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Yea i vorlauf, i mean with those filtration stuck it was more batch than fly sparging (i use only fly sparge and 90% it goes well). Two times i was needed to stir whole thing, after 5 minutes and something like on half to end.

Wheat malt what i bought is i guess medium grind, a little bit of 'flour' in the bag. Fly sparge for life :rock: Filtration in my bucket is done by stainless steel braided water connector without a false bottom (YET! Im plannig to use false bottom + this metal hose) I dont know why it got...

I use 3:1 almost always. Rice hulls too, although week ago when i done this beer, even using ~150g rice hulls i got stuck nasty on filtration :S Pilsner 2 row 50% Wheat malt 44,4% Vienna 5.4%

Malted :yes:

Hey guyz, im trying some tunning of my american wheat recipe to be close on BJCP style. # Im doing protein rest at first but still not sure about it. Do i need it? # What can i do better to get big, long lasting white head? My mashing looks like this: Wheat/pils/vienna 51'C/124F 10 min...

I only tried 3 other producers, not any caramel or smoked wheat which i have here. Anyway its a good idea to find the best one for that profile. Time to experiment with this bread gubberish :-)

So 5% can be enough in this ~20 IBU wheat one.... Thanks for the info :yes:

Hey, why Vienna not from the beginning, just to mash it with full body? So how much will be fine to be balanced, i changed recipe with just 5% Vienna - dont know if just 5% will be part of the taste... (im almost always use step-mashing)

Hey guys, any ideas to bump some bread taste on my american wheat without covering/dominating hops? Maybe some rye or munich but it will ruin the color a bit. Pils/Wheat 50/50% Centennial/Simcoe with whirlpool US05

Need to test gelatine and Irish moss too, just for experience because i never done that. Simply i always try to do the best :p

Thanks, i thought that carbonation will take a lot longer in a beer that was on lagering stage a month. It is the first time im gonna do something like that :rolleyes:

Thanks for insight! One more question, what about refermentation temp, should i bring it up to room temperature right after lagering+bottling? That small amount of sugar dont gonna bring any flavors using this temperature change?

Tiny movement with bootle and clarity lost :/

Hey, got some questions before doing kolsch: All grain on WLP029/wy2565, plan is lagering at least a month but temperature is a bit problem for me. Is lagering in 10'C any good? This is my basement temp, i can do it outside but temps will jump from -2'C to like 5'C i guess. What about...