Hello,
First time poster here. Pretty new to homebrewing but myself and my brewing buddy now have five brews under our belt. We've only ever done all grain brews.
It's been smooth sailing so far but we have encountered one "problem" which occurred on a couple of brews that we can't seem to find any info about.
I'll explain: After sparging our mash, and on the way to boil temperature, the wort inexplicably coagulates out massive chunks of who knows what. At first when searching this phenomenon, we could only find info related to the foam and microparticles in a hot break/trub.
This happened on the doppelbock we brewed a few weeks ago and on the IPA we did last week. We have also brewed two versions of a brown ale as well as an oatmeal stout without this phenomenon taking place. Now, we're doing a 2nd version of the doppelbock and this is what i'm seeing in the boil kettle, just as it hits about 208-210 F
What are these massive globules?! What's causing it? And do i need to be concerned about fermentation efficiency, off flavours or anything like that?
Thanks!
-Ryan