So, after reading successful stories about going from grain to glass in a single week, I decided I'd try it with a standard American wheat recipe. Drinkin it right now..."Ahhhh."
Pics and recipe in this post.
Pics and recipe in this post.
Man that is kind of like beating a red headed step child.
So, after reading successful stories about going from grain to glass in a single week, I decided I'd try it with a standard American wheat recipe. Drinkin it right now..."Ahhhh."
Kegged beer can be so easy sometimes!
This thread is useless without pic and recipe!
American Wheat - American Wheat or Rye Beer
[FONT="Courier New"]================================================================================
Batch Size: 2.500 gal
Boil Size: 3.000 gal
Boil Time: 1.000 hr
Efficiency: 70%
OG: 1.053
FG: 1.013
ABV: 5.3%
Bitterness: 20.1 IBUs (Tinseth)
Color: 4 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 2.500 lb Yes No 79% 2 L
White Wheat Malt Grain 2.500 lb Yes No 86% 2 L
Total grain: 5.000 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Willamette 4.8% 0.600 oz Boil 1.000 hr Pellet 20.1
Willamette 4.8% 0.176 oz Boil 0.000 s Pellet 0.0
Amarillo 9.5% 0.176 oz Boil 0.000 s Pellet 0.0
Yeast
================================================================================
Name Type Form Amount Stage
Wyeast - American Wheat Ale Liquid 0.528 cup Primary
Mash
================================================================================
Name Type Amount Target Time
Conversion Infusion 1.875 gal 152.000 F 1.000 hr
Final Batch Sparge Infusion 1.775 gal 165.200 F 15.000 min[/FONT]
Last time a pushed a Blonde ale I ended up with lots of acetylaldehyde, so she was green apple Blonde, but then I worry about this...
Quote: Acetylaldehyde is the first break down product of alcohol. It is a toxin that is believed to cause most of the damage from alcoholism. Unfortunately, yeast make this toxin.
I aged one keg for a week and the big "D" (diacetyl) showed up for the party.
A sure sign I took it off the yeast before it cleaned up after itself.
I pulled it from the keezer and added 1/4 packet of Notty to it for a week and it cleaned up all the butter flavor. :rockin:
I might be wrong, but I think the most likely reason diacetyl would suddenly appear after a week would be a bacterial infection, as infections can also cause diacetyl. Mine's a week in the keg now and tastes just as good as it did a week ago :rockin:
I'm not sure it was "all of a sudden". It could of happened a day or so later. I was on business travel so I have no idea when it actually turned.
Diacetyl is also a by-product of not allowing enough time for the yeast to clean up after fermentation is complete...i.e., racking too soon...(I'm sticking to that theory...) All the other brews were OK. I don't take sanitation shortcuts.
It never hurts to be reminded of what we don't know (i.e. humbled). Just when I think I'm starting to "get" this brewing stuff you guys throw out all that chemistry crap and confuse the hell out of me.
Keep it coming. One day I'll figure it out.
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