Mashed 8lbs Weyermann Oak-smoked Wheat malt; .25lb Saur (Acid) malt; 2lbs rice hulls today, The malt was definitly old. Can barly detect oak smell. (my own fault- LHBS bought it back in Feburary so i kind of had it coming). Thinking about smoking my own, but dont know what type of oak i should use and for how long, so i was gonna buy 16-24lbs plain old german wheat malt and do a couple test smokings. Any thoughts?
Doing a Gratzer using 8lbs wheat, 4oz. acid malt and a lb of rice hulls. I understand wheat malt absorbs less liquor than barley but does the 11% rice hulls added nullify any meaningful difference? Using promash my grain absorption rate is .13% and is pretty accurate on my system for most batches, so i was wondering if i should adjust for a mostly Wheat malt recipe. Thanks
Doing a Dark Belgian Ale using WLP540 or Wyeast 1762. OG will be like 1.011. So I was gonna start with 1.5l. of 1.030, cold crash, decant and add another 1.5l. of 1.030. Is this a better method than just doing one 3l. of 1.030?
Im doing an all grain demo this weekend using the above mentioned cooler. normally i use direct heat (RIMS), but someone is loaning me a cooler to use. since i dont have access to much water i cant really preheat the cooler. does anyone know what thermal mass setting i should use using Promash? Thanks
2 Questions actually. Im using Weyermann malts 75% Munich2 and 25% Vienna. Doing an acid rest to dial in mash PH. 1) Is a protein rest desirable for these malts and style or can I skip? and 2) what should my saccrification temp be for an Oktoberfest?
Got an APA doing quite nicely in a fridge set at 66*, but the temp strip on the carboy is like 72. I understand fermenting wort will raise things a few degrees, but my question is do i keep the temp of the wort at the suggested 68* or air in the fridge at 68?
I have a friend with Liver problems He drinks St Paulie Girl N/A and doesnt care for it very much. I would like to brew something for him maybe in the 1-2%ABV range. he is/was a big fan of Yenguling. Can i just brew a AM light lager and water it down? any recipes you would suggest?
Had an old smack pack of Wyast Urquell yeast, and after about a week it swelled. So i made .5l of 1.020 wort and as i pitched, i realized i had not cooled it very much. I put it on a stir plate; the pack was at about 76, but pitched into 92. Think I killed it?
I have a smack pack of (Wyeast) 2001 Urquell lager with a mfg. date of 7/17/13. Mr malty says to use something like 12 to make a starter. I smacked it yesterday; not even sure it's gonna kick off. but if it does should i do a 2 step starter, or get some fresh yeast and buid from there? I would think if it's still viable i could build a healthy starter but not sure.