Recent content by triwave

Great idea msputman - this is what I've been thinking about myself ...and was wondering about the last picture. To get warm water back from the fermentation water bath you fill two tubes with water and run them from the fermentation cooler to the water cooler? Could you explain a bit more...

I bottled the porter today and a little taste seemed quite nice. No strange tastes that aren't supposed to be there!

Hello, Having minimal space for equipment I struggle in warmer weather to keep fermentation in check. I tried a 2.5 gal fermentation bucket in a water bath of approx same volume cool water. Add ice packs moning and night and to my surprise the analog thermometer in the water is fairly...

Thanks for the suggestion Rev

Good to know! I assumed the label "Wheat" was all wheat. I used Briess so I guess it was actually 65% which means as a percent of the total grain bill it is down to 0.88x0.65 = 57% Carbonation was a bit on the low side, not as effervescent as a commercial beer, nor is the glassware a proper...

It was an extract recipe (DME) so the only milled grains were a small amount of Caramel Pils (about 8% of bill) that I steeped. 88% was wheat DME and 4% was Amber DME

Sampled another bottle ... things have changed a bit with chill time. I have found the overall flavor profile a bit different now - the strong clove/spice taste has subsided and the palate is now dominated with more of a banana/lemon flavor. The clove and spice is still there but relative...

I hope I was just a little impatient and sampled a bit young. I'm letting it sit in bottles another week and will be sure to chill for 3 days or so . Looking forward to next sample.

I use a stick on thermometer attached to the fermenting vessel. It was reading right around 70F and I think that reflects the liquid temp reasonably well as it doesn't vary too much (like the room temp does) because of the thermal mass. So I would say the wort was a consistently 70 or below (the...

As the title says Brewed a fairly simple Weiss bier recipe with close to 90% wheat and Hallertau hops fermenting with Safale wb-06 yeast. Fermentation was vigorous at 70°F I sampled it today and I Achieved the flavor that the Munich Weiss biers have, the cloves and spice taste but it's...