Search results

Just checking in. It’s been a while since I’ve been on HBT. My joint health has been damaged and brewing has been hard for the last few years. I love to come back to this tread and my other two experiment threads and reread... it makes me want to brew up a Hefeweizen again... I’ll just need to...

Ok, so I did not read all 2000+ posts. I got about 300 in and I won't have the time to read through all the rest. What is the peak drinking for this beer? I want it at its best for our wedding reception, which is 12 weeks away. I have everything I need to brew, but need to figure out when. In...

I'm in Asheville and we brought a bunch of New Glarus (from WI). However it hasn't worked out for us to trade with anyone yet. We are here until Sunday. Any takers who want to trade? We have Belgian Red, Serendipity, Raspberry Tart, Scream IIPA, Enigma.

It is calculated on total volume, not degrees Plato. If I factor in starting gravity it comes to .5-.6 million cells/mL/°P. The references in the books don't get that specific to gravity. Just pitch size based on volume.

I think there is a high margin of error in starters. Mine is on a stirplate and although the Brewers friend calculator can account for that I think my starters are ending up with a higher cell count than expected. If the count is too high, little replication happens, oxygen levels are still high...

As far as protein rest is concerned... Most maltsters will say their modern malts are modified enough that a protein rest is not necessary anymore.... But if you've made your Hefe with under modified malts and had a gummy stuck mash, you may still want to use one. If you are using a FA rest, it...

There is a great journal article that was gifted to me a few years ago... It went into the FA release at different temps, over time and at different pHs. The control was malt that had been kilned to kill enzyme activity to see how much was released by simply dissolving into the water, and not...

I believe so. But the Lactic Acid will still leave lactate behind, which has a distinctive taste. That's what they were testing for in brukaisers experiment. Once over the taste threshold it can not be removed or neutralized, but perhaps covered up. If too acidic from the yeast and not lactic...

Yes, I will collaborate, but know that is a unicorn, not a dragon. lol. J/K For the Clove, here is the super quick summary of all my research over the last 3 years: Ferulic acid rest: is a must. Aim for 30 minutes (levels off at 2 hours, but protein degradation may be too high) , and then...

After 2 years of brewing with the Bohemian/Bohemian combo (always with some munich) and in reviewing my notes in preparation to speak on this experiment at NHC this year I decided that I need to play out the combination with the Rahr Red Wheat. I thought I had figured out what would make my hefe...

Ok, Here is the latest update. On 6/30/15 I ran a double brew day (night), and brewed my Hefe and a BIAB Wit. I backed WAY off the Lactic acid and used store bought RO water for the majority of my water. (I couldn't pull enough from my filter in time) I mashed in with the Spring water and hit...

I think with this style... Since it's based on what we want, instead of historic or style based recipes, that you can go with what you want for the grains. I choose the midnight wheat after tasting all of the roasted and chocolate grains at Brew & Grow. It had the best "dark" flavor with the...

So, I finally re-brewed this... Except I was in a hurry and went extract with it, which I have to admit is great. Here is the recipe. And the results... Chocolate Malted Milk Stout (5 gal batch) 1 lb. Midnight Wheat 1 lb. Caramel 60L 6 lbs. Dark DME 1 oz. UK Kent Goldings (4.5% AA) @ 60 min 1.5...

Newsman ~ If you have a carbonated cap you can try this. Take a small clean soda bottle and stuff it full of fresh (new) cinnamon sticks. Fill with vodka. Put your carbonator cap on and hit with around 30 psi. let sit for 10 min.... I might let it sit a day or two. This will be your super potent...

Correct. Sadly, my yeast accentuated the pH drop during the fermentation as lower pH worts are supposedly prone to doing, so I'm sitting on a Hefe with a finished pH of 3.75. A drop of 1.32, well over the 1 point drop that I read to expect. I'm going to have to change my brewing water. There is...

1. Ferulic acid rest is 30 minutes. The minimum needed to see a large jump in Free Ferulic Acid to bump up 4VG. No it does not really acidify the mash. My ferulic acid rest sat at 5.76. Then after infusing my highly carbonate spring water to bring up to sacc rest the mash measured in at 5.89. A...

It's application time.... Yesterday I was a bad scientist. I brewed my Hefe again, but made 4 changes! Agh too many! Just kidding. With all my prep for NHC I ran across old notes and some new realizations. I swapped out my bohemian wheat for the rahr red wheat. (I want to see if the rye like...

To answer a few questions... On the acetylaldehyde, I did not detect it, nor was it mentioned by any of the tasters. I did pull an early few bottles of the flat/open Hefe and send them to midwinter competition. It didn't score particularly high, to the judges the banana was too muted, they could...

The analysis came back a few days later and I spent many hours tracking down ester names, descriptions and threshold levels. The following slides show the differences in the two batches. The first slide shows the esters that had relatively stable counts (in ppm) as the control. The Green bar on...