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Yeah gravity seems right on target. I did many hefes before and only primary them and enjoy them hazy. However being my first open ferment, I took note from videos and forums. Most transfer from the open fermenter to primary fermenter for X amount of days, never saw straight from open...

I wont be sitting in the carboy, the beer will lol!

Hey folks Just gave my first shot at an open fermentation and Im hooked! Smells like a banana cream pie factory in my basement. I fermented in my bottling bucket with the lid off inside of my deep freezer controlled to 64 degrees for 60 hours. I cropped the top at 24 hours and collected yeast...

Cool experiment I hope it comes out well! Yes I agree with some to leave the bag off but loosely cover with something to avoid contaminants like flies. I will be doing my first open fermentation this weekend in a bottling bucket with the lid off inside my deep freezer, maybe cracked open not...

Maybe a tarp or something taped to the floor? I brew in my garage, and I pour sanitizer on the ground around the brewing area before I begin to keep any dust from kicking up and floating around. Learned that from painting cars in a small garage, dirt in paint or clearcoat is not a good look

How many cells do you pitch, do you under pitch?

I assumed 1 oz. 10-12 aa

Sweet thanks for the recipe!

I would agree and would like to try for a 5.2 target ph,especially with a low bitterness hefeweizen. Just acheived a 5.7 malt ph on my last batch. Added 3% acid malt and 1tsp cacl. I think an addition of gypsum of some amount and possibly 0.5% more acid malt may get me there. Cheers

In the book How to Brew Palmer explains that acid malt is only used to lower mash ph. Says the most well known is Weyermanns, who specifies using 1% by weight of total grain bill to lower the ph by 0.1 ph. They claim it can be used up to 10% of grain bill without imparting sour lactic flavor to...

Matter of fact, Palmers klasse bavarian weisbier recipe recommends fermenting at 62 degrees

Ive done 62 degrees before with no luck, lost the banana and cloves flavors actually. But then again I didnt have a good control on mash ph. Im open to the idea of trying it again, read up on this that this temp done right can produce esters

It was a total crapshoot grain bill, I hope it comes out good. I think I. Gonna cook this suck at 70 for 14 days. Its my first time using acid mault, experimenting if you will. My typical mash ph is on the high side and I have tried different things to combat this like salts, acid, RO, etc. Acid...

Got some results! So didn't go exacly as planned, as usual, but worked out great for extraction numbers! I used my softened well water unknown mineral content. Mash started at 113 for 10 minutes Added hot water to achieve 130 for 30 minutes. Then the problem was i added my last hot gallon of...

I think you are right and I'm over thinking on the water. TBH my extraction has been better using my softened well water without RO. I need to get a water report asap so I can really calculate this. I will process this info and pay more attention to step mash and tempature for better...

So is it safe to assume my RO water is almost mineral free? I just mashed with some RO water that was 6 2, added 1 tsp CaCl made it 5.7 strike water , and 1/2 tsp gypsum to mash. After 10 minutes pulled sample cooled it until room temp. Nice 5.5 mash ph. However, I didn't consider that I didn't...

Forgot to metion I usually like banana, but not overkill. Local brewery here has a delicious hefe with nice off flavor bubblegum notes is what I really would like to do

Nothing. It is just there under the kitchen sink. I thought about either removing the carb block from the RO unit, or running the RO in my bathroom, which doesnt have the carbon block and would reduce the setup to 1 block as well, and potentially free up a few psi Yes. What is the better size?

Also I wagered acid malt on a 3% basis per the 13 lb grain bill (13x.03= .39 lbs)

My ph is rather high even after RO. If its too low, ill add calcium carbonate. Needs some calium anyway For sure I have noticed that. After temp control it seemed to be worse than letting it go in my closet lol. Any suggestions on tempature? I usually raise it a few degrees the last few days of...