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Messages - johnnyb

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1
Went to LHBS to get malt for a hefeweizen I'm going to brew soon. They had a problem with their recent supply order and had no pils malt in stock. I remembered (incorrectly as it turns out) that Kai had a hefe recipe with 50:50 wheat to Vienna malt. (Turns out its more like 75:25).

Anyway, I decided to get 5.5 pounds Vianna and 5.5 pounds wheat in the same bag unmilled.

Got home and realized Kai's recipe was more like 25% Vienna. I could add more wheat and get the ratio to about 60:40 wheat to Vienna without getting the gravity too high. Anyone think that grain bill will make a decent hefe?

If not, would it possibly make a good dunkelweizen if I add a little caraffa II for color during the sparge?

Or should I bite the bullet and start over with wheat and pils like I originally planned? As it turns out, after he bagged the wheat and Vienna he told me he didn't have the yeast I wanted, so I have to take a drive anyway.


2
General Homebrew Discussion / Re: Dumping a batch
« on: August 03, 2015, 09:22:49 AM »
I would never dump a decent beer just to make room. I have too many friends that will make quick work of anything I needed to get rid of.

Now if it was bad, that's a different story. I haven't had to dump one yet, but would do it if necessary.

 

 

3
Yeast and Fermentation / Re: Lacto suggestions?
« on: July 30, 2015, 07:52:02 PM »
Omega blend will sour to your pH range in less than 24 hours. (Took mine to pH 3.1 in about 18 hours.) This was at 80 degrees.

4
Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: July 30, 2015, 07:49:56 PM »
If you want to accentuate clove and minimize banana go with White Labs HefeWeizen IV strain (wlp380). Pitch a healthy starter in at about 58 degrees, hold temp until fermentation is active for 3 or 4 days then ramp up to 64, hold a couple days then ramp up to 68 until finished. Cold crash 48 hours then package.

I'm not so much wanting to accentuate the clove as to just make sure it's balanced with the banana. I find that most of the hefeweizens I've tried at brewpubs are way over the top banana -- almost like a caricature of a hefeweizen. That is what I want to avoid. The imports from Germany never seem to have that crazy banana bomb problem, so I'm not sure if Americans are doing it on purpose or if there is some secret to keeping a balance.

My plan actually was to use WLP380 but my LHBS only carries Wyeast. As it turns out, my LHBS was out of pils malt so the brew got delayed anyway so I might take a ride and get WLP380.

Only issue is I would have problems holding at 58 right now. Best I can do is about 62 to 64 (beer temp) and my plan was to pitch at 60, let rise and hold at 64 for about 5 days, then bring it up to about 70 until it was done. Do you think those temps would be an issue for that yeast?

 

5
Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: July 30, 2015, 07:42:12 PM »
I actually got some sulfur from my hefe (currently on tap) at first.  If this happens keep that carbonation up and vent often.  I'm at 20 psi @ 40°.
It'll go away.  I started fermenting at 64, but pulled it from the chamber after 3 days to 68 ambient to make room for another brew.  This beer is still really tasty, but next time I'll go 62-64 for the duration.


Sent from my SCH-I545 using Tapatalk

Looks good!

6
All Grain Brewing / Re: Water Profile Importance
« on: July 29, 2015, 05:23:23 AM »
It depends how detailed you want to get, but I think new brewers can also get into water treatments right from the get go, especially with the information available now.

I went to all grain with my second batch and used EZ Water right from the start. (Since switched to Bru'n water.) Had plenty of questions but the fine folks at the Northern Brewer forums (many of you I see here now) were always willing to help solve any questions.

Sanitation and yeast and fermentation temps are all important, but it's not that hard to bring water into the equation early on in the learning process.


7
Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: July 27, 2015, 01:30:00 PM »
Thanks!

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Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: July 27, 2015, 11:01:20 AM »
I can't address the weizen issues.  To do multiple infusions in Brun water you have to enter two separate mashes.  The second mash has all the water and salts added for the first mash. 

Note that the desired pH for a ferulic acid rest is 5.7-5.8 per http://beerandwinejournal.com/german-wheat-beer-iii/ and  http://braukaiser.com/blog/blog/2010/06/04/how-much-effect-does-a-ferulic-acid-rest-have/ .

Thanks! My LHBS was out of pils malt so the brew got delayed which will give me a chance to use the info you've provided.

I had no idea about doing the acid rest at 5.7-5.8 and I think that's about where I'll be before adjustments. So I'l probably just end up adding my salts after the ferulic rest for the remainder of the mash. I'll check the numbers in Bru'n water first to make sure.


I think that with my water I would probably not need to do any salt additions for a ferulic acid rest and so all my salt additions would be afterwards too. 

There is another wrinkle here.  The temperature of ferulic acid rest is within the range for a phytase rest which produces acidity.  I'm unclear as to how much acidity is produced during a phytase rest but apparently not a lot for a short rest because the phytase rest might go for several hours per Palmer's http://www.howtobrew.com/section3/chapter14-2.html.

Thanks.

My treatments to get the salts where I want them will likely leave me needing to add a ml or two of lactic, so in light of your info I will stir the salts in first and take a pH reading before adding all of the calculated acid.


9
Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: July 27, 2015, 10:30:25 AM »
I can't address the weizen issues.  To do multiple infusions in Brun water you have to enter two separate mashes.  The second mash has all the water and salts added for the first mash. 

Note that the desired pH for a ferulic acid rest is 5.7-5.8 per http://beerandwinejournal.com/german-wheat-beer-iii/ and  http://braukaiser.com/blog/blog/2010/06/04/how-much-effect-does-a-ferulic-acid-rest-have/ .

Thanks! My LHBS was out of pils malt so the brew got delayed which will give me a chance to use the info you've provided.

I had no idea about doing the acid rest at 5.7-5.8 and I think that's about where I'll be before adjustments. So I'l probably just end up adding my salts after the ferulic rest for the remainder of the mash. I'll check the numbers in Bru'n water first to make sure.


10
Beer Recipes / Re: Comments and Suggestions for Gose
« on: July 27, 2015, 08:36:22 AM »
Took a gravity reading today and it's at 1.009, which probably means it's close to done. There is still a ton of yeast in suspension but it doesn't seem to be very active.

Looks like my ABV will be about 3.6% which is a tad lower than I was shooting for. This makes sense because I missed a bit on my points as I forgot to double crush my wheat. (I always double crush wheat to maintain a steady mash efficiency.)

The sample tasted really good. It is fairly tart but not face twisting sour. I didn't pick up on the salt or coriander but as mentioned there is still a lot of yeast in the sample. I wasn't shooting for recognizable salt or coriander character (just a subtle hint would be ok) so this is good news.

I threw down a reflexive fist pump after tasting it -- so I'm pretty happy so far!


11
General Homebrew Discussion / Re: Dumping a batch
« on: July 24, 2015, 07:08:49 PM »
What happened? You must have some clue what went wrong?

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Beer Recipes / Re: My first recipe
« on: July 24, 2015, 02:44:21 PM »
Yes, this looks like a tasty APA.

13
Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: July 24, 2015, 02:38:33 PM »
Pretty sure mash profile has nothing to do with the ester profile you'll get from the yeast.

I think the OP was referring to a ferulic acid rest, usually performed in the vicinity of 110 degrees, which supposedly results in increased clove flavors when the ferulic acid is converted to 4VG.

Yes, that's what I've read in a few places including "Brewing with Wheat."

I'm not sure how to handle Bru'n water if I try the ferulic acid rest. Do I go for the correct pH in the initial mash, then let it ride the rest of the way?

I'm using distilled water so that might work out ok. I suppose I could always check the pH after my second infusion (going from 110 to 152) and hit it with a bit of lactic acid if I need to bring it back down to 5.3 again.


14
Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: July 24, 2015, 02:17:05 PM »
* Pitch a nice sized starter to accentuate the clove over banana

I've had the opposite experience; under-pitching 3068 seems to keep the esters in check.

Interesting. I found several sources that said some combination of under-pitch and under-oxygenate for more banana esters; over-pitch and provide oxygen to suppress banana/accentuate clove.


15
Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: July 24, 2015, 01:07:46 PM »
Also, I remember fermenting hefe (in the old days) in a plastic tote of water, swapping out frozen water bottles a couple times a day. I was able to hold 64-65F even in summertime. If you could even hold 65F doing this, I think you'll be pleased.

Yes I'm doing the water batch with frozen bottles thing. I might be able to hold 64 or 65, but my last batch 66 (beer temp) was the best I could do. My basement is at it's seasonal high point at the moment. I suppose I could add the wet towel and fan to drop it a couple of more degrees.



Yep, or add an extra frozen bottle twice a day ?

I've been swapping bottles every hour (sometimes using 2 bottles at a time) to keep my gose at 66 this week. (The first 3 days anyway. The fermentation has calmed down and I'm only swapping in bottles a couple of times a day now.)


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