Franziskaner Clone?

[thasnazzle]

If you're doing partial mash it's just hard to get a good OG reading. That could be it.

 

[BeardedIdiot]

Yeah, I'm not really worried about it, but just found it odd that I was off by that much.

I had some SERIOUS fermentation going within 10 hours of pitching the WLP300, too. I had to add a blowoff tube immediately when I got up yesterday morning, and it sounds like someone blowing bubbles in a glass of water. VERY active fermentation.

 

[BeardedIdiot]

Sorry, double post.

 

[Bookem15]

It just means that you got better efficiency then the original poster. If you do it again you may want to adjust your recipe to lower it down as stronger is not always better.

 

[BeardedIdiot]

Anybody got any input on how long this should be left in the fermentor? I'm hoping to have all my kegging supplies on hand by the time this is ready, but that may not happen, so it will most likely get bottled. Is this a beer that is fine left alone for a month, or is it better to bottle/keg sooner or later than that?

 

[Moose1]

Looking forward to trying this - Franzi is the only brew my wife and I both love! I'm fairly new to homebrewing, so I have a few questions: 1) Is the 1.5 cups DME in the ingredients list in addition to the 6lb 5oz at the top of the list? If so, when is it added? 2) Can you please expand on instruction steps 1 and 2? What do you do with the water you add in step 1? I think I understand sparging, but do you keep all the water in steps 1 and 2? 3) What do you do with the grains after step 2? Do you keep them in the wort or discard?
Thanks!