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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > 30% efficiency. Should I dump it?

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Old 01-28-2013, 03:36 PM   #11
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You made near beer! Yum!

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Old 01-28-2013, 04:16 PM   #12
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[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.
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Old 01-28-2013, 09:21 PM   #13
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The fermentation on this batch is very active, kinda surprising. I guess the handfull of raspberries that were added at flameout must have helped.

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Old 01-28-2013, 09:38 PM   #14
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Was that malted wheat? Or did you do a cereal mash of some kind?

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Old 01-28-2013, 10:08 PM   #15
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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)
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Old 01-29-2013, 05:59 AM   #16
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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.
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Old 01-29-2013, 12:12 PM   #17
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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.
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Old 01-29-2013, 12:28 PM   #18
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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/2012/12/how-fruit-effects-yeast-viability.html

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Old 03-12-2013, 01:28 PM   #19
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Results/conclusion: Verrry dry. Stale. No rapsberry flavor whatsoever. These bottles are going down the drain.

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