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rcrabb22
Joined: 23 Dec 2010 Posts: 462 Location: Illinois
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Link Posted: Mon Jan 07, 2013 9:00 pm Post subject: Maris Otter = More Dough Balls |
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Anyone else notice more and "tougher" dough balls when using Maris Otter. I sure do. I have tried small amounts of grain then stirring, all of the grain in, then stirring (NOT GOOD) and I can't seem to stop them. I spend about 10 minutes breaking them up which is annoying.
I condition my grain bills and crush at .038" with a Monster 2.0 grain mill. I don't have an issue with US 2 Row, but Maris Otter is a different story. It is annoying.
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Mon Jan 07, 2013 9:05 pm Post subject: |
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Crud... I have a MASSIVE grain bill that is an extremely high percentage Maris Otter. My first time to use this grain... Making an Old Ale of the strong variety. Guess I will attach my wife's potato masher to a keg spear!!! haha!
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OMJ
Joined: 19 Nov 2012 Posts: 43
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Link Posted: Mon Jan 07, 2013 9:57 pm Post subject: |
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Ive always found maris to be stickier than American 2 row. Not anything you can do about it that I know of other than lots of stirring.
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Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
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Link Posted: Mon Jan 07, 2013 10:21 pm Post subject: |
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Could rice hulls help stop the formation of the dough balls if you add them along with the grain while you're doughing in?
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rcrabb22
Joined: 23 Dec 2010 Posts: 462 Location: Illinois
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Link Posted: Tue Jan 08, 2013 12:54 am Post subject: |
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huaco wrote: | Crud... I have a MASSIVE grain bill that is an extremely high percentage Maris Otter. My first time to use this grain... Making an Old Ale of the strong variety. Guess I will attach my wife's potato masher to a keg spear!!! haha! |
Well at least you know what could be in store ahead of time. I hope your brew is a good one!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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bbartonyang
Joined: 05 Sep 2012 Posts: 1 Location: Riverview, NB
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Link Posted: Mon Jan 14, 2013 9:11 pm Post subject: |
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Like Kal said, if you dough in slowly you will never have dough balls.
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Pugs13
Joined: 03 Jan 2013 Posts: 34 Location: MN
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Link Posted: Mon Jan 28, 2013 5:53 pm Post subject: |
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I use MO for all my recipes and have never had any issue. Just make sure you dough in slow and keep stirring. Good luck!
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