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Hmm. that's interesting. I wonder what type of caramel they are using at 40L. The only thing I can think of off hand is CaraMunich 40.. Seems odd. -- Trev

I can cut down on the hopping a bit, all of this is why I am asking for what people think of the recipe. I plan on batch sparging this one. I took some ideas from the link here: http://hbd.org/discus/messages/15516/17699.html?1062442219 -- Trev

Ok, I think I have everything dialed in correctly to promash and just bought my grain, hops and yeast today. Total grain bill 11.25 lbs. Let me know how this looks to you guys, especially the mash schedule. Thanks! -------oOo------- Widmer Hefeweizen A ProMash Recipe Report BJCP...

You want a victory malt from Briess in this case I think. http://www.briess.com/pdf/Malthouse%20Ingredients%20for%20Brewing/Victory%20Malt%20WK/PIS%20BREW%20Victory%20Malt%20WK.pdf You should be able to find a 6-row malted barley such as this from your LHBS. -- Trev

Here's what I have dialed into ProMash so far, can someone advise on temps? That's the one of the things I am still trying to figure out the math on, I totally understand the fundamentals from single infusion (J. Palmer) but would like to understand better how this software works. Thanks...

Ok, I have things dialed into ProMash (new to ProMash) but I am trying to figure out my strike temp and mash temp. Any advice? I have been playing around with ProMash eval for a couple weeks and finally purchased it since it is the best. I also evaled beer smith but like ProMash better and...

Why don't more ppl appreciate good beer? -- Trev

It will turn out fine if you baby your fermentation. I had so many problems with my recent AG I started to panic but just did my first gravity/taste test and all is well. Not to worry! I had more problems than you even, so don't worry, it'll be fine!! :) It will take you a few batches to get...

Thanks for the recipe! This looks in line with another I saw. I'm definitely going to use a blow-off for this one. I can't wait! :) -- Trev

Thanks Wayne, I planned on leaving it until Saturday and then testing again and hopefully bottling on Saturday. :) -- Trev

Thanks for the link I will include this in my notes. Cheers, -- Trev

A few White Labs Belgian yeast cultures are good for warmer fermentations. They have a great website too! http://whitelabs.com/ -- Trev

You said Kimchi! I have horid stories of kimchi locked in a drawer in a hot garage during the summer for a month but will not divulge that here. :off: :(

Fermentation Solutions in Campbell. The owner's, Rick and Marie are great! Cheers, -- Trev

Thanks Sparky! Looks like a damn good wit! :) -- Trev :cross:

Thanks! I took a gravity on the brew and it was right about at 1.020 and my target is 1.013 so I am very close. The brew tasted great and just like FT. :rockin: Looking forward to this one!! Cheers, -- Trev

Not trying to hijack this thread but thanks omni! I am still learning and new at this, just finished my first AG of a Fat Tire clone. Reading up on Palmer's book too. I am in SF BA too, nice to see another brewer in the area. Thanks, -- Trev

So I am new to brewing, am now tasting my first IPA extract brew (third batch) and it's not bad. I just finished my first AG of a Fat Tire clone and the wort tasted delicious. Will test gravity after I type this. I am thinking of brewing either a Belgian White or a Hefeweizen next. Does...

Uh, I could be way wrong as I just did my first AG, but wouldn't you want to take your OG at 70 F and then drain to the fermenter then? Pitching at 84 F in the fermenter seems a little hot to me too. I usually don't pitch until around close to 70 F. You don't want to kill the yeast. -- Trev

My LHBS told me to keep the airlock on for another week and not to break it but I'll take your word for it and check gravity this evening. This is my first AG and I hope it turns out well. Planning a Heffe next. :) BTW: Does anyone have a good Widmers Heffe Clone recipe for 5 ga AGl...