Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Help with hefeweizen please

Reply
 
LinkBack Thread Tools
Old 08-03-2008, 11:31 PM   #11
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

Quote:
Originally Posted by issack View Post
you can still have a great beer even though you didn't have the OG you wanted.
Yes and no.

Yes if it is in the ballpark, No if it is way off like 10 or more points. Then it can get hairy depending on the recipe. I was teaching a guy AG once and I think I was so focused on explaining the process that I wasn't paying enough attention to my sparge rate. Well I came up way low (10 points) and the beer just didn't have the body that it normally does, and I have made that recipe many times.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2008, 11:36 PM   #12
issack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Big Island Hawaii
Posts: 96
Liked 1 Times on 1 Posts

Default

Very true.. I was thinking like 4 points off.. Not ten.. Ten is bad.

__________________


Fermenting.American Pale Ale 14 gal. with simcoe and cascade hops.

Marion berry, blackberry mead 7 gal.
Raspberry mead 7 gal
Watermelon mead. 7 gal
Blueberry mead. 7 gal
White pineapple mead. 6 gal


issack is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2008, 11:53 PM   #13
mew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Posts: 853
Liked 8 Times on 4 Posts

Default

A great brewer can change courses mid-brew and make a great beer no matter what happens along the way. That's what I strive for and I never throw anything out.

__________________
mew is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2008, 05:11 AM   #14
noisy123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Madison, WI
Posts: 587
Liked 1 Times on 1 Posts

Default

A good goal mew. I am not yet a great brewer but I share your goal.

I rebrewed Ed's Hefe recipe today (my first all grain). I used Flyguy's steam infusion mash system with excellent results. I used my 24 qt pressure cooker to do several temperature changes.

I did a two step mash (an acid rest at 104 -30 minutes) and the rest called for in the recipe of 156 for 90 minutes. Heating to 156 took right around 20 minutes (but I wasn't pushing it). I then mashed out at 168 and batch sparged with two equal sized infusions. I had a bunch of stuck sparges, but I was able to remedy them using the steam injection (and a wire hanger - heh).

Things worked really well. I got 81% efficiency and my O.G. and pre-boil gravity readings were spot on. I boiled on the stove using an insulating jacket. That also worked pretty well.

I don't yet have a chiller (its coming soon) so I took my kettle and put it out in the yard in a tub and just let the water from the hose overflow the tub. That worked pretty well, I was able to cool the whole wort down in less than an hour. I pitched the hefe onto an belgian wit cake (next time I'll use the suggested yeast - but I was bottling that guy up so I figured what the hay). I'll let you know how it tastes, but I gotta say, I'm pretty pumped. Between Ed's recipe and a million of Flyguy and Bobby_M's innovations I have a pretty good set up. Thanks!

__________________

Last edited by noisy123; 08-04-2008 at 05:13 AM.
noisy123 is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2008, 12:34 PM   #15
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Ridley Park, PA
Posts: 1,142
Liked 18 Times on 17 Posts

Default

How much water did you put in the pressure cooker and did the pressure go to zero during the 20 min step-up?

__________________

Next: Oktoberfest v5
Fermenting: Conan DIPA, 1830's English Mild @ Earth - Bread + Brewery, Dopplebock, Cider, Rye Berliner Weisse, Barrel Fermented Dreg Lambic, Brett Trois Helles, Sauerkraut Fermented Gose, Carrot Blossom Cedar Mead
Drinking: Tropicale Thunder v2, Lambic, Brett Trois IPA, Brett Blonde, Kriek, Saison, Sour Blonde, RIS v1 & v2, Barleywine
Barrel aged: RIS, Rye Barleywine, Tripel

dstar26t is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2008, 01:51 PM   #16
noisy123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Madison, WI
Posts: 587
Liked 1 Times on 1 Posts

Default

I used 3.5 gallons of water and was able to keep up above 5 PSI the whole time. (1.5 lbs/gallon mash in). I think 10 gallon batches however, may be a trouble with a stovetop heat source. I would test this in water first before relying on the steam injection for an actual mash.

I probably should have stuck the first mash out, but it was 1:00 am when I started the boil and I had to bottle another batch before I could even use the yeast cake. I thought about letting it sit and boiling the day after mashing but I heard about issues with off-flavors from bacterial colonies setting in before the boil. In short, I am a bit of a douche, but I am ultimately very happy with what I'll be calling my first successful all-grain. I really appreciate this forum and being able to come here with questions. You guys are great. This is starting to sound like an Oscar speech so I'll stop now.

By the way, I sorted out the problem the night before last. My thermometer was not impervious to water near where the wire entered the thermocouple. I got a new thermometer yesterday and all went really well.

__________________

Last edited by noisy123; 08-04-2008 at 02:24 PM.
noisy123 is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2008, 12:49 AM   #17
mew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Posts: 853
Liked 8 Times on 4 Posts

Default

Sweet! Way to keep at it!

__________________
mew is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2008, 06:36 AM   #18
devaspawn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Central VA
Posts: 940
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by noisy123 View Post
I ended up ditching rather than wasting the money on the hops, yeast and ice (wort chiller is coming soon). I am gonna try again today. Wish me luck. Thanks for all the help, I'll update with my resounding first all-grain success today.
I just sat here mouth agape for about 3 minutes after reading this...


__________________
Cry 'Havoc,' and let slip the dogs of war;
That this foul deed shall smell above the earth
With carrion men, groaning for burial.

Prim 1: Ogre's Inverted Extra Red Ale
Prim 2: Ogre's Hair of the Dog Imperial Amber Ale
Prim 3: Ogre's Relaxed APA
Sec 1: Honey Blonde Ale with Hefe Yeast
Sec 2: Scotch Wee Heavy
Sec 3: Ogre's Simple Mead
Keg 1: Ogre's Brown Ale
Keg 2: Ogre's Extra Red Ale
devaspawn is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2008, 06:48 AM   #19
Kauai_Kahuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Hawaii
Posts: 2,280
Liked 7 Times on 7 Posts

Default

noisy123 - I do not know if I should scream in horror of dumping wort.... You know you could of started the fermentation and stepped it up with LME/DME/Honey/Maple Syrup/Sugar, ANYTHING BUT BUD LIGHT. But OK, your a perfectionist and I think I can deal with that, it just bugs my Anal retentive personality.

OR - Should I beg you for details on you pressure cooker / steam infusion system, I mean sizes, parts list, picture PORN and all that stuff.
I don't know if I had a thread that has made me so conflicted before.

__________________

---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Kauai_Kahuna is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2008, 12:18 PM   #20
noisy123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Madison, WI
Posts: 587
Liked 1 Times on 1 Posts

Default

Ok, Ok. I promise not to dump wort again but you're all gettin a bottle if it tastes bad with a note that says:
Hier is mah beerz. Y it taste bad?

My steam-infusion system came from here:
http://www.homebrewtalk.com/showthread.php?t=25974

I used 1/2 " copper tubing because the parts were easier to find. I used sweat-on copper fittings (for FIP adapter) on the steam-wand and a ball-valve so I could use 3/8" barbs and silicon tubing. I can post some pictures if you would like to see the specifics of my system but Flyguys is the inspiration.

__________________
noisy123 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My Bavarian Hefeweizen not like Paulaner Hefeweizen - How come? cootr_brn Extract Brewing 22 05-19-2014 11:06 PM
Help me name my Hefeweizen :( Tetravus Beginners Beer Brewing Forum 26 08-01-2009 07:58 PM
Hefeweizen COBrewer Recipes/Ingredients 5 04-28-2009 04:41 PM
Hefeweizen - Almost Done? Eskimo Spy Beginners Beer Brewing Forum 5 07-20-2008 02:34 AM
2nd AG, Hefeweizen thedaler All Grain & Partial Mash Brewing 3 04-25-2007 09:21 PM