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Ah I think this info works really good for me. Here in Idaho i can buy large bags of wheat and barley really cheap so I think I will start malting my own base malt about 80%modified and then just buy the specialty stuff. we use local water here too from the spring so it may just be a step closer...

Thanks Nateo. I've been interested in this because some of the recipes ive read call for that amount of wheat berries and no other malts with high diastic power. but they make no mention of using wheat malt.... it makes me wonder if that works. in some of my beers i add wheat berries as an...

hi all! I have seen several recipes for wheat beers and hefes etc. what would be the advantage of using wheat malt instead of unmalted hard red wheat? is there really that much of a difference? can i use wheat berries as 80% of the grain bill or do i need wheat malt? any help...

I am also wondering about the rice hulls. I have heard that if you do a nice protein rest at 117-122 that it makes a perfectly workable mash, but i dont know if i believe it either.

Hey Ed, I have been searching for this online for about an 90 min so i thought i would ask the expert. What is the difference between using wheat berries and wheat malt? Is the wheat malt easily converted and the berries not so much? I use wheat berries as an adjunct in a beer of mine and love...

what would happen if you just used wheat berries instead of wheat MALT???

god that looks delicious!! the beer came out looking beautiful!

That is exactly what i was thinking as well. Usually i lose 2-3 gallons in the mash. How funny usually the last thing i have trouble with is mash volume. lol oh well at least i know what to do different next time. This beer is already smelling delicious and fermenting away! Cant wait to drink it.

I just used figures in my head. its almost exactly the same everytime i make a batch. Usually 4.5 - 5.5 gallons mash water. then 4.5 gallons sparge water. I am using a few extra pounds of grain this time and thought it might help efficiency to use more water. So i didnt even go by the...

Okay my grain bill was 15lbs. I mashed with 5.5 gallons 155deg then mashed out with 5.5 gallons 168deg. I actually ended up with 9.5 gallons pre-boil volume. I was really worried about this. I boiled it for 138mins total. longest boil i've ever done and ever will do. I love that 90 min boil...

ahh thanks everyone! My efficiency did raise. Havent done the math yet, but was planning for a 6.7% brew and got an 7.3% brew. So my efficiency went up alot just by stirring the mash really well. Downside is I used too much water and instead got a 6 gallon batch at 6% Still a solid brew and...

Actually you all may be interested in knowing that sugar carmelizes at 375deg F. Carmelization affects color when baking cookies and brewing beer. Thought that might be something you would like to hear. I know in my kettle it could be easy to go over 375deg. and if you use a fire probably even...

Ah thanks for all the posts! @Frodo & Catt22 Thanks for the advice on stirring!! I hardly stir my mash at all. usually i'll stir gently when i first add the grains. then again when i do my second sparge. So this may be just the advice i was looking for!! Im not worried about efficiency when...

Sorry I just noticed that I said I mash out at 170deg, but actually i never quite get it that high. i always end up at 165deg. would getting up above that 170 help alot?

Definitely your mash temp. I usually brew at a lower mash temp if i want my FG to be lower. Up to 156-158 if i want it to be up where you are right now. It will directly affect it. and can make it easy to make sweet or dry stouts etc.

I hear alot of people saying they only use 1 quart of water per lb. of grain and that the grain will absorb about a tenth of the water. My results are way different. the grain always seems to absorb alot more water. I always calculate with 1.5 quarts per lb. of grain and seem to get lower...

You definitely dont want to oxygenate the 5 gallons. Just degass it. Don't get oxygen into your wine or you will oxidize it. The only time you want to let air into it is when you are drinking it.... or sometimes prior to fermentation.

Sounds like you used too many Campden tablets. How many did you use. The proper ratio is 1 tab per gallon of must. I only sometimes use Campden tabs at the start. I never end with them. My advice would be to NOT use anymore tabs. Boil some water and add it. You will lose alcohol content...

username: saturnine So far 11 posts and counting! ..........maybe slide me in for double entry......? i'll keep posting!

Yeah - I think it would be a cool Christmas gift to give back some of that yeast from the old country to some family members.... the trick would be to trying to explain to them that they actually did use yeast! wild yeast! and that the yeast i am giving them is the good old stuff.