Tucher
Well-Known Member
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- Aug 15, 2014
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Hey all, quick question here. I have my third AG batch in the fermentor, it's a Citra Hefe-Weizen recipe. I am trying to keep the fermentation temps low so I have it in my cooler and (after previous experimentation with frozen water bottles) have been able to keep it at a pretty stable 62°. The only problem is that it fits fine in the cooler now with the blow of tubing in the bung (been on two days), but the cooler will not be able to close with the air lock installed, which will make it hard to control temperature. Is it ok to just keep the blow of tube on during the whole fermentation (it runs to a jar filled with Star San solution)?
Also, I'd like some feedback on the recipe I used if you have any comments, I put it together after looking at various other recipes here and elsewhere and taking parts from them. Haven't gotten a hydrometer yet, so don't know those numbers.
Citra Hefe-Weizen: 1 gallon batch
Grain:
1lb Weyermann German Pilsner (2 row)
1lb Weyermann German Wheat (3.5 Lovibond)
1/4 Pound Flaked Wheat
Mash:
1.5 quarts water per pound.
Single infusion, 60 mins at 151°
4.5 quart 170° sparge.
Boil: 80 mins
Hops:
3.5 grams Hallertauer: 2g first wort, 1.5g @60 min
1 gram Tettnager: @ 45 min.
1 gram Citra: .5g @ 10 min, .5g @ 5 min.
Cooled as quickly as possible in ice bath to 68°
Yeast:
Safebrew WB-06 Dry (half packet).
Pitched at 68° wort.
Fermentation:
62° for first 3 days.
64° until full attenuation.
Also, I'd like some feedback on the recipe I used if you have any comments, I put it together after looking at various other recipes here and elsewhere and taking parts from them. Haven't gotten a hydrometer yet, so don't know those numbers.
Citra Hefe-Weizen: 1 gallon batch
Grain:
1lb Weyermann German Pilsner (2 row)
1lb Weyermann German Wheat (3.5 Lovibond)
1/4 Pound Flaked Wheat
Mash:
1.5 quarts water per pound.
Single infusion, 60 mins at 151°
4.5 quart 170° sparge.
Boil: 80 mins
Hops:
3.5 grams Hallertauer: 2g first wort, 1.5g @60 min
1 gram Tettnager: @ 45 min.
1 gram Citra: .5g @ 10 min, .5g @ 5 min.
Cooled as quickly as possible in ice bath to 68°
Yeast:
Safebrew WB-06 Dry (half packet).
Pitched at 68° wort.
Fermentation:
62° for first 3 days.
64° until full attenuation.