Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > 30% efficiency. Should I dump it?
Reply
 
LinkBack Thread Tools
Old 01-28-2013, 04:36 PM   #11
gcdowd
Hopalicious
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
gcdowd's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Baldwinsville, NY
Posts: 1,881
Liked 195 Times on 149 Posts
Likes Given: 5

Default

You made near beer! Yum!

__________________

God invented whiskey to keep the Irish from ruling the world.

gcdowd is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 05:16 PM   #12
patthebrewer
Manasquan River Brewing LLC
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
patthebrewer's Avatar
Recipes 
 
Join Date: Sep 2012
Location: , allenwood, nj
Posts: 684
Liked 55 Times on 48 Posts
Likes Given: 141

Default

[quote=BigEggy;4835464]

Quote:
Originally Posted by patthebrewer View Post
Guinness is only 3% ya know. QUOTE]

Not the proper stuff .. the new mid strenth Guinness is only 2.8% but real
Draught Guinness is 4.1-4.3% depending on what type.
When I was in Ireland a couple years ago, the factory tour explained that they only made it to 3% because the way the tax structure works there, they are taxed on ABV. I was also told this is the traditional strength it is brewed to.
__________________
Manasquan River Brewing LLC
patthebrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 10:21 PM   #13
dm1217
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 56
Liked 1 Times on 1 Posts
Likes Given: 13

Default

The fermentation on this batch is very active, kinda surprising. I guess the handfull of raspberries that were added at flameout must have helped.

__________________
dm1217 is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 10:38 PM   #14
ong
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Portland, OR
Posts: 841
Liked 116 Times on 91 Posts
Likes Given: 1

Default

Was that malted wheat? Or did you do a cereal mash of some kind?

__________________

Oregonians: trade canned goods, homebrew, fresh produce, and more at chowswap.org!

ong is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 11:08 PM   #15
dm1217
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 56
Liked 1 Times on 1 Posts
Likes Given: 13

Default

Quote:
Originally Posted by ong View Post
Was that malted wheat? Or did you do a cereal mash of some kind?
All the grains were in a 20 minute protein rest (120-130F) and a 60 minute sacch rest (145-155F)
__________________
dm1217 is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2013, 06:59 AM   #16
ong
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Portland, OR
Posts: 841
Liked 116 Times on 91 Posts
Likes Given: 1

Default

Quote:
Originally Posted by dm1217

All the grains were in a 20 minute protein rest (120-130F) and a 60 minute sacch rest (145-155F)
This is for a wit, or something along those lines? I thought you generally needed higher temps to gelatinize the starches in raw wheat, in order for them to convert.
__________________

Oregonians: trade canned goods, homebrew, fresh produce, and more at chowswap.org!

ong is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2013, 01:12 PM   #17
dm1217
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 56
Liked 1 Times on 1 Posts
Likes Given: 13

Default

Quote:
Originally Posted by ong View Post
This is for a wit, or something along those lines? I thought you generally needed higher temps to gelatinize the starches in raw wheat, in order for them to convert.
The goal was raspberry wheat. If my mash temps/lengths are way off, suggestions would be much appreciated.
__________________
dm1217 is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2013, 01:28 PM   #18
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,845
Liked 135 Times on 131 Posts
Likes Given: 58

Default

For my American wheat beers I do a similar mash . 20 minutes at 122 followed by 60 minutes at 150. It's worked pretty well but I am thinking about dropping the protein rest. I think it might be hurting my head retention.

In case you are planning on saving the slurry you might want to note that the viability will be lower with yeast saved from beer fermented with fruit.

Here is an analysis:

http://woodlandbrew.blogspot.com/201...viability.html

__________________

The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

WoodlandBrew is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2013, 02:28 PM   #19
dm1217
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 56
Liked 1 Times on 1 Posts
Likes Given: 13

Default

Results/conclusion: Verrry dry. Stale. No rapsberry flavor whatsoever. These bottles are going down the drain.

__________________
dm1217 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
Do people report mash efficiency or brewhouse efficiency? thisoneguy All Grain & Partial Mash Brewing 66 07-25-2012 06:37 AM
dump it? JohnnyBeerbottles Cider Forum 16 03-01-2012 05:12 PM
Mash efficiency vs Post boil efficiency RootDownBrewing Beginners Beer Brewing Forum 1 08-21-2011 01:33 PM
Infected, to dump or not to dump??? skeeordye11 General Beer Discussion 14 07-17-2009 05:06 PM
Dump it, or don't??? sven137 Extract Brewing 16 02-20-2009 07:01 PM



Newest Threads

LATEST SPONSOR DEALS