Recent content by LeakyBucket

We use a CFC and don't have any concerns at all.

What is your hydrometer reading in regular water?

I wouldn't say dominant. It is definitely discernible at the end. I think it's about perfect for my palate. I actually tasted it at various stages and it was stronger at some points and more mellowed at others. It really seems to depend on the strength of the orange flavor, and the...

Ah, oh well. I was hoping you had maybe ironed out a process.

Did you ever have success with this?

Okay, so the Acidulated Malt has definitely given the beer a sour flavor :) I have a feeling that last time I tasted the Orange character was strong enough that my brain combined the Orange and the Sour and decided I was eating an actual orange. It was a very complete orange flavor. The...

I'm planning on opening it up again today. Depending on where it's at I might try to find some lactic acid. Although I'll have to give it a taste first. Thinking back to last time. I remember a very "complete" orange taste. I'm wondering if the sour is there and just combining with the...

Thanks, from reading the FAQ on Weyermann's site I figured 10% would give some flavor, they recommend 8% for a Weisse like sourness. I haven't really had Brewer's Gold before and wasn't sure how strong the Black Currant flavor was. I'll keep the suggested amounts in mind for next time.

So, I'm a bit disappointed. I brewed my first batch in two years Saturday before last. I was going for a Wit although I used Wheat Malt instead of flaked Wheat. I was also going for a bit of a sour flavor. Due to the fact that my water is about 7.8ph and wanting the sour flavor I decided to...

blonde bombshell

I could easily be wrong, as I'm just starting out. But, I think you need to do some extra work with flaked wheat to get usable sugars out of it. That might account for your low gravity. I recently did my first all grain batch in a couple of years, and only second ever, two weeks ago. I was...