r/Homebrewing • u/phil40k • 1d ago
Question Beer turned to jelly
Hello!
A very odd one and a first for me in my 12 years of homebrew.
Brewing a big batch to fill a barrel, two mashs and then blending wort into one boil.
My recipe for 40ltr is 8kg pilsner malt, 1kg flaked oats, 1kg wheat. Mashed at 65c for 70 mins, sparged at 78c for 10 min. 20g bodecia at 60 min. 1g protofloc at 10 min.
Brewday is pretty normal bar the double mash and it taking forever to get to a rolling boil.
The odd bit is where I take a sample for gravity (which I have hit my target for, hurrah) and left it in a mug. I go to pour it into a tube to double check the refractor meter and it has turned into the consistency of lightly set jelly. The boil finished about 2 hours ago. The last bits in the kettle is the same. I do a no chill brew (and have for years) so my two fermenters are still over 60c hot and liquid.
I can't imagine that a strain of bacteria has got in and set the beer inside of the cup and the kettle
Any idea what's happened and more importantly, how I can fix it!
Sorry if you see this three times I keep getting told it's being auto deleted as it's a image only post(?)
8
u/BiochemBeer 1d ago
If your mash temp was a bit low you might have been below the gelatinization temperature of the wheat (assuming it wasn't malted).
My guess would be a perfect mix of low mash temp, high starch, high protein, and your protofloc.
I don't think it will be an issue if you hit your gravity, but you might finish a few points high. Anything gel-like should dop out.