[Richard R.]

Hello all,

I made a cream ale, first attempt, and it tastes great but is VERY milky in appearance.  I used 84% pale 2 row, 7% flaked corn, 4.5% vienna, and 4.5% corn sugar (last 10 minutes of boil).  I used 1056 yeast at 62 degrees.  Any suggestions on why is was so milky?  The taste is fine, but appearance is not so appetizing.  The water profile was Ca 35, Mg 9, Na 15, SO4 30, Cl 35, and HCO3 10.  The only thing I can think of is I stored my grains in my hot garage, over 100 degrees in the Houston area, but I don't know if that would do it...

Richard

[lupulus]

You succeeded where everyone else failed.
You created a creamy Cream Ale.

"It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts." - Sherlock Holmes (A. Conan Doyle)

[Richard R.]

Ha!! I wish that were the case, but this has such an unappealing look it'll be hard to drink.  I forgot to mention it is not yet carbonated or crashed, but I've never had a beer look this milky.

Richard

[denny]

I'd guess the low calcium, but that's strictly a guess

[MNWayne]

You might just need a little cold time. Time is a great clearing agent.

[Village Taphouse]

What was the pH of the mash?

[BrewBama]

Did you happen to confuse dextrin for dextrose?

[Richard R.]

Hello,

The pH was 5.4 during the mash.  To the other question about dextrin instead of dextrose, I purchased a 1 pound bag of corn sugar which I just assumed was dextrose.  I don't remember if I tasted it or not before adding it to the boil.  I'm going to make this beer again this weekend and will certainly taste it.

Does anyone know what the outcome would be using grains stored in an extremely hot environment, such as my garage, in June, in a sealed plastic container would be?  The thermometer on my garage door opener routinely shows 105 degrees.  Could that have anything to do with it?

Thanks,
Richard

[Village Taphouse]

Hello,

The pH was 5.4 during the mash.  To the other question about dextrin instead of dextrose, I purchased a 1 pound bag of corn sugar which I just assumed was dextrose.  I don't remember if I tasted it or not before adding it to the boil.  I'm going to make this beer again this weekend and will certainly taste it.

Does anyone know what the outcome would be using grains stored in an extremely hot environment, such as my garage, in June, in a sealed plastic container would be?  The thermometer on my garage door opener routinely shows 105 degrees.  Could that have anything to do with it?

Thanks,
Richard

If that has anything to do with it, it's out of my experience.  I do keep my grains in a "cool, dry, dark" place but in 24 years of brewing I have never heard of a beer coming out milky because of the temp of the grains. 

[lupulus]

Did you do single infusion?
It's possible the flaked corn didn't gelatinize properly.
Flaking is supposed to cause 100% gelatinization (pre-gelatinized) but if not done properly...

"It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts." - Sherlock Holmes (A. Conan Doyle)

[denny]

Did you do single infusion?
It's possible the flaked corn didn't gelatinize properly.
Flaking is supposed to cause 100% gelatinization (pre-gelatinized) but if not done properly...

"It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts." - Sherlock Holmes (A. Conan Doyle)

Have you ever run across any that wasn't?

[lupulus]

Did you do single infusion?
It's possible the flaked corn didn't gelatinize properly.
Flaking is supposed to cause 100% gelatinization (pre-gelatinized) but if not done properly...

"It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts." - Sherlock Holmes (A. Conan Doyle)

Have you ever run across any that wasn't?

Yes, though not in my own brewing.
Always in single infusion mashes at low temperatures, ie 148-152F.
It manifests as a significantly lower OG vs expected.
Doesn't happen with most flakes, but it does happen.
You can steep an equal weight at 150 and 165, give it a shake and 15 min, then measure specific gravity to check whether your flakes are ok.

"It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts." - Sherlock Holmes (A. Conan Doyle)

[reverseapachemaster]

Does anyone know what the outcome would be using grains stored in an extremely hot environment, such as my garage, in June, in a sealed plastic container would be?  The thermometer on my garage door opener routinely shows 105 degrees.  Could that have anything to do with it?

Plenty of breweries store grain in silos or warehouses that get into those temperatures in your area. If there is some temperature-driven reaction, it would appear in more beers in warm climates.

[denny]

Did you do single infusion?
It's possible the flaked corn didn't gelatinize properly.
Flaking is supposed to cause 100% gelatinization (pre-gelatinized) but if not done properly...

"It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts." - Sherlock Holmes (A. Conan Doyle)

I have never had that happen. I would have to say that while possible, it's extremely unlikely
Have you ever run across any that wasn't?

Yes, though not in my own brewing.
Always in single infusion mashes at low temperatures, ie 148-152F.
It manifests as a significantly lower OG vs expected.
Doesn't happen with most flakes, but it does happen.
You can steep an equal weight at 150 and 165, give it a shake and 15 min, then measure specific gravity to check whether your flakes are ok.

"It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts." - Sherlock Holmes (A. Conan Doyle)