BamaPhil
Well-Known Member
And by that I mean the "egg drop soup" flakes everyone talks about.
In 40 or so all grain batches, I've only gotten the flaky hot break one time, and I have no idea why. I think that beer was heavier on what so that could be the explanation, but I've had other wheat beers not "flake" too.
My beer still clears well enough after cold crashing, but I still feel it could be better. I've recently gotten into water chemistry manipulation so I think I've got that under control. I've heard having the right pH should do it, but I've consistently been between 5.3 and 5.5 for mash pH. I've also heard having the right amount of calcium helps, but I'm over 100 ppm for my current batch and it's still the same as others.
Any ideas?
In 40 or so all grain batches, I've only gotten the flaky hot break one time, and I have no idea why. I think that beer was heavier on what so that could be the explanation, but I've had other wheat beers not "flake" too.
My beer still clears well enough after cold crashing, but I still feel it could be better. I've recently gotten into water chemistry manipulation so I think I've got that under control. I've heard having the right pH should do it, but I've consistently been between 5.3 and 5.5 for mash pH. I've also heard having the right amount of calcium helps, but I'm over 100 ppm for my current batch and it's still the same as others.
Any ideas?