So I brewed this today and it seemed to go well other then me missing my mash temps.
Just to clarify...Original Gravity: 1.052 means a 1.052 gravity reading post boil?
yes post boil and also before pitching the yeast and then take your FG number and adjust for temperature.
Awesome! Please let us know how this turns out as it's on my list for sure. Before this is Edwort's House Pale ale.
Super excited about both recipes!
Keep us updated on your brew!
Jeff
Will do. It is bubbling away right now stinkin up my garage heh.
Is this beer really ready for bottling at 10 days or is that if you are kegging?
Been sitting at about 68-70 now since Sat. I also used a american wheat and not a german one since my local store didn't have it. Guy there said it wouldn't make a huge difference but who knows.
No idea what the american wheat was...the guy that worked there said it would just change the color a bit and not the flavor but I was still skeptical.
O well nothing I can do about it now.
Smack pack or vial?
I am talking about the grains and not the yeast. The yeast I used was the one in this thread.
Think you guys might be confusing what I said. I used American wheat grains and not german grains.
Ahh gotcha. My mistake.
Subbing American wheat malt for German is not going to affect this recipe at all. Might change the color and malt profile just a hair but unless you did a side by side comparison you wouldn't notice the difference.
Forgive me if I've missed this in the thread, but I'm looking at buying wheat malt, and I can buy Weyermann Pale or Dark. I'm assuming by looking at the pictures I want the pale? Lovibond 2.4 vs. 7.3 for the dark.
I cracked one of these open last night after about 2 weeks in the bottle. Fantastic - my best hefe yet.
Subbing American wheat malt for German is not going to affect this recipe at all. Might change the color and malt profile just a hair but unless you did a side by side comparison you wouldn't notice the difference.
I think I fermented too cool at around 68. Don't seem to have a lot of banana flavor or clove. Kinda seems watered down is the best way I could put it.
IPAAAA said:Yup. I was expecting umm I guess a thicker mouth feel if that makes sense. t is still very good but maybe I just havent had a commercial hef lately so I could tell the difference.
SteveSD said:I brewed this on Sat 1/29 but used WLP380 Hefeweisen IV yeast instead of the WLP300; I've gotten less "banana bomb" when I used 380 in the past. This is about my 8th all-grain batch, and I've been getting lower OG than expected when grinding my grains at the LHBS, so this time I sent the grains through their mill twice. I did use rice hulls to avoid a stuck sparge. My OG came in at 1.060, higher than expected. I put 5.25 gallons (including starter) in the carboy, then put the carboy in the ferm chamber at 68 degrees. I did use a blowoff tube instead of an airlock.
Yesterday morning there was a pretty thick layer of trub at the bottom of the carboy (maybe as much as 1/2 gallon), and only a thin layer of krausen on top. Temp of the carboy was at 68. I was at work for 24 hours so did not check again until today. This morning there is so much blowoff that probably a pint of wort/beer went into the blowoff pitcher, and the carboy temp now reads at 72. All the trub is just churned into the beer (this is my first batch in a carboy instead of a bucket so I never got to see that before).
My questions:
Given that the endothermic activity of the fermentation has increased the temp of my carboy, am I going to get too much ester production?
Is there any way to end up with 5 gallons of beer with this recipe? Seems like by the time it's done fermenting and the trub resettles I will have only about 4 1/2 to 4 3/4 gallons to go into the keg. I used a 6 gallon carboy but seems like more wort would just mean an even messier blowoff.
Will I still be able to wash and harvest my yeast with so much trub? I've reused this yeast before, but that was with an extract batch using hopped extract, so I had no hop pellet residue or other trub to deal with.
Thanks in advance for any info.
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