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Old 01-23-2013, 06:26 AM   #11
Jul 2008
Posts: 1,552
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My berliner was completely unhopped; I didn't really see the point of 10 IBUs. I fermented mine with a handful of raw grain only for three August days in my Texas garage, then added some US-05. It tastes a lot like carbonated lemon juice concentrate, but in a good way.
Say no to intolerance: love gluten and lactose.

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Old 01-23-2013, 06:53 AM   #12
MVKTR2's Avatar
Dec 2007
Columbia, MS
Posts: 1,359
Liked 113 Times on 88 Posts

I've really tried to maintain the water bath above the 112-115 temp range to keep the mash temps elevated above 110. This evening so much gas was being pushed up through the mash that it created air/gas pockets throughout the mash and raised it's overall height by about an inch. It's become quite thick, perhaps too thick, so I added about 11 oz. boiling water and mixed it in well before returning the mash to my cooler-water bath of 123 degree water.

I'm amazed this smells much cleaner than I expected as I was expecting the full on nastiness of what I get from grain left in a mash tun for 4 days. It's really quite clean with a pure sourness to it. Very good news!
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain

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