I am going to brew this next weekend.....I have not brewed a batch of beer since last year when I was brewing every other weekend it seems...I know shame on me!
Anyway....I have a few questions on this particular recipe and also on my planned process...as I am a bit rusty AND my compute had crashed and wiped out all of my brew data and methodology I had written down to a science.
1) I have nevr used rice hulls. Recipe says use for stuck mash....how do I know if I will need them based on this? Should I just go ahead and use and if so....what is this about soaking etc....like I said never brewed with rice hulls as an adjunct.
2) I use Beersmith...which Mash Profile Should I use for Hefeweizen? I know recipe says 153F for 90 mins.
I was going to use single infusion medium body batch sparge.....
I guess it doesnt really matter on selection as long as I adjust the mash temp and time to match recipe as given?
3) I USED to ferment in my temperature controlled refrigerator until my lovely wife punched a hole in the coil.....by accident or course...anyway....planning on fermenting this one in my basement ...which is currently at ....let me check.....59F....so thats not going to work for an ale.....crap. I guess I would be ok fermenting in living level which we keep in the 68-70 degree range this time of year.
Any ideas on a yeat that would be ok in the 59-60 degree range?
Thanks everyone....looking forward to getting obsessed with brewing again.