Recent content by BrewSomeMore

Plenty of diastatic power and your mashing for couple hours so you won't have a any problem unless your malted wheat doesn't look cracked. Otherwise, I would tighten the gap and re-mill the grain.

The flaked wheat or malted through the grain mill? Flaked grains don't get processed because they are flat. Malted wheat needs a tighter gap because they are huskless and smaller.

Sure, but would add malted wheat to hefe as well. Also can use for Belgium wit and mixed fermentation to give bugs more to chew on. Adds body to the beer.

Unless you want leathery or pineappley flavors in your lager I wouldn't use Brett. It will lower your FG but will flavor the final product. Maybe add some top cropping yeast that is actively fermenting. I haven't tried enzyme so I have no experience if it will help you post fermentation...

Are they maggots or pantry moth larvae? The pantry moth larvae love dried fruit, nuts and grain. Also they can eat through cardboard and plastic. Ask me how I know.

There may be some ester that gives a subtle white wine flavor but I think it has more to do with the malt you use and interaction between the two. A good German pilsner malt usually gives me a hay/grapey kind of flavor.

Just have to learn the hard way sometimes. You can always brew more but it does kinda suck when you spent all that time on a complex sour only to have no carbonation. I've had commercial sours that have little or no carbonation intentionally. Some of those are real sour and can only drink...

Your buddies fruited sour probably was too acidic meaning the added fruit lowered the PH too much and there wasn't enough active yeast to carbonate it. It's a always good to add bottling yeast in a sour to get consistent carbonation. Now I always use bottling yeast on sours after inconsistent...

Not all Bretts ferment dry so it could possibly be done. Usually I bottle mixed fermentation in thicker bottles just in case there is some residual gravity.

+1 on the cereal killer. I bought it 7 years ago, put over 1500lbs through it and still going strong.

Perfect temp beer is always nice!

That will work no question. It just a matter of how much money/equipment you want to invest. I started lagering in my garage during the winter on top of stairs and eventually moved up to side by side fridge, then to a dedicated chamber.

Might be. Check it tomorrow to see if it has gone up. Fridge adjustments can take 24hrs to stabilize.

Yes, so the freezer would be the same temp and would not be conducive to what you want to achieve: two different temp zones. Just use the side by side without the inkbird. The temp won't be as controlled but will still produce a tasty lager nonetheless.

Just set the fridge to highest setting and keep freezer side to normal otherwise the inkbird won't work for freezer side. Obviously you are not going to have complete temp control but should maintain ferm temp within 2+/- degrees I presume.