« on: January 02, 2014, 06:55:14 AM »
I am relatively new to brewing, but I have done about 20 all grain batches. On New Years Day I decided to try the recipe on the AHA home page - the Bosmo's Imperial Cream Ale. I followed the recipe fairly closely, except I scaled it down to a 3 gallon batch. I also do the BIAB method.
Everything basically went according to plan, and I hit my mash tempatures as I had hoped. I boiled off slightly more than expected, but nothing significant (although I guess that this contributed to a higher than expected OG). After cooling with an immersion chiller, I began transferring the wort into the fermentor. However, this batch had a ton of break material - WAY more than I have ever experienced before. I usually run the wort throught a large sanatized strainer to filter out the hops that I use. But with so much slop and geletinous goo from the break material / trub, it quickly clogged my strainer and made it a huge headache.
Can anyone give me any insight on why there was so much more break material / trub in this batch? I have never brewed with flaked maize before - could that be a reason?