You could bake the 4oz of 60L at 350F for 30-45 minutes. That would get you in the ballpark.....
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+1 on that Brother.
I washed my yeast from the last two, decanted and pitched in three quart starters. Running the starters in my fermentor freezer at 50 F and they are chugging away.
^^^^That's fine but you do not have to make starters at lager temps unless you are pitching the entire starter. It's much easier and faster to make at room temp, chill and decant. Any other reason why you are doing this?
Ignoring the grain h2o ratio rule and using as much mash water as will fit. <<<Why? Sounds like a very thin mash. Any particular reason you are doing this?
Boiling 90 min for DMS. Good!
I definitely think Simcoe would be out of place in your wheat beer. It's mainly dank and piny with some citrus notes (and a dash of cat piss to some).
Do you have any control over fermentation temp?
My second all grain run and I used Irish Moss for the first time. The top blew off of my airlock and I have BIG chunks churning violently in my primary. These chunks werent present when siphoning to the Carboy. Anybody else ever see this? Ill post a video to link up if anybody is interested in seeing it.
You probably won't get much yield this year anyway, but there is still plenty of growing time. Any headstart they get will help next year I'd think.