jimmy01
Well-Known Member
- Joined
- 12/8/05
- Messages
- 369
- Reaction score
- 8
Good Morning Everyone
Having some problems with my AG beers that I am having trouble resolving. Hope someone can help.
Problems encountered:
1) Beer is cloudy - even when warm so not chill haze
2) Poor head retention - carbonation seems ok. Even had this problem with a Hefe which was 60% wheat. Glasses are clean and do not have a problem with my extract or commercial beers.
Crush grain using a modified marga mill. Crush appears similar to others I have seen.
I use an infusion mash in a converted eski with s/steel braid. Have previously used copper manifold but same problems.
Using Brisbane Tap water - add 2 tablespns of Gypsum. Can't seem to get mash pH below 5.7.
Mash for 60-90 mins. Achieving 65-70% efficiency
Usually mash around 65 - 66C depending on recipe.
Boil for 90 minutes
Use Koppafloc in boil
No Chill
I bottle my beers and do not filter.
Have tried gelatine in fermenter - does not seem to help.
I suspect either mash pH, mash temperature or grain crush is to blame. I have checked my digtal thermometer using ice and boiling water and it seems reasonably accurate.
Any advice appreciated.
Jimmy
Having some problems with my AG beers that I am having trouble resolving. Hope someone can help.
Problems encountered:
1) Beer is cloudy - even when warm so not chill haze
2) Poor head retention - carbonation seems ok. Even had this problem with a Hefe which was 60% wheat. Glasses are clean and do not have a problem with my extract or commercial beers.
Crush grain using a modified marga mill. Crush appears similar to others I have seen.
I use an infusion mash in a converted eski with s/steel braid. Have previously used copper manifold but same problems.
Using Brisbane Tap water - add 2 tablespns of Gypsum. Can't seem to get mash pH below 5.7.
Mash for 60-90 mins. Achieving 65-70% efficiency
Usually mash around 65 - 66C depending on recipe.
Boil for 90 minutes
Use Koppafloc in boil
No Chill
I bottle my beers and do not filter.
Have tried gelatine in fermenter - does not seem to help.
I suspect either mash pH, mash temperature or grain crush is to blame. I have checked my digtal thermometer using ice and boiling water and it seems reasonably accurate.
Any advice appreciated.
Jimmy