Cedar Rapids Brewing Society

Boiled the heck out of it, among other things

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When I dumped my wort into the kettles, I had a grey sediment in the bottom....the color of tarnished aluminum...not that I think it is aluminum.

Did anyone else see that?

I did have my wort refrigerated for two days, so it could have precipitated out.

I had a fair amount of something too.

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daryl wrote:When I dumped my wort into the kettles, I had a grey sediment in the bottom....the color of tarnished aluminum...not that I think it is aluminum.
Did anyone else see that?
I did have my wort refrigerated for two days, so it could have precipitated out.

Trub, precipitated protein from when they heated then cooled it. probably only a portion of what you get from a hopped full boil, as there was no hop acids nor boil to change the chemical form.

Yep. Trub. I had it too. Seemed to act like protein in the early boil clinging with other hot break and was easily skimmed off the top.

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They use very protein rich malt.

I recirculate while chilling and ended up with this photo after it chilled.

Since I had corny kegs as the pick-up vessels, I ended up with only about 9-1/4 gallons of wort. This diluted to 11 gallons for before the boil ended up with a pre-boil gravity of 1.047 and a post-boil gravity of about 1.055. The idea is to make a light summer APA with Thai basil, lemongrass and citra hops. (Magnum was used as a clean bittering hop.) If all goes well it will be called 'Crouching Lion, Hidden Kitten' and hopefully will go to NHC and other fests.

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fargo41 wrote:They use very protein rich malt.

I recirculate while chilling and ended up with this photo after it chilled.

That reminds me, i turned my back as it approached boil, and ended up boiling over the 11 gallons in a 21 gallon pot!

andrewmaixner wrote: That reminds me, i turned my back as it approached boil, and ended up boiling over the 11 gallons in a 21 gallon pot!

I don't feel so bad about boiling over a 15 gallon pot then.

wyzzyrdd wrote:

andrewmaixner wrote: That reminds me, i turned my back as it approached boil, and ended up boiling over the 11 gallons in a 21 gallon pot!

I don't feel so bad about boiling over a 15 gallon pot then.

I too christened my newly purchased, but used, Blichman Top Tier burner. Fortunately, I did not repeat that with my new Hell Fire Blichman.

It's gonna take a little practice getting use to these burners, but they sure to raise the temp faster than my turkey burners.

My kettle will only hold about 7 gallon, didn't want to drag out the keggles.

So 11 gallons boiled over a 15 gallon pot. I figure, I was just careless with the heat.

So I figure I can boil 5 gallons in an 8 gallon pot while I am cleaning the scorched wort from the 15 gallon pot. I just need to use a lower setting on the propane burner.

The 8 gallon pot was just as much trouble to clean as the 15.

When I boiled mine after 70 hrs of souring, I had a thick layer of white foam, almost like a meringue, on top of the wort. Not being very experienced in kettle souring, I thought that the pre-boil fermentation with Lacto caused it. Sounds like several folks experienced this too; so, it wasn't from the souring process. But, I caught mine just in time before it topped out my 8 gal kettle. It came right up to the rim.

I had quite a bit of foam as well with mine.

I only boiled for 15 minutes, with only a small 5min addition to hit 4IBUs and then a whirlpool addition. Pitched the Bootleg Biology MadFermentationist (Mike Tonsmiers) Saison Blend which is supposedly a mix of saison yeast, wild yeast, Brett, and lacto. All hops used were CityHops Centennial whole leaf hops.

- Josh Peanasky

Had lots of action when it was fermenting but now it's gone quiet. My buddy had lots of blow off


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Pretty normal fermentation for me (White Labs Kolsch - WLP-029), not a big krausen (about 1 1/2") and it's just about finished up after 2 days of active fermentation (with 1 L starter).