Wort like Mud

[Simon David kelly]

Hi All,

 

Put a brew on last night, had a nice vigerous hot break and cooled to 25 in about 30 minutes.

 

However, after a whilpool and letting it sit for 45 minutes it still looked like mud water. I decanted it to the fermentor and found a lot of large clumps sitting in the bottom, but my question is what's caused the mud charater and will it eventually come out with finings at the end.

 

Si

 

PS

 

27 liter boil, 20 litres decanted

 

1.054 BG, .1074 OG

 

8kgs Golden Promise,

0.3 kgs 40L Crystal.

100g fuggles @ 25 mins

150g Styrian Goldings @ 10 mins.

[Mark]

I'd say the large amount of hops, the fine particulate matter. Some beers I've done with loads of hops have a muddy initial appearance, they will settle out though. The beer may have a slight haze when served, as do some commercial beers with very high hopping levels.

[JoKing]

How long did you boil for?

[Simon David kelly]

90 minute boil, boiled quite hard too.

[MrC]

Did you use any kettle finings? Irish moss? Koppafloc?

[Simon David kelly]

Irish moss. 5grams @ 10 minutes.

[Soren]

what form did the irish moss have? powder or 'leaf'. if powder, 5 grams is a lot for 27L, about half would probably do. i _think_ (don't quote me on it) that adding too much irish moss can have the opposite effect: it may cloud the beer because there are not enough proteins to attract. If it was 'leaf' did you rehydrate it before adding?

how did you decant? do you have a tap on your kettle of did you siphon and how fast did you go? in any case, you should make sure to decant above the hop slurry and go slow to not disturb it.

250 g of hops is a lot but after 45 min rest it should have settled pretty good. I think if you decant gently of the fermenter your beer will turn out just fine in the end...

[Simon David kelly]

Used leaf moss. Forgot to rehydrate, like ever time in the past. Only found out about the need to rehydate last month.

Syphoned off, haven't put a tap on the kettle yet. Managed to keep the syphon out of the large slurry mound in the middle. I was using hop bags as well, so most of the large bits cam out before I syphoned.

Didn't realise the moss could be too much .. I'll watch for that next brew.

Thanks Soren.

[James P]

I found out using more carregan than recommended causes the same sort of issue, a lot more trub than you expect!

[MrC]

... and also a beer that is thin and has little to no head retention.

[MrC]

I wouldn't be too worried about this at all Simon. It doesn't sound like you've done anything bad so the beer should be fine. I hope you like hops though :-)

[Simon David kelly]

Mmmm hops.

It's an IIPA for the WBC and the next case swap ... I'm going to check it on Friday and see if it needs more hops ...


... who am I kidding, everything needs more hops :o)

[Mark Kessell]

with a malt bill that high, i'd expect to see more particles in your wort, transfered to your fermenter. as Mr. Cherry says, nothing to be alarmed about.

it will probably mean that you'll have quite a bit of trub during your ferment. but thats ok, as long as it's not too much.
let it ferment the week, then leave for another week to week and a half or so. should clear it out pretty good.