northman
Member
I primary in a 6.5 gal. glass carboy and secondary in a 5 gal. that might be all the difference. I use a secondary to free up my primary, I have OCD when it comes to using my 6.5 gal carboy for the primary.
The kit that I just put into the keg
Belgian Wit
Ingredients:
Belgian Wheat Wyeast #3944 (no starter)
6 lb. Wheat liquid malt extract
8 oz. Carapils specialty grains
2 oz. Hallertau pellet hops
1 Tbsp Coriander
1 Tbsp bitter orange
At boil I had six gallons I followed Midwest directions like I always do clean, Sanitize, Steep for 30min in 6.5 gallons at 155 Degrees, add malt extract while off burner, add 1 oz of hallertau hops for 60 min boil, add 1 Tbsp coriander and 1 Tbsp Orange peel for last ten min, add 1 oz of hallertau aroma hops for last 2 min. Boil till at five gallons
SG was 1.046
Then I used my new Counterflow chiller to cool down wort to 70 degrees close to my basement temp where it will ferment so I don't throw yeast into a fit. Then I let it ferment in the basement for a week and a half till I went to check the gravity. Where I took a sample and a taste. FG was not where it should be so I put lid back on and let it rest
FG was 1.010 after 3 weeks in primary
then I moved to secondary for a week and a half till it was pretty clear
then put it into my keg where it has been on gas for three days now
I don't need help with the calculations or anything like that I now have beersmith so I can figure those out on my own. Even if I am off in your opinions on anything like I said I followed midwests instructions not doing anything that was not on any of the recipe/process sheet. All of the numbers came out to where they should be so what would make my beer taste off/tart/bitter/the way yeast smell.
At boil I had six gallons I followed Midwest directions like I always do clean, Sanitize, Steep for 30min in 6.5 gallons at 155 Degrees, add malt extract while off burner, add 1 oz of hallertau hops for 60 min boil, add 1 Tbsp coriander and 1 Tbsp Orange peel for last ten min, add 1 oz of hallertau aroma hops for last 2 min. Boil till at five gallons
5. Got Grains?
In order to get the colors and flavors you want from your specialty grains, without extracting excess tannins, you need to do one of two things — either steep in a small amount of water or in weak wort. A small amount of water means 1–3 qts. of water per pound of grains (2.1–6.3 L/kg). If you steep in a larger volume than that, add malt extract until the specific gravity is over 1.010 before adding the grains. And finally, rinse with a very small amount of water — 0.5–1 qts. of water per pound of grain steeped (1–2 L/kg) works well (see “Steeping,” in the May–June 2005 issue of BYO for more on this topic).
Yeah and I apreciate any input I am trying to find as many things as could possiblly be. Forest asked me I use easyclean then I rinse then I use star san and I Know I probably use a little too much because I didn't measure for my spray bottle of easyclean I just poured a little into the bottle then filled with water and shook. I am going to be more anal about measuring when I use cleaner or sanitizer. The cleaner I do the same thing just pour some in the buckets/ carboy and then fill with some water and scrub with a brush.
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