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Have you had krausen like this after 24 hours with your M20 batches? This is about 12L of a 1.052 hefeweizen in a 22L fermenter. Pitched .4g/L of Mauribrew Weisse about 24 hours ago, temp is a controlled 21C/70F. Unfortunately, the krausen is so white and fluffy that I don't think...

I was a bit dismayed when I couldn't get my wort to clear in the kettle. I figured I'd have to use some gelatin or Biofine Clear. I was amazed when I took a sample after 5 days and it was already clear. I then cold-crashed for 3 days and figured, "Yeah, but I bet it'll be hazy at kegging time."...

I saw your post about Saaz, so I went with Perle. That's what Omega used in their Lutra Helles recipe, and I figured it was a good place to start. To be honest, I'm not getting much in terms of flavor. The OG was 1.040, FG was 1.005, and I used Perle for FWH and at 60 minutes, then .7g/L (what...

I'm a bit skeptical as well. I don't have firm reasons to doubt it, though. It certainly tastes quite dry. I used the same refractometer to check the S-189 pils I just kegged, and it matched the projected 1.009 FG. It's not supposed to be diastaticus, and it was straight from an unopened...

FG measured with the same refractometer I use for all my beers. I measured it before and after cold crash. Why do you ask?

Overall quite happy with the results of a simple beer I did with Omega's dry Lutra, but a bit surprised by the 87% attenuation. The grain bill was essentially Centennial Blonde: 80% pilsner, remainder was Weyermann Carapils, Carahell, and Vienna, mashed at 65C/149F for 75 min (60 + 15-min batch...

After reading this article, I bumped the residual alkalinity to about 5 or 6 (from an untreated -4), and I've noticed an improvement. The higher pH also seems to work well for the ferulic acid rest.

Every batch of porter and weizen (the "certain styles" mentioned in my first post). Thanks for your help.

Thanks for the quick response. At that rate, would it even be worthwhile to make a solution, or would I be better off just adding it directly to my strike water for every batch?

I recently bought some food-grade calcium hydroxide in hopes of it replacing the baking soda I currently use in certain styles. I have very soft water with an estimated 5ppm of carbonates. I understand that calcium hydroxide can be dangerous to work with. Someone in this thread suggested to...

From looking at the Doemens literature, Diamond appears to be the Doemens 308 strain. Doemens describes their 375 as "the most frequently used bottom fermenting yeast strain in Germany." Assuming the 375 is the "Weihenstephaner lager" strain, I don't think AEB's "Weihenstephaner lager" is...

Yahoo Japan used to have "beer weather" indicator, along with UV, laundry, etc., but it's been replaced with "ice cream". Fortunately, tenki.jp is still committed to providing the hard-hitting weather forecasts we need. It's 100% beer weather in Osaka today. The beer index calculates the...

The article was written in German and translated into English. I speak both English and German, and I've read both versions. The English translation is very good, but not perfect. On the this particular point, I did not notice any differences in meaning between the two versions on this...

That used to be my mental image of open fermentation as well. However, the now-famous Brau! Magazin article on brewing Weissbier has this to say about open vs. closed fermentation: Open (non-pressurized) fermentation leads to the fermentation of significantly more esters as opposed to...

Turned out pretty well. I was worried that my 20-minute ferulic rest would result in overpowering clove, but it ended up with a nice balance. I use 3-4% dextrose and do a high-gravity ferment, which may have evened things up for me.

Thanks. About 6 months ago, I toyed with the idea of trying T-58 in a Weizen, and had it in an online shopping cart for quite a while, but ended up not being able to pull the trigger. Your post has got me considering it again... MaischeMalzundMehr has two Weizen recipes that call for T-58...

Did you try a ferulic rest around 45C/114F?

If you're fermenting in a corny keg, just put a spare disconnect on the gas post, and put a baggie or foil or something over it. That's open (unpressurized) fermentation. When you hit high kräusen, attach a hose to make it a blowoff. I haven't done the math, but I wonder what size decoction...

Munich Classic is the Doemens 479 strain, which originally came from the 476 strain, which is WY3068/WLP300. Definitely do not use the whole pack. In Lallemand's own Munich Hefe recipe, the specified pitch rate is .5g/liter max. For you, that would be about 1/2 a pack. I used about .2g/liter...

I haven't used Nectar, but I suspect it's repackaged Fermentis S-33, which gave me good results on my latest porter.