Smooth mouthfeel. Fair bitterness without astringency plays well with grainy sweetness from all the wheat. As it lacks roast barley, it drinks more like a dark lager than a stout. It finished slightly underattenuated at 1.018 and wound up at 4% ABV which makes for a very drinkable beer. It's...
Here is the finished beer.
2.7kg White wheat
1.6kg 2-row barley
0.57kg Midnight wheat
0.32kg Caramel 60
0.20kg Flake wheat
0.58kg Rice hulls
17g Nugget Hops (16% AA) at 60 minutes
Mash 50°C for 30mins, then 67°C for 30mins, then mash out at 75°C for ten minutes. Sparge. 60 min boil...
Thread repair files. I own a couple and they're made for situations like this where you can't get a die to chase the threads.
Still and all, you can probably buy a used keg for this would cost to remedy if you look around a bit.
You can brew a wheat beer with T58 but I don't think it will have the same flavor profile as a Hefeweizen. It may turn out as more of a witbier.
But you can definitely ferment a wheat beer with T58. Be forewarned that T58 is a pretty violent fermenter and liable to make a mess of a wheat...
If you need to hold the nipple in place or tighten it, wrap it up in several layers of electrical tape, then carefully grab it with a pair of Channellocks and tighten it. Tighten the nipple until it's tight, then tighten the ball valve. If you need to tighten the valve against the nipple, you...
Lots of good feedback here and I think you all for taking time to respond.
Here are my thoughts:
Amongst other things, I am trying to burn up ingredients I have around the house. I brew with a lot of 2-row and need to burn up about 15lbs of it so I'm sticking with that for now. Ditto the...
Have decided I'd like to try my hand at brewing a wheat stout later this month. There isn't much about them online, but I have a general idea about what I want.
5lbs
5.00
38%
2-Row
3lbs 8oz
3.50
27%
White Wheat
1lbs 8oz
1.50
12%
Red Wheat
1lbs 4oz
1.25
10%
Blonde Roast Oats
12oz...
So this is a mostly extract batch?
Which strain of kveik are you using?
What is your fermentation temp?
I've had trouble with extract beers attenuating as low as I'd like them to. Further, some yeasts are better at attenuating than others. Lastly, I've had yeast that threw up the FU! flag...