miggedymike
Active Member
I looked through the thread, and don't think I saw anyone mention using a ferulic rest with this recipe. Anyone have an opinion on doing one or not?
I don't have time to make a starter for this batch... One wyeast packet or two for this brew? Just curious.
slothorentropy said:Can anyone who's bottled this successfully weigh in on timeframes? I know there's a lot of talk with this and other hefe recipes about "grain to glass in a few weeks," but I imagine that's when kegging and force carbing. Can I still bottle this after two weeks, and just drink as soon as they're suitably carbed?
Thanks! Did you crash cool yours?
Tizzomes said:Brewing this soon and thought to biab any thoughts? ? This would be my first all grain and biab..
I don't cold crash mine. Assuming you'd want more of the suspended yeast. At least that's how I prefer mine.
Because of the wheat, your efficiency will likely be lower than normal. However, I always do BIAB for this recipe and it works out great.
I wouldn't serve this at room temp... I prefer it a higher carb and served well chilled.
For me I put it in a keg, tossed it in the keezer and goosed with gas. Mine was cloudy and never cleared up and I brewed a 10G batch, so I went through 2 kegs this way.
Wouldn't serve it at room, temp, no.
dcHokie said:I've managed to get pretty good efficiency using 1/2 to 3/4 Lb of rice hulls in this recipe. I'd recommend giving them a good soak in warm water prior to adding to the mash.
oop misread the previous my bad.
In general though... cold crashing won't necessarily hurt it, but isn't a requirement. Having yeast in the glass is a good thing for the style.
I never brewed a wheat beer before and was going to give this one a shot tomorrow night.You mentioned a 10 day fermentation ...is that common for wheat beers?
I usually let my ales sit for 3 weeks.
EdWort said:Wyeast 3068 finishes quickly and wheat beers are best enjoyed fresh.
I have a batched brewed on Sunday, Yeast pitched on Monday, and I'm kegging today to make room in the Fermenteezer for 15 gallons of Haus Ale.
Hefe's are the goto beer when you need something quick.
Tizzomes said:Thanks for the quick response, one more question I also bottle.So I tend to let beers condition for 3 weeks at least. Would the that time also be cut down? Say 2 weeks?
Just curious for your opinion.
Ferment 10 days at 68 degrees then crash cool & keg.
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