Well last week I went for it and jumped in head first from full boil extract to doing my first all grain BIAB.
I brewed a Hefeweizen.
6.6lbs of weyerman wheat
4.4lbs best pils
.5lbof rice hulls.
1oz Hallertauer for 60 min
While Labs 300
I mashed at 154 for 60min, then did a 10min mash out at 160. No Sparge full volume mash. And hit 75% effecience(not too bad for my first try I think). I wasn't able to get a post boil gravity as I broke my hydrometer during the boil.
Dang it man!
It's been fermenting at 66 for one week. I took a gravity reading tonight and it was down to 1.006 the sample I tried was very good but I felt it was lacking some banana flavor I really wanted. Is it too late to up my temp to get more banana flavor or is it pretty much done?
Thanks for the replies!
It smelled a lot like sulfur while it was fermenting. I may just call it "who farted Hefe"
I brewed a Hefeweizen.
6.6lbs of weyerman wheat
4.4lbs best pils
.5lbof rice hulls.
1oz Hallertauer for 60 min
While Labs 300
I mashed at 154 for 60min, then did a 10min mash out at 160. No Sparge full volume mash. And hit 75% effecience(not too bad for my first try I think). I wasn't able to get a post boil gravity as I broke my hydrometer during the boil.
Dang it man!
It's been fermenting at 66 for one week. I took a gravity reading tonight and it was down to 1.006 the sample I tried was very good but I felt it was lacking some banana flavor I really wanted. Is it too late to up my temp to get more banana flavor or is it pretty much done?
Thanks for the replies!
It smelled a lot like sulfur while it was fermenting. I may just call it "who farted Hefe"