So I was brewing yesterday, all done and yeast is going strong. I am trying to identify how and why there is so much sediment in my brew. My first thought was bad conversion, or a bad mill (shop guy struggled with his mill, one roller got backed up with grains and stuck),but idk. there is 4L of sediment 5.5 hrs after pitching yeast, had not reached high krausen yet.
Batch was a Dunkelweizen, trying a full batch without decoction (per your suggestion/debate/advice denny). Hoping to make one with decoction later this weekend, if life does not get in the way..
11.75lbs of grain 7.2G
49.02% Wheat Weyerman
21.96% Pale Chateau
9.41% Munich Light 7L Best
7.85% Flaked Wheat Chateau
7.84% Brown Sugar (Kroger
)
3.92% Chocolate Wheat Weyerman
So 60%ish wheat remaining Brown Sugar, munich, and pale. I had a very cloudy wort, but I figured it to be from the almost 8% flaked wheat, a full lbs. I got a HUGE conversion after the a multistep mash.
I did a rest at 114F and held for 30 mins 1.35qt/lbs
then stepped up to 133F for 10 mins @ 1.50/qt
then finally 1.95/lbs for a thin mash at 152F for 50 mins (added chocolate wheat in this step) pH 5.5.
Checked gravity and saw a much bigger than expected 1.052 @ 68F in my hydrometer. As far as I see that is 87-88% efficiency. I, assuming I am more than good to go at 90 mins, mashed out for 15 mins. 169.2F was the highest "hot spot". So I just thought I would scale back on my sugar addition in the kettle since I went over. But now like I said before I have a HUGE amount of sediment in my fermenter. It doesn't seem right, 4L is usually what I end up with. Not start out with. So I am told from my brew buddies that gravity points are not indication of the mash being complete, and I thought it was. So I never thought to check with a starch test. Although NOW I am worried that this is going to be a pain to get all cleared up. Not that it would effect the flavor of my product, but a hassle to my process. Unless I am wrong and it will jack up the flavor... would it?
This is what my vorlauf looked like, this is after 12L pulled and dumped back in. IDK what the deal was, but my fermenter smells heavenly.
https://drive.google.com/open?id=0B4A6BxAxuOjDbWJVclNGelJXNjQ