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Messages - goose

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All Grain Brewing / Re: Wyermann Dark Wheat
« on: November 16, 2015, 12:27:15 PM »
I was planning on using rice hulls due to the high proportion of wheat in the grain bill (just to be safe).  A bit of pils malt won't hurt either although I originally did not plan on any in the grain bill.

Thanks all!  That beer is #4 on the brewing list after my bourbon oaked oatmeal stout, munich helles, and baltic porter.

All Grain Brewing / Re: Water Treatment for Export Stou
« on: November 16, 2015, 06:59:59 AM »
From what I read in Palmer and Kaminski's "Water" book Calcium Hydroxide (pickling lime) is recommended over Calcium Carbonate (chalk) as a water treatment since the phosphates in the mash will react with the chalk and precipitate out as apatite reducing the effectiveness of the chalk's effect on water alkalinity and the carbonate contribution.  Martin can weight in a bit more on this as well.  Plus, chalk is really hard to dissolve in water. (It becomes more soluble as the water temperature goes up but it is still a pain to work with).  I changed my water profiles to use pickling lime with Sodium Bicarbonate (baking soda) in small amounts instead of chalk for the alkalinity and carbonate adjustments in my  brewing water.

All Grain Brewing / Re: Wyermann Dark Wheat
« on: November 15, 2015, 09:26:46 AM »
Thanks for the responses.  My thought was to use about 50% dark wheat in the grain bill and then use munich and vienna and of course some carafa to make up the rest but that is just preliminary thinking on my part.  Of course I will have to do a protein rest with the dark wheat which is recommended by Wyermann, Northern Brewer, and others but I will consider using some pils in the grain bill to provide some of the extra enzymes.


All Grain Brewing / Re: Should I dryhop? - what say you?
« on: November 15, 2015, 09:21:53 AM »
I always dry hop my saisons although I do not use much (usually about a half ounce of hops per 5 gallons) so I do not overpower the other aromas in the beer.


All Grain Brewing / Wyermann Dark Wheat
« on: November 14, 2015, 09:40:40 AM »
Has anyone ever used Wyermann Dark Wheat malt in a beer?  I am thinking about using it in a Dunkelweizen and want to know the flavor characteristics of the malt.  If it is too toasty, I am going to shy away from it and use standard malted wheat.  So if anyone on this esteemed list can provide any helpful information on the malt, it would be greatly appreciated.

Although I have checked the "notify me of replies" box, please also reply to my e-mail address with your comments as I do not check this forum too often.



Yeast and Fermentation / Re: dry yeast for rye ipa
« on: February 27, 2013, 06:37:08 AM »
I am not sure about using T-58 for a Rye IPA, but I have never tried it either.  It might have a bit to much Belgian character for my taste.  I have always used S-05 for my IPA's because it is easier to work with than 1056 but it does not flocculate as well as I would like it to (i.e. as well as 1056).  S-04 would also be a good choice but as has been mentioned it does get somewhat estery if you ferment it on the warm side

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