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Old 05-03-2009, 11:36 PM   #131
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Well, after reading this thread, I decided to make this my next brew. Went to the local Brew and Grow, and got the all grain ingredients. Only thay didnt have CaraVienna malt. Only vienna.

So........whatcha think this difference will do to the brew?

I need to stop reading these recipe threads. MY Cascade Wheat is only 4 days into the fermenter, and I now have another ready to go on the pot.

Who's signature says " i need more carboys?"...guess thats me....

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Old 05-04-2009, 12:13 PM   #132
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Well, after reading this thread, I decided to make this my next brew. Went to the local Brew and Grow, and got the all grain ingredients. Only thay didnt have CaraVienna malt. Only vienna.

So........whatcha think this difference will do to the brew?

...
Crystal #20 would be a suitable replacement. Barring that, at only .25#, doing without and simply upping your base to compensate will work well too.
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Old 05-05-2009, 05:05 AM   #133
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Crystal #20 would be a suitable replacement. Barring that, at only .25#, doing without and simply upping your base to compensate will work well too.
I upped the base, and its into the fermenter.

Things go soooo much easier in my head than in reality....lol.

I set up my tun from a cooler with the steel braded line inside, with the internal hose removed. I still had lots of grain coming through. I think the mill at the LHBS is set too small, as I seemed to get alot of powder through.

Beer alos seems alot darker than what I thought it should be. Maybe because of the small grains getting through?

One of these times I will have a smooth brew day.
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Old 05-05-2009, 09:22 PM   #134
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Belgian yeast is notorious for violent, prolonged fermentation. Sometimes it will
actually get so thick on the fermenter wall that fermentation slows down and you have to knock the yeast back down into solution.

It's pretty typical.

Youre not kidding its violent. Glad I went with a blow off tube, and it hasnt even been 24 hours.

Beer has lightened in color considerably as well.

Thanks again.
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Old 05-10-2009, 02:52 AM   #135
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I brewed this up yesterday' I did make one change though. The only pale malt I had on hand was maris otter so I used it instead. I will probably brew it again in a couple weeks after I pick up a sack of 2-row and compare the finished product.

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Old 05-22-2009, 02:48 PM   #136
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BierMuncher,

This looks like a really good recipe. I think that I might make this for my first attempt at an all grain batch. I do have a question though, what is the flaked wheat and what does this do for the beer? Thanks.

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Old 05-22-2009, 03:19 PM   #137
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Flaked wheat looks like a lighter colored version of oatmeal.

It helps with head retention, adds a nice mouthfeel, but ferments crisply.

If you can’t get to an HB shop, you can sub in quick oats from the grocery store and get acceptable results.

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Old 05-22-2009, 11:17 PM   #138
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If you can’t get to an HB shop, you can sub in quick oats from the grocery store and get acceptable results.
Thanks BM! I have a pretty good LHBS about 10 minutes from where I work and it happens to be on my way home. On thier website they show that they do stock the Flaked Wheat, they also have just Wheat and something called Torrified Wheat but it doesn't look like they carry Wheat Malt unless that what the Torrified Wheat is. Any ideas what that is? By the way the name of the place is Adventures In Homebrewing (Homebrewing, Beer Brewing, Wine Making, and Home Brewing Supplies).

Anyway, thanks for the answer.

p.s. my wife doesn't like the term SWMBO, probably 'cuse it's true!
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Old 05-23-2009, 08:26 PM   #139
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This was my first all grain brew yesterday. Fastest activity to date. Pic looks darker than actual.


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Old 05-23-2009, 08:39 PM   #140
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brewed up 10.5 gallons today. made a 2L starter 2 days before.

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