Recent content by Flask

In.

Anyone have any problems putting a carboy directly onto the floor of a chest freezer? Are the coils just in the walls? Thanks, Jeff

Not to worry, that's what wheat yeast does. I always think of it as better to be evolving off then staying in the beer. Sent from my iPad using Home Brew

Count me in.

I have come closer to my authentic hefeweizen goal! I hope you have Beersmith, if not I will furnish the long version. I would add 2 ml of lactic acid to BK instead of 3 and see how this works. I used RO water for the grocery store. No decoctions on this just a step mash. PM if you...

I hope you have Beersmith, if not reply and i'll send it long version. This is the closest I've come to authentic hefeweizen. I don't know if it satisfies your Schöfferhofer Jones or not. I like it quite a bit. You might want to go down to 2ml of lactic acid to the BK. It is slightly more...

I had the bottom of my cooler cut off the flow as well. I think I overheated my tun once and the bottom puckered in the center. Subsequent stirring resulted in grain getting under the false bottom and a really stuck mash. I like your solution. My solution was to switch to braid immediately...

I have a Patersbier that has been kegged and on gas since Sept 10. It didn't taste good after being carbed a week but I wrote it off to being green. Now, however, it is a unlike anything I have tasted. The initial taste is "beer like"(think hot Coors) but after that it doesn't taste like beer...

I'll reply back when my batch with lactic acid added to the BK is carbed and give you an idea of the tartness. We just have to get a baseline to work off of. I was thinking of using White Labs Lactobacillus as my slurry maybe making a starter for it. Crash it then decant the liquor into a jug...

Certainly, you can do this. I just did it last week. Just a thought, you might want to not decant off all the starter wort and you will be able to judge your volume of slurry better. But the heaviest flocs will be in the bottom portion of the flask as soon as you stop swirling so I would pitch...

In the book "Brewing with Wheat", it mentions that Schneider and Sohns acidify their wort pre boil on Aventinus using a slurry of Lactobacillus. I assume they soak some grain and wait for it to ferment until the pH is right. That's the only way I can see them staying in Reinheitsgebot. I have...

I may have misspoke on my previous entry saying "I think lactic acid in the acid malt will get you that sour milk twang for the next batch." You might need to add a lot more acid malt than is necessary to get your mash pH into the correct range. So it could over acidify your mash if you added it...

I think lactic acid in the acid malt will get you that sour milk twang for the next batch. I didn't see whether you bottled or kegged. If kegged you can put lactic acid in the keg in 1 ml increments until you get the desired taste you want. I don't think it would take more than 3-4 at the most...

Ok you are looking for most of the same qualities I am. I am also looking for a little bready sweetness at first. Minimal banana with lots of clove.

I wouldn't use Star San on it either.