 - 01:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Steve and Joe, the off-white to graying residue on top of your grain bed is called "oberteig" and is a viscous substance that consists largely of protein. It can interfere with lautering speed but should have no effect on efficiency.

Efficiency is affected by many things, some of which are the fineness and quality of your crush and your mash and lauter tun design and methods. At a more basic level, things to check are the accuracy of your thermometer (you should be mashing at about 150F) and the quality and freshness of your malt.
 

Brian Miller
Junior Member
Username: Bj_mill

Post Number: 64
Registered: 01-2004
Posted From: 99.137.238.60
Posted on Friday, July 17, 2009 - 02:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hi Steve,

Welcome and my condolences. The greyish stuff on the top of the mash is called teig (german for dough). I'm not exactly sure of its composition, likely proteins. Perhaps others could clarify.

It is natural and generally nothing to be concerned about.

I just reread your post and see that you are mashing with all your boil kettle water and not adding additional water once the grain bag is moved to the buckets. Naturally this will reduce efficiency. For this brewing method I would say your friend had his process figured out just fine.
 

Chumley
Senior Member
Username: Chumley

Post Number: 5899
Registered: 02-2003
Posted From: 71.217.153.90
Posted on Saturday, July 18, 2009 - 03:48 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Steve....I profusely apologize at my juvenile attempt at humor....but please.....for the sake of everyone who reads this forum.....unlock the Caps Lock button.

Again, I am sorry.
 

Joakim Ruud
Senior Member
Username: Joques

Post Number: 1536
Registered: 10-2005
Posted From: 193.90.161.96
Posted on Saturday, July 18, 2009 - 01:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I agree that it is not related to extract efficiency. Sometimes I get it, sometimes not, but I haven't been tracking it since it doesn't seem to affect anything. I haven't read up on it, but my first instinct when I encountered it, was that is was a sort of protein residue.

Also, yes, all-caps text is very hard to read :-) It's like shouting.