EdWort
Well-Known Member
I soak and rinse mine. I don't want any dirt in my beer or the rice hulls soaking up any wort. 30 minute soak followed by a rinse works for me.
Ed I have everything ready to brew this but one question the yeast is in a smack pack did you smack it and let it swell before pitching or just smacked it and pitched it into the starter ?
I tried a bottle of each this weekend, 3 weeks from brew day, 1 week in bottle. They tasted a little young but pretty good. The 3608 bottle fizzed up a lot and had some junk floating around hopefully not an infection. I will update next week.I brewed 5 gallons of this, a little modified this weekend, thanks for the inspiration.
I did:
#5 Pilsner, #5 White Wheat,.75 oz Hallertau @ 60min. Split it up into 2 fermenters, one with Wyeast 3068, one with 3638.
I figure 2 weeks to ferment then straight to bottle or is that too fast?
brewed this beer, this past weekend, got a newer grain mill so still working out my eff. i ended up with 4 gallons at 1.070...... pitched a smakpak 3068 straight into the carboy no starter..... used a wine stir on a drill for oxygenation.... the thing is going mad.... ive got like 8 inches of foam...... would have needed a blowoff if i had put 5.5 gallons in..... i hope it finishes out and isnt too sweet, we shall see...... wyeast's website says 3068 has a 10 percent alcohol tollerance...... but i did under pitch.... i am fermenting at 68 to 70 ambient temp..... any thoughts guys? any guess's to how low it will finish out?
I brewed this hefe again for the second time and have run into the same problem - the beer has a very unpleasant sulfur aftertaste. I followed the recipe to the letter and fermented as per WY3068 specs... 68' for 15 days then bottle carb'd for 2 weeks.
I've never had that problem. Are you fermenting at 68 degrees ambient?
does anyone have any advice in regards to bottling this beer? I bottle my beer and this will be my first hefe. Should I let the beer spend some time in a secondary before bottling? Or could I crash cool and bottle it after ten days in the primary? Any advice would be most appreciated.
3rd Place winner of the 2007 Alamo Cerveza Fest
Bavarian Hefeweizen 5.5 Gallon
7# German Wheat
4# German Pils
.5# Rice Hulls (if needed to prevent stuck mash)
Mash for 90 minutes at 153 degrees.
.75 Hallertau @ 45
.25 Hallertau @ 15
Wyeast Weihenstephan 3068 with starter.
Ferment 10 days at 68 degrees then crash cool & keg.
O.G. 1.052
F.G. 1.009
5.6% abv
I've seen different figures when it comes to how much water to mash with.. 1.25qt/gal, 1.5qt/gal, etc. So if I was to use a smaller volume, say 2.75-3 gallons, when mashing was complete would I add sparge water until the water level was a few inches above the grain bed and THEN start draining off the mash tun?
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