« on: September 22, 2015, 06:07:11 PM »
If my mash is a tad high, I use frozen water bottles - I don't want my water adjustments to drift too much
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I'm set up to brew a Belgian Wit tomorrow to make up for the one I screwed up on Labor Day. I will be dumping 10 gallons of scorched Belgian Wit sometime during the day. I haven't dumped a batch of beer in quite a long time so I am wondering if I should have a little ceremony.
consider smaller batches indoors on the stove (at least for the mash, if not also the boil).
This is all I ever do, winter spring summer fall! I don't understand the obsession with large batches and big equipment. Save time on brewing day, experiment a lot more, get more variety, yadda yadda.
Other the fact that you are not accounting for the 1ml dilution from the adjusting solution, your math checks out.
adjusting_solution_500ml = 500 x 7.95mg = 3.975 grams (just round to 4mg)
I pitched about 150ml of yeast slurry, pretty much all the yeast I recovered from a previous batch 2 weeks ago so I think I probably over pitched if anything. Temp wise I pitched at about 66f end let it slowly rise over three days. I didn't really intend for it to get above 70f but it went to about 73f on day 3. Could possibly be a pear flavor. It's pretty subtle but is a fruity ester of some sort. I'm hoping that another week in the yeast will help. This is actually only my second time using 002. My other batch is in bottles but didn't have a fruity eater flavor which is why I was curious if his strain was prone to this.Overpitching can be stressful for the yeast, combined with higher temperature. I doubt that leaving it on the yeast at this point will do a whole lot in terms of elimination of that ester, especially if it is fusel-related. Next time don't pitch so much and control those temps with a swamp cooler and you will be fine.
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