Hi all,
We recently got a silo of malt and I've noticed for the first time that we have protein breaking out in our lauter pot. Now this is the same brand malt that we used prior to the silo and I've never seen this before. Our first wort is not pretty no matter how much I vorlauff, but it brightens up a couple of barrels in. The overall quality of the wort in VERY hazy and it's been difficult to control with kettle finings. Our mill seems to be doing a decent crush as well - though I can have a closer look at that later this week.
I haven't gone through the specs on the malt thoroughly yet (some I have and others I don't yet). I wondering in advance what I should be looking for on the spec sheet.
FYI we use a mash/kettle where we go: 120f, 142f, 158f, 175f before transferring mash to the lauter.
Lastly, what are the hazards of this proteiny wort?
Cheers,
Dann
We recently got a silo of malt and I've noticed for the first time that we have protein breaking out in our lauter pot. Now this is the same brand malt that we used prior to the silo and I've never seen this before. Our first wort is not pretty no matter how much I vorlauff, but it brightens up a couple of barrels in. The overall quality of the wort in VERY hazy and it's been difficult to control with kettle finings. Our mill seems to be doing a decent crush as well - though I can have a closer look at that later this week.
I haven't gone through the specs on the malt thoroughly yet (some I have and others I don't yet). I wondering in advance what I should be looking for on the spec sheet.
FYI we use a mash/kettle where we go: 120f, 142f, 158f, 175f before transferring mash to the lauter.
Lastly, what are the hazards of this proteiny wort?
Cheers,
Dann
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