Worst brew-day ever, any ideas?

[Buffers brewery]

You don't need to do this with all of the grain you can just use the rye and some barley, then dough in the rest at higher
temperatures.

Is this just to save a bit of time?

 

[RoomWithABrew]

Is this just to save a bit of time?

Theory that the lower temp rest can upset the proteins and hence less head retention.

 

[MashBag]

Why dough in twice?

 

[Buffers brewery]

Theory that the lower temp rest can upset the proteins and hence less head retention.

Interesting. I used to do it that way when brewing NEIPA with a lot of oats but one day decided to just do B-G rest on all the grain, 30 minutes at 48C-45C. Seemed to make no difference

 

[Keruso]

Thankfully today’s brew went like clockwork, super clear wort, no burning, hit my numbers, chuffed. I was owed one.

 

[Buffers brewery]

Thankfully today’s brew went like clockwork, super clear wort, no burning, hit my numbers, chuffed. I was owed one.

Good to hear!

Out of interest, what grain were you brewing with?

 

[RoomWithABrew]

Is this just to save a bit of time?

Also if your rye is going to block all the holes find out before there's a full batch of grain in.