 Rank: Junior Member Groups: Registered
Joined: 3/11/2010(UTC)
Posts: 68
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"Hello,
I'm working on my first all-grain mash.
7 pounds of flaked maize
2 pounds malted barley
1 pound rye
1 pound wheat
In the boiler, it's a big, thick mess.
My question related how to best strain it before fermentation.
I've got a small bucket mesh, and I have a metal bowl-shaped colander.
Any tips on how to separate the water and sugars from this glop?
Thanks in advance!
Steve"
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"Hi Steve,
Did you do a good and proper mash, adding the malt at mashing temp. and did you get good conversion? It should have thinned a lot during that hour or so.
Fermenting on the grain will thin it more.
Flaked grains are already gelatinized and don't need to be boiled. they are a mess to work with. After fermenting, allow to settle as best it will, rack off what you can and put the rest into a nylon paint strainer and just hang it over a container. Run it as soon as you can then as it can get contaminated in this process. Let that bag drain naturally, if you try to squeeze it out, it will just clog.
HTH"
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Rank: Junior Member Groups: Registered
Joined: 3/11/2010(UTC)
Posts: 68
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Thanks mtnwalker2 for your reply.
I added the malt according to the correct mashing temps. However, I don't have anything to measure the starch conversion (need to check that out). It has definitely thinned some now. I think I'll stick with cracked corn in the future (although I know I have to boil it longer).
I added the yeast and it's bubbling away. I hope it hadn't gotten contaminated already.
Thanks again!
Steve
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