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Messages - Wheat_Brewer

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Equipment and Software / Blichmann Boilermaker Clarity Issues
« on: June 23, 2014, 01:55:12 PM »
I mashed my second batch of beer on my new Blichmann Boilermaker with a false bottom this weekend and have some concerning results. Both batches have been 5 gallon batches with the first being a belgian blonde and the second being a wheat beer. Both have 8-9lb grain bills.

In both batches no matter how carefully, slowly, or the amount of wort I vorlaufed I could not get it to run clear. I ended up having to let the wort settle and then rack off of that to get a more clear (but not clear) wort.

I've read other posts and reviews that swear they get the cleariest wort without any issues...what am I missing?! Is it because my batches are too small and I'm not getting enough grain bed to filter everything out? Any help is appreciated!

**Update: I followed the advise below and brewed 2 large 10 gallon batches. Turns out the issue was grain depth. I've had nothing but amazingly clear wort since upping my grain bed depth. Thanks!**

I've never had a batch I've dumped but I have made some experimental beers such as a watermelon wit that came out fine...but 5 gallons of it is way way way too much.

I did take a few beers back from a buddy I gave a bunch of bottles to. He claimed they kept exploding but the ones I kept and the ones I took back are perfectly carbonated. He's off the list of beer receiptients for being a drama queen.

Other Fermentables / Re: Thinking about trying my had at mead
« on: June 18, 2014, 02:24:40 PM »
Any additions of flavoring, fruit (technically that becomes a melomel), etc drastically changes the flavoring of mead. There's nothing wrong with it and can be quite good but if this is the first try at your recipe I would suggest a straight mead so you get the process down and know what your base flavor tastes like before you start making changes.

The only other thing I have to add to Mort's post is to have lots of patience. Let it ferment in the primary for about 2 weeks (or until done but generally 2 weeks), move to a secondary and forget about it for about 6-12 months. Just put the secondary with your mead in a cool and dark spot. When it clears it clears, don't try to rush it for the first batch. I made that mistakemy first batch and still wish I would have just waited to let the mead be ready when it's ready, not when I want it to be ready.

General Homebrew Discussion / Re: My first storage/aging experiment.
« on: June 18, 2014, 02:16:24 PM »
Before purchasing my current house we lived in apartments that tended to be quite warm in the summers. I noticed that my beers from the apartment which were aged at about 72F+ tended to have a short shelf life, more likely to be gushers, and fruity tasting. My current house has a basement with a temp around 66-68 which results in a beer similar to how you described your room aged beer. I've never compared a refrigeratored beer to a room age beer but that may be the next experiment.

General Homebrew Discussion / Re: What's Brewing this week?
« on: June 11, 2014, 04:30:29 PM »
This weekend has a my brother's backyard brew off competition  ;D

It's less of a competition than it is sibling rivarly over who has the better beer. I'll end up buy grain etc for another beer that is yet to be planned out so I can brew later in the week.

General Homebrew Discussion / Re: Most frustrating waste of beer ever
« on: June 05, 2014, 04:55:09 PM »
Picnic tap? You probably shouldn't trust those to hold force carbonating pressures. That's too bad.  :(

FWIW, I use nothing but picnic taps and force carb and there's never been a problem.

+1, except once when the tap had a hairline crack. That was thankfully quite minor ( < 1 pint)

I took the picnic tap apart after I discovered the leak and found the spring inside of it was sticking. I assume it stuck just enough to leave a small gap that, with the pressure, slowly leaked :(

Other Fermentables / Re: Seeking a proven Raspberry Mead recipe
« on: June 05, 2014, 02:55:14 PM »
I made a raspberry mead (melomel) once. I lost the recipe due to a hard drive crash and several moves since I made it but off the top of my head I think it was 12lbs of local honey and about 4lb of raspberries added in the secondary. It took an extremely long time (1 year+) to clear and should have gone another 6+ months to be honest. It also tasted like a shot of vodka and then some sweetness for the first year after bottling. The raspberries added a ton more sugar so the ABV shot up and I didn't adjust my initial honey addition accordingly. After about 3 years from originally being made it did come together and was something along the lines of a raspberry like wine...sorta.

If I was to do it again I would:

- Try several small batches before a 5 gallon batch
- Adjust the initial honey addition to compensate for the raspberry addition
- Learn to back sweeten mead (same as wine I think) since I like a sweeter mead
- Let the mead go until it's ready to bottle...not when I feel the need to bottle it

Maybe not the greatest of help but hopefully it helps some.


General Homebrew Discussion / Most frustrating waste of beer ever
« on: June 05, 2014, 02:32:49 PM »
Just needed to vent as it's been killing me ever since I discovered it last night.

I kegged 5 gallons of my Belgian Blonde and started the forced carbonation process. When I shut the chest freezer lid all was well, but apparently the 50 cent beer tap for dispensing my beer had the smallest of leaks...between the pressure for force carbonation and 24 hours of me not checking it the tap leaked about 2 gallons of beer one drip at a time into the bottom of my chest freezer...and drained my CO2 tank (which was close to being done anyways).

Again, just needed to vent and cry on some virtual shoulders.

Ingredients / Re: Briess Gluten Free Liquid Malts
« on: May 27, 2014, 02:59:17 PM »
I've used Briess' Sorghum a couple of times and for some reason both batches came out disappointing in comparison to Malliard's. I'm not sure if it was the actual sorghum extract or something else...more experiments are needed.

I would point you to the gluten free brewing facebook page though. They have lots and lots and lots of recipes, ideas, ingredient pointers.


General Homebrew Discussion / Re: New to brewing and I need help!
« on: May 23, 2014, 06:43:01 PM »
Welcome to the obsession!!

I learned to brew by watching the instructional DVD that came with my first kit, reading "The Complete Joy of Homebrewing" (as mentioned already) and keeping it simple at first. Buy an ingredient kit so you don't have to worry about complex all grain recipes and techniques. Stick to ales at first as well.

There's lots of intelligent and experienced people on the forum and lots of different books, DVD's, YouTube videos, and podcasts to solicit.

I promise that the first batch is worth it in the end and truly not that hard!



I love hearing about everybody's plans for the weekend, especially a long and special one like Memorial Day.

Personally, I'll be camping with some good friends and homebrew to share around. No brewing planned but I will be letting a Belgian Blonde ferment out and hopefully ready for kegging when I return.



Equipment and Software / Re: Blichmann Boilmaker
« on: April 28, 2014, 05:46:27 PM »
you are going to have to lift the wort at some point. you can gravity drain into buckets and then lift and pour back in but I can't think of a way that you could gravity drain into a holding tank and then gravity drain back into the kettle. so either runoff into 2 or more holding vessels or be prepared to lift ~50-60 lbs of hot liquid high enough to pour or drain into the kettle or to lift the kettle with that much hot wort into it. not a big deal, I do this. My 'system' is a cooler mash tun that sits on a table. I transfer hot liqour from my kettle to the mash tun first with a long handled sauce pan then, when the level is low enough to feel safe about it I lift the kettle and pour the rest of the liqour into the mash tun. When mash is done I drain into the kettle on the ground and then lift the kettle onto the burner. Or, for 10 gallon batches I run off into two or more fermenter buckets and then pour them into the kettle after adding the sparge water to the mash.

For the moment I'm going the way of lifting scalding hot liquids from the ground onto counter tops or to the height of pouring into another vessel. And if I prime the siphon as mentioned, and am careful it sounds like I can get the most out of my mash tun without losing liquid due to the dead space. Thanks!

General Homebrew Discussion / Re: How was the weekend?!
« on: April 28, 2014, 05:34:50 PM »
Had a good time at the AHA Rally in Portland.

Had my name picked for one of the raffles. Lifetime supply of bottle caps. I guess I may have to break down and find (buy) more bottles.  :)


Holy score! That's a sweet deal I'd gladly take.

Equipment and Software / Re: Blichmann Boilmaker
« on: April 28, 2014, 02:35:01 PM »
Thanks! For the moment I'm going to be sticking to 5 gallon batches until I get a pump, but I just don't want to wait for another purchase to be made to start using my new toy! I was worried that because the dip-tube is downward facing I might end up with a lot of lost wort unless I had a pump. Thank!


Equipment and Software / Blichmann Boilmaker
« on: April 28, 2014, 02:16:09 PM »
I just got the 20 gallon Blichmann Boilmaker in the mail which I plan to use as both my mash tun and kettle (after some transferring of the wort and cleaning of the spent grains)...but I don't know if I need a pump to use the system. Can you just use the 20 gallon version as a gravity feed system? Thanks!

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