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You can try malt conditioning (check this out) your barley prior to running it through your finicky mill. You'll get the same fine particles but much larger husks that will help with lautering.

Most likely your slow fermentation is a result of overpitching. When you raked your second batch on top of the entire yeast cake that was a huge overpitch. Yeast cells need to reproduce during the growth phase to adapt to the amount of food in the wort ideally 3 to 4 fold. If you use the entire...

Thank you for the tips! I brewed this recipe last Friday. I ended up doing a 20 min protein rest at 50ºC followed by a mash schedule recommended by Stan Hieronymus in ´Brewing with Wheat´: 30 min at 63ºC, 15 min at 68ºC and 10 min mash out at 78ºC. My efficiency was within my usual values even...

I was thinking more about a contamination with a saison diastaticus strain. Those can behave like Brett in secondary producing a slow attenuation over several weeks and no significant off flavor. If your friend is all into sours probably that's not coming from the starter, but it could also be...

Here's a great lecture by Michael Tonsmeire that may give you a clue of what could have influenced your result in the wort production side. I've watched it and still cannot figure out why you are not getting any funk after all those months but I don't have all the information about how that beer...

What a weird yeast this is! I've used WLP400 Belgian Wit before owning a microscope and it always makes a very foamy starter. With 1 liter of wort it almost blows off my 3 liter Erlenmeyer flask pushing the aluminum foil on top. This is the second starter I make and after counting cells I cannot...

Thanks VikeMan, that sounds like a sensible approach. Has anybody tried a similar grain bill and can narrow the ball park down a little bit? Otherwise I'll start with 20 minutes.

I'm doing my research for brewing a Witbier with 45% heirloom raw wheat and I found this remark in Stan Hieronymus' ´Brewing with Wheat´: I've had exactly that happening to a saison I made using 20% raw wheat + 20% malted wheat + 5% flaked oats; the haze precititated in the bottle during the...

Faulty bottle could be one possibility, that's why I'm not dumping the whole batch yet. I think I did not explain my theory clear enough. Another way to put it would be: is the CO2 produced by the refermentation going to the headspace and then re-absorbed by the liquid or is it being produced...

I've been homebrewing for more than four years, almost always conditioning in the bottle with priming sugar and yesterday I had my first bottle exploding. I went through my notes several times and I have no clue how this could happen. Here are some details: The beer was a saison fermented with...

I bit more info: Pitch temperature was 30ºC. After 48h I raised it to 32ºC and held it there The 1.060 hydrometer sample tasted really good for that gravity, this yeast is amazing! I can't wait for FG!

Last Tuesday I brewed a DIPA using this yeast and whatever ingredients I had laying around. 1.073 OG, Pilsner Malt, Wheat Malt, Oat and Wheat flakes and some Maris Otter. Hoped with Cascade and Nelson Sauvin in the whirlpool (5.6 g/L) and end of fermentation (planing on 10.6 g/L). I had a two...

I was going to mention Kveik as well but Miraculix was faster. It is actually a great yeast for beginners, because less temperature control is needed for a finished product without off flavors. If you pitch the whole pack you will get a more neutral fermentation profile, that may work better...