jknapp12105
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Is this for 5 gallons?
Is this for 5 gallons?
Mysticmead said:read the first post. it says batch size 6 gallons
VaBrewer said:Meaning no disrespect - No, it doesn't. Post 1 on Page 1 on this thread doesn't say anything about the batch size. I've looked at it several times, but nope still not there. So is it 5 like anyone would think, or is it 6?
I plan on brewing this on Friday, and having plugged in all the info planning on it being a 5 gallon batch now has me wondering.
Meaning no disrespect - No, it doesn't. Post 1 on Page 1 on this thread doesn't say anything about the batch size. I've looked at it several times, but nope still not there. So is it 5 like anyone would think, or is it 6?
I plan on brewing this on Friday, and having plugged in all the info planning on it being a 5 gallon batch now has me wondering.
Meaning no disrespect - No, it doesn't. Post 1 on Page 1 on this thread doesn't say anything about the batch size. I've looked at it several times, but nope still not there. So is it 5 like anyone would think, or is it 6?
I plan on brewing this on Friday, and having plugged in all the info planning on it being a 5 gallon batch now has me wondering.
Yes,
Looking at it on my iPhone via the HBT app, it doesn't show the 6 gallons which is odd.
Thanks for clearing it up.
epanknin said:Has anyone used a Wyeast 3944 belgian wit strain versus the recommended Hefe IV yeast? I have a yeast cake that is about to open up. Any thoughts? Can I pour my wort directly onto the yeast cake or will it be better suited to wash the yeast and re pitch? Thanks in advance.
janson745 said:Thats awesome to hear. I am a new guy who just got turned onto S-05. I have some extra and was looking for something new to make. This one looks like it's gonna make the list for my next couple.
Thundercougarfalconbird said:Made this beer a few weeks ago with a few adjustments (lower mash temp, lower gravity) and have already cleared the keg. WLP380 is a fantastic yeast, exactly what I wanted in ALL of my hefes. I will be rebrewing this one eventually.
I also entered it into the Savannah craft brewfest's Summer Suds contest. I'll post results when I get em.
Thundercougarfalconbird said:Took first place in "Low-country ale" category (category created for competition in Savannah, GA)
OCBrewin said:Funny you say that about going overboard....
On my third batch of this stuff (hard to keep it around) I decided to really up the flavor and added an additional frozen limeade concentrate can..... Bad idea! It's way to much, reminds me of a margarita with all of that lime and boozy alcohol from the simple sugars...
Still gonna let it mellow and see what happens. In the meantime ill just have to stick with brewin another original recipe. Thanks again slim
Here is the deal.... brew day normal. SG 1.046. Pitched (Hefe IV) yeast at roughly 70 degrees. Great airlock activity for about 2.5 days after about a 12 hour delayed start from pitch time. Airlock activity minimal if any after 3 days. Took sample with 1.002 reading (Day 3). Added room temp limeade. (Day 20) took sample and reading of 1.010. (Day 22) took sample and reading of 1.010. No secondary transfer. Primary bucket stored in basement regulated at 72 degrees.
Decided to bottle after no movement. Boiled 1.5 cup water and added 4.7 ounces of corn sugar. Cooled to room temp. Added to bottling bucket and racked 5 total gallons onto the priming solution. Stirred about three times throughout.
According to beer smith this corn sugar measurement should have produced a 2.5 vol carbonation. I usually try one bottle each week to check on carbonation. First bottle after about 8 days is definitely over carbonated. Champagne like bubbles on your tongue. I get a mountain of foam with the carbonation bubbles carrying all the sediment to the top and out of the bottle. Left with very little beer after the foam resides.
Not sure what has happened. Normally I get a little more carbonation after each week. No bottle bombs since I bottled 10 days ago. No bulging caps.
I decided to refrigerate for at least 48 hours and attempt another bottle. Same effect. Beer tastes a little green and needs some time to mellow out in your face lime flavor. But should still a good beer after letting the flavors blend/balance. I understand it could take up to 3 weeks to allow the carbonation to fully suspend in the beer. However, this batch does not seem right compared to my previous batches.
I attempted for 6 total gallons so I could do a test 1 gallon batch of simply grapefruit as well. Used US-05 and bottled a few days after the LLH. These bottles are carbonating fine as usual.
I used the same bottling equipment (auto siphon, racking tube and bottle wand) on each batch. Both LLH and GFH. No gusher of my GFH test bottles to date.
Any thoughts. It seems like re fermentation has started again in each bottle of the LLH producing additional CO2. Any thoughts or final gravity readings prior to bottling appreciated.
Sorry for the long thread.
I know this recipe has won multiple medals in comp, so it got me thinking. What category is everyone entering it in, weizen? Seems like that would be the obvious choice but I'm just double checking.
TheGAC said:Well, yesterday I made this brew. I made the extract recipe, and I have super high hopes for this brew! I rounded off the numbers a little bit, ended up using #7 of Wheat Liquid Extract and #1 of Extra Pale Liquid Extract. I was able to get a hold of the Motueka and Sorachi Ace hops. I got the zest off of 5 limes (they were on sale, 5 limes for $1), and instead of the White Labs Hefe IV yeast, I used the Wyeast #3333 (German Wheat). I made my first starter ever, and ended up with a starter that was 1400ml. Can't wait to see how this comes out. After about 5 hours, it was bubbling away as happy as could be! Yay Beer!
It's beer...so how can it be bad, but if I could recommend one thing...get Hef IV in the next batch....it's the best yeast for this beer and most other Hef's!
TheGAC said:Yeah, I hope to use the Hef IV next time. The only reason I didn't use it this time is because I was unable to get a hold of it. (or rather, I didn't want to have to pay shipping to yet another place, I already had to use two different sources to get all the ingredients)
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