BrianP
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My first AG experience was good except for about 60% efficiency. I'm bottling that one this weekend and will also brew #2.
For batch #2 I'm going to try an American Wheat (6# Wheat, 5# 2-row, 25 IBUs using Saaz or whatever equivalent hops the LHBS has handy).
To address efficiency:
1) I have purchased some 5.2 in hopes it will correct the pH for the spring water i'm using.
2) I'm going to have the LHBS crush the grain twice, since I suspect the grind for batch #1 was weak (a barley crusher will wait 'til Christmas).
3) I'm considering stirring more. I didn't stir during the 60 minutes mash, nor before taking first runnings. I did stir well when I added the grain and also after adding sparge water before letting it sit and recirculating. ( I batch sparge, by the way).
My questions:
How important to efficiency is stirring during the mash (some say every 20 minutes)? How important is stirring prior to taking first runnings?
Any general advice for brewing with wheat (this is my first time w/ wheat)? I use a 10gal MLT with the ss braid. I will use nottingham dry yeast in a 6g better bottle (using a 1/2" blow off tube on a carboy cap). I'm expecting a vigorous fermentation. Maybe add rice hulls to prevent a stuck sparge?
Thanks in advance for feedback/advice.
Regards,
Brian
For batch #2 I'm going to try an American Wheat (6# Wheat, 5# 2-row, 25 IBUs using Saaz or whatever equivalent hops the LHBS has handy).
To address efficiency:
1) I have purchased some 5.2 in hopes it will correct the pH for the spring water i'm using.
2) I'm going to have the LHBS crush the grain twice, since I suspect the grind for batch #1 was weak (a barley crusher will wait 'til Christmas).
3) I'm considering stirring more. I didn't stir during the 60 minutes mash, nor before taking first runnings. I did stir well when I added the grain and also after adding sparge water before letting it sit and recirculating. ( I batch sparge, by the way).
My questions:
How important to efficiency is stirring during the mash (some say every 20 minutes)? How important is stirring prior to taking first runnings?
Any general advice for brewing with wheat (this is my first time w/ wheat)? I use a 10gal MLT with the ss braid. I will use nottingham dry yeast in a 6g better bottle (using a 1/2" blow off tube on a carboy cap). I'm expecting a vigorous fermentation. Maybe add rice hulls to prevent a stuck sparge?
Thanks in advance for feedback/advice.
Regards,
Brian