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Gotcha and thanks! Actually I just picked up Palmers book today but have read Joy of home brewing bt Papazian cover to cover several times now. So far Palmers book is much better as it get down to the nuts and bolts of brewing. Anyway, the chiller I built worked fantastic, my cold break...

I thought I had read that flaked wheat needed to be mashed with base Malts. Well being new to this I have read so much in the past month its dizzying. lol. So did I accomplish anything by making wheatmeal? lol. I used Palmers -How to Brew instruction that say 1.5 to 2.0 qts water to grist...

If you dont have any other means, you can freeze soda bottles and float them in the wort after the outside of the bottle is sanitized.

No because contamination can occur. I used a large rubbermaid container filled with ice water and placed my brew kettle in the water bath. It took awhile but until it worked. The goal is getting to below 80 deg F as quickly as possible to prevent chill haze and off flavors. I built a immersion...

I'm doing a Belgium Wit and it calls for 2# flaked wheat. I used the standard 2qts. per lb. of grain to mash but it seems it sucked all of the water up and I have oatmeal, well wheatmeal in my mash tun. Should I just add more water and how much? Also it calls for .75 oz of cracked coriander...

Youth Turkey

MB Wife & rugrats

Nice! Thanks. Hopefully someday I'll be able to figure that all out. Merry Christmas!

I have read the Intermediate section of"The Joy of Home Brewing" several times and the sticky but could not find the process or terms "mash in" or "mash out" Its alot info to digest as I am finding there are several ways to skin a cat, so I am asking questions as they come up. And I dont remeber...

O.o, lol. This would be my second batch so again I am new. I have a good handle on the process but am struggling to understand ingredients, how they interact and how to manipulate them. Until I advance some more I would like to stick to partial mash recipes. So to answer your questions: 1- I...

While trying to find a partial mash hefeweizen I keep seeing recipes from beer software programs like beersmith with a section as follows: Name Description Step Temp Step Time Mash In Add 3.50 gal of water at 165.9 F 154.0 F 60 min Mash Out Add 3.00 gal of water at 196.6 F 168.0 F 10 min...

Thanks and I sorta follow what you are saying. But being very new to home brewing I need more explicit directions.

Looking for a good recipe for a partial mash Hefeweizen. I just racked a Marzen to lager for a bit and want to do a wheat next. :mug: Chris

Like stated above you cant really mess up the OG reading on an extract kit if you used the correct amount of water and followed the directions. However two possible answers to your initial question may be: 1- Improper Hydrometer reading; or 2- This happened to me on my first batch. Unless...