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Messages - Brewtopalonian

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76
Martin,

My name is Jared Fuller.  Don't waste your time researching, as I've not won any competition anywhere in anything.  I've been home brewing for about 10 years now.  I have no desire to enter competitions, I simply want to make good beer at home.  I live in Utah, no good beer here due to silly regulations.  (I suppose that's not completely true, you can get good beer if you buy it in bottles at the state run liquor stores.... for a ridiculous price).  I was offended because you called me a troll and came at this as though I had attacked your very person.  I never intended to say I had ALL the answers simply that I have FINALLY (after attempting 13 batches of this in different manners) created a Hefe that I'm very proud of.  It was my intention to give this recipe to the forums, since much of the information I've found was obtained from here, in combination with several excellent books, mainly "How to Brew" by John Palmer, "Water" by John Palmer and Colin Kaminski, "Malt" by John Mallet, "Hops" by Stan Hieronymus, and "Yeast" by Chris White and Jamil Zainasheff.  None of which were authored by you, so forgive me if I've not heard of you or your credentials. 

Like I said, I'm not in this to win a Gold or whatever it is that competition brewers do.  I'm in this to create great beer that I like.  No nose knows like your nose knows.  If you don't like it based on my recipe, I beg you try mine before you judge me completely.  Then, if it's not a good hefe, feel free to let me know what you didn't like about it. 

I only joined the forums so I could find good information about what has and has not worked for people in certain recipes.  I'm not here to gloat, I just wanted to give back to a community that I had used as a good resource in the past.  I don't post often, because it seems as though, unless you're a medal winner in some competition, you get torn apart.  Instead of talking to me in the third person as the "OP", perhaps say "hey man, this is how I have done mine in the past, maybe you want to try this?" or "have you tried doing it this way?", not "As a professional, this is incorrect and this person is a troll".... see how tone changes?

Thanks
Jared

77
In my opinion, respect earns respect.  Maybe Martin should make my beer and try it first before tearing me apart based solely on recipe construction.  He replied to something I am proud of and used a condescending tone with me.  He's a pretentious asshat.

78
Wow, you can all f##k off then.  This is why I don't post on forums.  Silly me, thinking this is supposed to be a community to help each other out, and here you asshats are trying to tear me apart for being proud of a beer I made. f##k off.

79
^ Pretentious asshat alert...  Good for you for winning a medal... I'm a home Brewer dude.  Don't be a dick.  I created this recipe in hopes of saving someone else the intense amount of time in research I did.  BTW I live at an elevation of 4500 ft. So I do need to boil for extended periods, thanks though.  Also, now that you've got me all riled up, I have concluded that you are in fact the troll here.  Way to be a dickhead. Keep winning medals no one cares about but you.

80
Hahahaha that's definitely true.  I'm not a hefe fanatic tbh.  My wife is though.... So.... Happy wife, happy life.  And it gives me the leverage I need to buy more brewing equipment 😉

81
Haha thanks Robert!  I've found significantly similar information to what you've provided through my research.  I found that my process works well given my set up.  Iat try the even more traditional method some day just to say I did it.  I really don't favor a heavy Banana flavor in my beer.  I know that having SOME is characteristic in traditional Weizens, but, it is more common to have heavier clove flavors with subtle banana flavors in traditional Weizens.  That's why I don't go for that flavor in the malting process and again keep the fermentation temp low to prevent too much of it coming out during fermentation.

82
Woah!!! Thanks for pointing that out!!! I inverted the numbers when I typed this up!  Should be 100ppm Sulfate and 280ppm Chloride!

83
Awesome, glad to hear it! This is hands down the most tricky beer to get right because of a complicated mash and finicky yeast.  Let me know how it turns out!

84
Ah, yes, must have missed that,thanks!

85
Beer Recipes / Re: Head retention issue
« on: February 08, 2018, 04:48:20 AM »
Try a 10-15 minute protein rest at 122* F before bringing the temp up to 150.  This will help with the Wheat malt to develop the head you're looking for.  I'm pretty sure this should fix your problem. 

86
Beer Recipes / Quest for the Ultimate Traditional Weizen Recipe
« on: February 08, 2018, 02:12:59 AM »
Alright guys, it is my great pleasure to finally be able to contribute positively to this forum.  I'm going to share with you the best Weizen I've ever had / created.  This is NOT an American Hefeweizen, rather a TRADITIONAL Weizen.  I've found that the most important parts of this recipe are not necessarily the ingredients, but more so the process by which you brew it.  My take:


Ultimate Traditional Weizen:
OG: 1.048
FG: 1.010
Batch Size: 5.75 Gal
ABV: 5%
Carb: 2.9 vols
Color: 3.2 SRM
IBU: 12.6

Water profile:
pH: 8
Calcium: 250ppm
Magnesium: 25ppm
Sodium: 70ppm
Sulfate: 100ppm
Chloride: 280ppm
Bicarbonate: 550pp



Water profile from Bru'n Water (Martin Brungard):

Vienna (boiled)

Calcium: 27ppm
Magnesium: 15ppm
Sodium: 10ppm
Sulfate: 60ppm
Chloride: 15ppm
Bicarbonate: 80ppm

Recipe: 5.25gal, 76% BHEfficiancy

Malts:

4.75lbs Wheat Malt (German) (2.0 SRM)
2.75lbs Pilsner (2 Row, German, 2.0 SRM)
1lb Cara-Pils/Dextrine (2.0 SRM)
1lb Vienna Malt (3.5 SRM)

Hops:
1oz Hallertauer Hersbrucker [3.8%AA] - 90 60 min

Yeast:

WLP300 (1L starter at 1.035sg for 24 hours)

- Utilize a step mash with an acid rest at 109-113*F for 15 minutes (do NOT add acid prior to this step, optimal pH should be 5.8-6.0 for this step!) to promote clove like flavors and then add your phosphoric Lactic acid if necessary (typically not necessary if you match the water profile) to achieve 5.2-5.6pH prior to the normal protein rest at 122*F for 20 mins, this step gives your Weizen great head retention (especially with unrefined grains found in Germany/Belgium), then raise temp for Sacchrification Rest at 149*F, then finally Mash out at 168*F for 10 mins
- Boil heavily for 90 mionutes to combat DMS.
   - Boil 60 minutes
- Hefe should be hazy, no need for finnings.
- No late addition hops. Maintain bitterness around 10 IBU's to balance bitter with fruit/clove esters and bread malty flavors.
- Ferment between 62-65*F to promote proper yeast attenuation and correct clove/banana flavors.

Fermentation Notes:

Hefe Yeast (WLP 300) is VERY sensitive to temperature change.  Recommend pitching and fermenting at 62*F +/- 1*, then allowing the temp to rise to 64*F over the course of 3 days and hold for two weeks.  This prevents a banana bomb that characterizes American Hefe's.  This being a traditional German Weizen, you want a balance between clove and banana flavor which is achieved primarily through fermentation temperature.

Hope you all enjoy!  Let me know if you make this one with similar results!

Notes about the Edits:

This post was originally titled "Ultimate Traditional Weizen Recipe - I finally figured it out", though after some reflection, I believe I still have much to learn and, as such, have changed the title to "Quest for the Ultimate Traditional Weizen Recipe" to better capture what has truly occurred here.  I originally had a ridiculous water profile that was harder than granite - something that I really have no idea why it was so.  I have since purchased an RO unit and have building water profiles from scratch using Bru'n Water.  I acted childishly and foolishly and have since apologized to those I may have upset or offended.  I'm not deleting those comments, because I believe that in keeping with ethos, it is important to point out my shortcomings and not disrupt the great advice given by others.  I hope this thread continues on for eternity as we all grow and learn more and more about this particular style (it's a tricky one to be sure!).  Happy Brewing, I look forward to seeing what you come up with!


87
Yeast and Fermentation / Re: Reaching Final Gravity
« on: December 03, 2017, 05:31:09 PM »
Thanks Gents!  That surely solves that well enough!  I'm hitting exactly my gravity's I'm just an idiot.

88
Yeast and Fermentation / Re: Reaching Final Gravity
« on: December 03, 2017, 05:16:15 PM »
Not enough information. Methods? Recipes?

Single infusion mash, 60 min boils, plate chiller single pass, fermentation chamber with temp control, conical fermenters, Star-san everything.  I made a SunKing Sunlight clone, a Fuller's London Porter clone, a Fuller's London Pride clone, a Dogfish Head 60min IPA, and a Weissen recipe I created from scratch.  All were under the final gravity. 

Update:  I may have found the problem.  It isn't that I'm not reaching my gravity it's that I'm measuring it with a Refractometer instead of a hydrometer.  Is there a good conversion tool out there?

89
Yeast and Fermentation / Reaching Final Gravity
« on: December 03, 2017, 05:02:14 PM »
Hey all!

I'm having a hard time reaching final gravity on my brews.  I just got a new setup and haven't been able to fully ferment to 1.010.  I've been shaking the crap out of my fermenters and still not quite getting there.  I've tried making starters, still nothing.  This last brew, I added yeast nutrient hoping it will correct the problem.  Anyone else have this issue?  What did you do to correct it?

90
Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 27, 2017, 10:38:49 PM »
Thanks guys, this is all super useful input. I believe I'm going to go for a "Pilsner Champagne" if you will.  So, yes, perhaps I will use champagne bottles and cork them with wire cages. I'll post a pick in a couple months.

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