Wort Clarity Out Of Mash Tun

[browndog]

So let me get this straight.... No need to vorlauft? No need to wait until the first runnings come clear? Just run it straight in?

Not for me. I'll run 5-10 litres through until it runs clear. It costs nothing, takes 2-3 minutes, and it gives me piece of mind. I would guess there is a reason that this has been done for centuries... but You go ahead and skip this step, I'm sure it will enhance your beer.... Or not.

Or not, well, i have a heap of placings at state level and have placed in the national, so it is not doing my beer any harm. Going by your way of thinking, No-chill should not work, BIAB should not work, the proof is in the pudding.

 

[warrenlw63]

When I do a vorlauf I bring a few litres at a time to the boil, as soon as hot break appears the boiled wort is run back through.
I continue this until mash temps are in the mid 70*'s, then I run wort to kettle.

tdh

Plausible tdh, my only worry would be the wort darkening by boiling such shallow volumes? That said if it works for you I'm a believer.

Warren -

 

[tdh]

Yes, it does darken, but f**k all your honour.
Certainly no more than a double decocted mash.
I like to think I'm leaving some of the hot break in the mash.

tdh

 

[SpillsMostOfIt]

...

I like to think I'm leaving some of the hot break in the mash.

Much of my brewing knowledge works this way. I like to think that when I do *this* or *that*, the results are good or bad and so I continue to do *this* or discontinue doing *that*. It depends on how you want to approach your brewing, but for me currently that is as good a way as any because it avoids any unnecessary science and inconvenient truths.

I reckon brewers like clear liquids into their kettle because it gives them something to do, ie: work on making the runnings clear. I do not think it makes any difference to the final product. I've not read anything that convinces me otherwise.

I do speak as someone who boils clouds, though.

 

[Asher]

Or not, well, i have a heap of placings at state level and have placed in the national, so it is not doing my beer any harm. Going by your way of thinking, No-chill should not work, BIAB should not work, the proof is in the pudding.

I think it is important to get a clear run-off into your kettle. Why? - Any haze at this point is probably just small grain particles/flour who's core may containing unconverted starches. Denature the enzymes and beat these particles around for an hour in a rolling boil your bound to release some starches that IMO affect flavour and clarity in finished beer.

It sounds like browndog knows what he's on about. 'bein a place better n all' - I'd go with his advice.

...But If you've got the time and system to give clear running a go, try it for yourself. I did

Sparge Long & Boil Hard

Asher

 

[amiddler]

I have boiled cloudy beer and very clear beer with no major differences.
My question is what happens if some bigger pieces of grain get into the boil?
I have just finished brewing a wheat beer, 50% Wheat malt, 45% Golden Promise and 5% Caramalt and ended up with my first serious stuck sparge. Whilst unblocking the mash tun allot of grist got through and into the kettle. I usually only have 1-1.5L trub, todays was more like 3L.

Drew