Recent content by jriggs

BTW, with the WLP565, should I try to keep the temp between the high 70's - mid 80*?

Brewed this yesterday. Everything went exceptionally well (except I forgot to add the last .5 oz of hops at flame-out). Going to be the beer for our Jack & Jill baby shower on May 4th. So that leaves 5 weeks in the fermentor and 4 weeks in the bottle. 5 Gallon Batch OG = 1058 9 lbs Belgian...

5 lbs American Pale 6 lbs British Pale 2 lbs Carapils 1 lbs Crystal 77 Mash at 150 degrees for 60 minutes then sparged at 170 degrees. Boil time was 90 minutes. I continuously added hops every 10 minutes starting at 90 minute. 22 grams Warrior @ 90 min. 8 grams Centennial @ 90...

so last friday, after a long week of work, i picked up the grains and yeast i needed to make a belgian wit and a bavarian hefeweizen. saturday i brewed the wit and all went well. on sunday i brewed the hef. when i poured the grains into the mash tun i noticed that the wheat looked awfully...