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Old 11-25-2012, 04:22 PM   #651
idigg
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That must be rank as f***
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Old 11-25-2012, 04:24 PM   #652
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You sure it reached terminal gravity? Wheat yeasts give off a good amount of sulpher compounds..
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Old 11-25-2012, 06:00 PM   #653
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Quote:
Originally Posted by idigg
You sure it reached terminal gravity? Wheat yeasts give off a good amount of sulpher compounds..
It does smell like sulphur! Never thought of that. Next time I should just let it sit when it has a stable gravity
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Old 11-27-2012, 06:02 PM   #654
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Did you crush the white wheat? Do you only not crush when it's flaked?
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Old 11-28-2012, 12:13 AM   #655
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Going to try this recipe as my first attempt at all grain as soon as I get all my components.
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Old 11-28-2012, 05:22 AM   #656
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Quote:
Originally Posted by MedicMang
Did you crush the white wheat? Do you only not crush when it's flaked?
White Wheat is a Malt so it needs to be lightly milled in order to expose the sugars in the malt.
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Old 11-28-2012, 05:23 AM   #657
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Quote:
Originally Posted by fireslayer
Going to try this recipe as my first attempt at all grain as soon as I get all my components.
Good luck...don't compromise on the yeast/hops and limeade and you will be fine!
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Old 11-28-2012, 04:00 PM   #658
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Do you suggest some rice hulls to prevent a stuck mash? If so how much and do i have to account for those as part of grain bill to figure out my water usage. I will be using a 10 gallon rubbermaid cooler with false bottom.
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Old 11-28-2012, 04:02 PM   #659
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with the small amount of wheat compared to pale and Vienna malt, rice hulls shouldn't be needed. that said, it won't hurt to add them if it gives you peace of mind.
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Old 11-28-2012, 04:08 PM   #660
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Thanks maybe I'll add a few handfulls of them to be safe. I'm also using this calculator to figure my levels and it uses 1.33qts/lb of grain. Will this work as a starting point?

http://www.brew365.com/mash_sparge_water_calculator.php
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