Recent content by tr08

Well thanks for rational suggestions.

- Yes I used refractometer to read the fg, not sure if it's accurate. - Used single infusion at 152f - I used bottled commercial water for brewing - And yes I did overcarb my beer accidently Well will try these on my next batch. Cheers mate.

This is my recipe: Wheat Malt 6 pilsner 4 weihen 3068 1 northern brewer .25oz 60 saaz .50oz 15 fermentation time 10 20c pre-boil 11brix 1.044 og 13brix 1.053 fg 5.5brix 1.003 ibu 13 abv 6.50% boil 60

Hello guys, I just brewed a batch of hefeweizen. Everything turned out decent except the lack of creaminess to the mouthfeel. Imagine Paulaner or even Guinness. I just want my beer to taste like those. How can I make it creamier, silkier? Anyone please help?

i'm concerned about rubber parts like o-rings. Check them if they're in good condition.

Thanks guys for suggestions. Replying to some comments, I did single infusion mash without any sparging problem. No protein rest and it converted well. I love a hefe with more of banana aroma and that's why I ferment mine high according to the yeast instruction.

Is it okay to use 100% of wheat malt in a hefe? My local brew shop ran out of pilsner supplies. As I'm a fan of wheat beer, I have no choice but to brew anyway with what I've got at hands. My recipe comes like this... 8lbs wheat malt Weyerman 0.25oz northern brewer hops(8.6%) wb-06 yeast...

Suppose you live in a very very remote area and there's no homebrew store nearby. How do you get your wort fermented with such condition? This might be a silly question but I still wanna know.

I fermented with this yeast at 68f and it got no yeast characteristic at all whereas it's suppoesed to give me banana aroma. Last batch I brewed with 3942, the banana aroma was much stronger which went according to the beer style.

Try thinner mash.

Awesome!:rockin:

Brewed this today. Got the exact og as you said!

siphoning was my ultimate pain when I first brewed. You better have some good techniques by now.

I'm thinking about using Jasmine rice in beer as it's a local product where I live in. Has anyone tried it before using Jasmine rice in beer brewing? So if I want to use it? What is the recommended way to do so? Do I have to malt it or use as it is?

thanks you all for suggestions. So I decide to drop the fermentation temperature to 50-60 which suits the beer style. Add more hops to balance the maltiness. Btw, I'm still open for new suggestions. What about the grain bill? is it good enough to achieve my goal?