Flour in wort

[gregorz]

I've done my first all grain brew (brew in a bag). I've milled the grains myself, but I might have milled them to fine. I've found that there was a flour in wort.

What are your experiences with this? I assume you always get a bit of flour in the wort. But how much is too much? How do you adjust your mill, so that it crushes and not mills? Do you recommend using a secondary fermenter in this situation?

Gregor

 

[RobWalker]

Not sure what it is, but I assume if you mashed and it didn't clog it can't be too substantial. Grains from the LHBS are usually powdery, so like you say its probably not abnormal...

I guess it would drop out like the other solids - give it a check after fermentation, see where you stand. :thumb:

(these are all just assumptions btw. i've never come across it before)

 

[Aleman]

This is one of the 'issues' with BIAB, in that there is no opportunity to recirculate the wort to form a filter bed, and 'remove' the flour. . . . Indeed I use a pro Grain Mill an there is plenty of flour, even on a coarse setting . . . however following manual circulation (Or HERMS) then my wort runs pretty clear.

However, following the boil most of the flour should have been trapped, with the trub, and get filtered out by the hops so shouldn't make it into the FV.