RachmaelBenApplebaum
Well-Known Member
So I did a simple hefeweizen a week ago and pulled a gravity reading today, original recipe is as follows.
6lb briess wheat lme
6oz crystal 10
1oz hallertau (60min)
WLP300
O.G. 1.042
It fermented really vigorously for 2 days around68-70 degrees and then settled down to 61 after the majority of two days was over. When I pulled the sample it was either still fermenting or because of off-gassing of trapped CO2 from the ferment and it was at 1.010 which is where it's expected to stop. Am I crazy or will it go further than that? Also I gave it a little taste and while very green it seemed to lack body and much of that hefe flavor I'd expected. While conditioning/ carbonation should make it a good deal more different I'm wondering if it's a bad idea to add 2ozs coriander cracked and made into a strong tea at bottling? I didn't really expect it to be mind-blowing, but making it better would be nice. Thoughts?
6lb briess wheat lme
6oz crystal 10
1oz hallertau (60min)
WLP300
O.G. 1.042
It fermented really vigorously for 2 days around68-70 degrees and then settled down to 61 after the majority of two days was over. When I pulled the sample it was either still fermenting or because of off-gassing of trapped CO2 from the ferment and it was at 1.010 which is where it's expected to stop. Am I crazy or will it go further than that? Also I gave it a little taste and while very green it seemed to lack body and much of that hefe flavor I'd expected. While conditioning/ carbonation should make it a good deal more different I'm wondering if it's a bad idea to add 2ozs coriander cracked and made into a strong tea at bottling? I didn't really expect it to be mind-blowing, but making it better would be nice. Thoughts?