Advice On Wort Quality.

[rockin49]

Hi,

I'm new to AG brewing and have been refining my process over the last couple of months (3 brews - all of less than average quality). When bringing the last brew to the boil (approx 80C) I noticed the following wort characteristics.. is this normal? Didn't notice it with the previous two... the shades of white look like clumped flour from the grains after mashing.





Any advice would be appreciated. BTW, what burners does everyone use? I've been using a wok burner that came w/ the outdoor BBQ setting, which struggles to brew 45ltr batches. Have been considering an upgrade.

Thanks,
Dan

 

[PostModern]

Looks like hot break. RDWHAHB.

 

[Gnome]

Exactly, What you are seeing is the proteins coagulating and precipitating just prior to boiling. If you want to stop most of this getting into your fermenter, reducing trub, give it a real big stir to create a vortex after you have chilled with an immersion chiller, or prior chilling if using a CFC or no chill method.

 

[Online Brewing Supplies]

Looks great. A good hot break, you just need to whirlpool with the paddle and let the break settle, Then run off.You have what I expect every brew.If you can keep the break in the kettle you will have a good brew.Well done ! Did you check your pH.A good pH will result in a good hot break.Let me know.
Cheers GB