« on: July 28, 2015, 09:28:04 AM »
I get ethyl acetate when making sour beers with lacto in an open fermentation. I do closed fermentations now.
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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.
Great Lakes has a summer release called Sharpshooter Session Wheat IPA that's "loaded with Jarrylo hops." I thought this beer tasted grassy. I got 4 oz. of this hop when I re-upped my membership and I'm thinking of seeing if I can do a trade with my LHBS to get something I would like to use.When did you get the hops for reuuping with the AHA? I'm still awaiting for mine.