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CornyKegs 728
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  1. S

    Stuck Dunkelweizen

    appreciate this - thank you
  2. S

    Stuck Dunkelweizen

    oh - used 3.5kgs of wheat malt (6.6lbs), 1.5kgs (3.3lbs) of Munich, 250g caramunich (0.5lbs), 75g (0.2lbs) carafe special (and 100g of rice husks). Mashed-in at 68c (154f) for 55mins, and out at 76c (170f) for 10mins.
  3. S

    Stuck Dunkelweizen

    Hey, Alex - got it - turning the heat up as we speak. The sample is quite sweet (not unpleasant, and definitely tastes like a 'weak' dunkelweizen) - intention is to bottle it... when I'm happy it's safe.... you think the alcohol in there would kill another yeast pack, or worth swinging the bat...
  4. S

    Stuck Dunkelweizen

    thank you - it was all-grain. The original fermentation temp was 19/20c (66/68F), which I raised to 22/23c (71.5/73F). Raise again?
  5. S

    Stuck Dunkelweizen

    Hi, everyone - bit of a newbie question, but I have c.20l batch of Dunkelweizen stuck at a FG of 1.018 (OG 1.046) - and I am pretty sure that this is because I added only 1 (instead of 2) Wyeast 3638 smack packs. I misread the recipe, though would add that the Wyeast pack said 1 pack was...
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