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Old 01-08-2012, 01:09 PM   #711
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Well, the brew was a success! Everything went perfect. Hit all temps and held them, hit correct pre-boil volume, and OG. It's now bubbling along furiously at 68 deg.

Only issue I had was the spout on my bottling bucket getting stepped on and pulled out while it had starsan in it. I had about 6 ppl here yesterday so we were fighting for floor space near the kettle.

Thanks for the help guys!

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Old 01-08-2012, 02:18 PM   #712
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Quote:
Originally Posted by CidahMastah

This is a myth that a lot of BIABers have debunked. It is a common misconception that if you sparge past 168F you will get tannins in your beer. Not true. You need basic PH AND temps above 168F for this to happen. If you do a single sparge you should never have issues with tannins. If you fly sparge, or batch sparge multiple times you have to be more cognizant of this issue because you continually increase the PH value (to more basic) as you add more water and dilute from your mash PH (which is likely PH5.4+/-2).

1. It is ok to squeeze the bag.
2. You should sparge because if you don't it will lower your efficiency.
3. I would mill the grains twice. It will only help with your efficiency and can only help, not hurt you.

When I did BIAB (quite a while ago) I had good luck with a single sparge at 180 (your grains will bring it down to ~168F). If you don't have a good way to sparge simply pull your bag into a colander and do your best to pour some hot water over the grains to rinse the sugars into your brew pot.
I am a BIAB'er and was wondering, (scientifically), what would happen if you rinse/sparge the grains with cooler water? I have done this but have not tasted any difference in my finished beer. I have sparged with room temp water, and did the same batch, (a Kolsch), with 150 degree water. I also squeezed on one batch, and didn't squeeze of the other. I never tasted a difference between the two...
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Old 01-08-2012, 04:17 PM   #713
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I just brewed this last night for the second time. Last time I hit my numbers perfectly, this time my og was low, 1.045. I'm not sure why I did everything the same. Bad crush maybe?

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Old 01-14-2012, 02:15 AM   #714
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Brewed a Dunkel version of this yesterday. Replaced the Pilsner malt with Munich. We'll see how it turns out and I'll report back as soon as I try it.

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Old 01-16-2012, 10:20 PM   #715
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Great so far!
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Old 01-21-2012, 05:24 PM   #716
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Has anyone brewed this using the advice from Yooper on his water primer sticky? -- Baseline: Add 1 tsp of calcium chloride dihydrate (what your LHBS sells) to each 5 gallons of water treated. Add 2% sauermalz to the grist.

Deviate from the baseline as follows:

For soft water beers (i.e Pils, Helles). Use half the baseline amount of calcium chloride and increase the sauermalz to 3%

My water is horrible, lots of sulfer.

I'm intending to use distilled water using 1/2 tsp Calcium chloride and add to the grain bill 3% Sauermalz.

Any thoughts?

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Old 01-21-2012, 08:05 PM   #717
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I've had good results with RO water and 1/2 tsp of CaCl & 1/8 tsp gypsum. Makes for a good balance. If you can get it I would suggest RO water. It has a minute amount of minerals left in it. Distilled would have nothing left in it.

And my hefe recipe has .2 lb acid malt/ sauermaltz. Gives it a nice finish, the tiniest bit of a sour bite....balances the maltiness.

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Old 01-22-2012, 04:42 PM   #718
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Quote:
Originally Posted by foonogg
Great so far!
<img src="http://cdn.homebrewtalk.com/attachment.php?attachmentid=43899"/>
Looks beautiful
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Old 01-28-2012, 02:22 AM   #719
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Quote:
Originally Posted by foonogg
Great so far!
<img src="http://cdn.homebrewtalk.com/attachment.php?attachmentid=43899"/>
Great recipe Edwort! Brewed this on the 16th og 1.071 fg 1.016 tastes awesome out of the hydrometer getting ready to rack this! Can't wait to taste it cold out of the tap.

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Old 01-29-2012, 05:10 AM   #720
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Quote:
Originally Posted by pdean50 View Post
Ed I would just like to say thanks for the recipe. My brew partners and I brew 15 gal. of your Hef. and just recently entered it into and brew competition called Timbers Army Homebrew Competition. We won first place in the Hefeweizen catagory with a second place overall. We now get to brew the beer at McMenamins 5 barrel system.
We also placed 1 lb of blueberry's from my backyard in 5 gallons of your hef. and won second place in the hef. group. The judges said that the blueberry hef. was a perfect example of what a fruit beer should taste. They said it was perfectly well balaced. Needless to say this years blueberry's are ready to pick to later be placed in yet another brew of your hef. recipe.

Thanks for letting other people take a chance on your nice recipe. If you want I would be happy to give you my imperial porter recipe which won in the peoples choice awards at the same brew competition. There was no catagory for the porter but some of the judges said it was quite suprisingly good.
I wanted to do a blueberry hefeweizen, and was curious to the method you used. Did you crush the blueberries, and put it into secondary fermentation? Soak in vodka? It sounds really good! Great Idea for a NW Hefeweizen!
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