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Messages - Brewtopalonian

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Yeast and Fermentation / Solvent Odor in Fermentation
« on: June 13, 2018, 04:02:12 PM »
Hi all,

I recently brewed a batch of Hefewezien to which I added 5 lbs of apricots during secondary.  I made a "must" as you would in wine making by mashing my apricots and adding a little (ro) water and then crushing a couple campden tablets up and mixing those in.  I was very careful about sanitation but from what I can find, it seems as though this odor is caused by a bacterial infection (?).  If this is the case, how do you guys make your fruit beers safely?

edit:  It should also be noted that I did open fermentation, so perhaps that is my problem.

General Homebrew Discussion / Re: BJCP Judges?
« on: June 13, 2018, 12:35:19 PM »

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General Homebrew Discussion / BJCP Judges?
« on: June 13, 2018, 04:41:44 AM »
I'm trying to figure our if there are any actual BJCP Judges near me.  I understand that they probably don't post contact info or anything like that on such a public forum, but if anyone knows of someone near me (Salt Lake City, UT) that wouldn't mind getting in touch with me, I'd greatly appreciate it. 

Beer Recipes / Re: Quest for the Ultimate Traditional Weizen Recipe
« on: June 12, 2018, 08:45:50 PM »
Wow, Thank you! But I thought your previous admissions were already magnanimous and the case was closed.

There are more ways to achieve similar results in the world of brewing. I wasn't saying that you were wrong, only that I hadn't done it that way. Keep striving for your definition of perfection, regardless of what others say. (of course we all have to recognize that we will still be criticized or extolled based on everyone else's perception).
I made admissions, but never said the words of apology.  Guilt can be a powerful motivator. 

I am extremely happy with the direction this thread has gone and continues to go. I hope it is a home for great education on such a complex and wonderful style.

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Hello All!

I hope this finds everyone in good spirits. 

There comes a time in everyone's life (sometimes many times) when they need to eat a little crow.  This is one of those times for me.  I started this post as a boisterous assumption of my success.  I don't think I truly understood what it was to be an AHA member and part of a learning community.  I instead treated this forum as a place I could boast about minor level of success I've had in homebrewing.  I feel the need to correct myself and eat some crow.

First off, I must extend some apologies to those I may have offended and or outright disregarded. Martin, for one, is one of the most intelligent men I've had the pleasure of reading about regarding brewing water.  His reputation was unknown to me until I did some continued research.  This community, being graced by his presence, is truly better off with him.  I hope he accepts my most sincere apology for my unwarranted aggression and child-like behavior when he was offering his cherished and useful advice.  I would also like to apologize to TheBeerery (of whom I do not know his real name), for the same reasons I apologized to Martin.  I made a critical error in believing I knew everything there was to know about a style many others are far more experts in than myself.  I hope both gentlemen know that I wish to eat my words and hope to remain a member of this community so that I may become further educated.

Addressing the progress of this particular thread, I am amazed at how much attention this got.  While I should have expected as much with such a bold statement as a title, I never thought I'd get so many excellent and intelligent conversations out of this.  It is because of Martin's comment about not leading someone astray with the title of this thread that I'd like to modify the title to something more fitting.  I will be renaming this thread "Quest for the Ultimate Traditional Weizen Recipe".  I feel that with the direction this thread has taken, that is a more appropriate name.  I certainly didn't have the ultimate traditional weizen recipe, and I certainly didn't figure it out.  Though, through your combined efforts, we are certainly closer as a community to coming up with great weizen recipes!  It is due to that and the nature of this forum that I am happy to admit I am not the end all be all of weizens, not even by a long shot. 

I will be updating the OP with the name change, a more appropriate water profile (as suggested by Martin), and a brief paragraph explaining such changes.  I am happy to be a part of this community and hope to meet you all in person and discuss this very topic over some very nice weizens  ;D .  Thank you all for everything you've contributed to this post and I hope everyone has learned something from it, I know I certainly have!

Very Respectfully,


General Homebrew Discussion / Re: Speaking of Weizen...
« on: June 01, 2018, 05:13:40 PM »
Hi BrewBama,.

You might appreciate this.  I just brewed a weizen last weekend and used a decoction mash.  That's the most traditional method from what I've read.  I mashed in at 113*F and then decocted to raise my temp to 122* then another decoction for 149* and the mash out decoction of 168*.  I'll be honest.... I didn't always hit my temp with one decoction, so I had to take another, boil it, return it and rinse and repeatedly until I got my temp.  I have no idea how this batch will turn out, but it was a great learning experience.

As far as your pH concerns, weizens are typically higher pH beers.  So 5.59 is perfectly acceptable.  I wouldn't add any acid at all.  If you do add acid, add lactic (as per Martin's suggestion) and do it only after your acid rest. 

I am curious though, why are you doing a 45min acid rest?  I don't think you'll get any additional benefits from going longer than 20min.  Just curious.

When you drink it, please let us all know how it came out!  I'd love to see the result.  I'll share mine when it's ready too.

Good luck, happy brewday!

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General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: May 24, 2018, 11:58:54 PM »
Just kegged my German Altbier and English Brown yesterday.  Drinking those while brewing my Hefeweissen that will get some fresh apricots in secondary for a nice summertime twist. (Hopefully)

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Hey Jared,

I thought of you and the thread in question (I was involved there too) when this one popped up recently:

Don't know if you saw it, but maybe your experience could fit in there?
Thanks for pointing me there.  I posted a reply, hopefully in my limited knowledge I was able to help.

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General Homebrew Discussion / Re: Speaking of Weizen...
« on: May 23, 2018, 07:12:46 PM »
Just be aware that boosting the wheat percentage doesn't increase the ferrulic acid content in the wort. Barley malt actually has higher ferrulic acid potential than wheat malt. This was reported in an Institute of Brewing journal article. It surprised me. I've hovered in the 50 to 60 percent wheat range, but I'll be focusing on 50 percent in the future.

I have found it greatly depends on the flavors you like in your wiezen.  I tend to be more attracted to the clove flavors which, as Martin pointed out, tend to come from the ferrulic acid in the Vienna.  So to clarify, using exactly 50% wheat and increasing Vienna gives me more robust clove flavors with a solid ferrulic acid rest at 109-113°F for 10-15 mins before proceeding to the protien rest and finally sacch rest and mash out/sparge. 

From what I've found, this style relies more heavily on a solid mash and chemistry knowledge and schedule.  I don't have one yet, but a HERMS would make this process significantly easier.  I hope this helps.


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Hi guys,

Jared here, the OP of the thread resulting in this conversation.  I would like to say that I acted emotionally, irrationally and out of turn in my response to Martin.  I fully take the blame for the thread in question taking a detour and a loss of learning and education.  I believe Martin and I have patched things up, as it was not his intent to derail me.  He, of course, was correct.  My water was WAY off of what it should be.  I have since brewed this again and it is infinitely better.  My question is now, should I update the thread to reflect the better version, using different water profile and taking Martin's suggestions into consideration as well as those of the other contributors, or should I just abandon (delete) the thread and restart it?  I don't want to be inconsiderate to those who contributed what amounts to a TON of good information and debate, but I also don't necessarily want the embarrassment of my outrage to be forever cemented into the forums.  Opinions?

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Beer Recipes / Re: Rye IPA help?
« on: April 05, 2018, 03:04:20 AM »
anyone know what water profile I should use?

Beer Recipes / Re: Rye IPA help?
« on: April 04, 2018, 05:04:09 PM »
No worries Denny!  I appreciate the input!  I am aiming for the Red color because I'm making this beer for a friend who's favorite hockey team is the Red wings and her favorite beer also happens to be Rye's.  So I figured I'd make a Red Wings RyePA for her.

Beer Recipes / Re: Rye IPA help?
« on: April 04, 2018, 04:56:05 PM »
my suggestion would be to cut or reduce the chocolate malt so your color gets down to 13ish at most... darker than that, in my experience, is headed towards brown when in a glass.  13 is a nice amber/red depending on the malt bill.

Is brown a problem?  Ever had Hop Rod Rye?

Brown isn't a problem, I did mention in my OP that I am aiming for a reddish color so he suggested to drop the chocolate malt down to obtain 13 SRM instead of the 15 I had.  I've made some adjustments and have my rye now at 20% and 2 row at 75%.  I dropped a little chocolate to obtain 13SRM.  Thanks for the input guys.

Beer Recipes / Re: Rye IPA help?
« on: April 04, 2018, 04:33:59 PM »
More rye...get it up to 20%.  IMO.

Thanks Denny, will do.  Should I reduce the 2 row to maintain same or similar gravity?

Beer Recipes / Rye IPA help?
« on: April 04, 2018, 03:49:30 PM »
Hi everyone,

I've worked up a recipe for a Rye IPA that I'd like to try.  I am posting for some constructive criticism to make some final adjustments before brewday (Saturday).  Also, I just purchased a RO unit and will be using RO water and building water profiles from here on out.  I was wondering what water profile would work best with this recipe?  I'm using Bru'n Water. 

OG: 1.058
IBU's: 68.5
Color: 15 SRM
ABV: 5.8%
Batch Size: 5.5gal

10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain  78.1 %
2 lbs Rye Malt (4.7 SRM) Grain  15.6 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain  3.9 %
4.8 oz Chocolate Malt (350.0 SRM) Grain  2.3 %

1.25 oz Bravo [15.50 %] - First Wort 60.0 min Hop  68.5 IBUs

1.00 oz Chinook [13.00 %] - Steep/Whirlpool 0.0 min Hop  0.0 IBUs
0.50 oz Amarillo [9.20 %] - Steep/Whirlpool 0.0 min Hop  0.0 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Steep/Whirlpool 0.0 min Hop  0.0 IBUs

1.50 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop  0.0 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 3.0 Days Hop  0.0 IBUs
0.50 oz Amarillo [9.20 %] - Dry Hop 3.0 Days Hop  0.0 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 3.0 Days Hop  0.0 IBUs

1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast

Mash In at 154*F for 60 mins - 4gal
Mash Out at 162*F for 10 mins - 1.6gal
Sparge 168*F - 3.44gal

Boil 60 mins
Whirlpool 20 mins @ 180*F

Chill to 67*F with plate chiller and pitch starter.
Ferment @67*F for 2 weeks, then 65* for 2 weeks.

Force Carb to 2.8vols.

Thanks for your thoughtful input and help!  I look forward to brewing this one.  I am hoping to have some reddish color to it. 

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