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Messages - guido

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211
All Grain Brewing / Re: Conditioning Unmalted Wheat Berries
« on: June 03, 2013, 12:09:07 PM »
It's not happening with boiled wheat berries and the roller mill.  The mill just schmooshes 'em through like gummi bears.  I picked up a Corona Mill on Amazon to grind them.  Hopefully I'll be able to grind raw wheat and dabble with some Lambics and Flanders Red.

212
All Grain Brewing / Re: Conditioning Unmalted Wheat Berries
« on: June 02, 2013, 01:52:54 PM »
Apparently the berries need to dry more.  They just gummed their way through the mill without crushing them.  I think it would be pointless to adjust the rollers closer.  At least the mill didn't jam.

213
All Grain Brewing / Re: Conditioning Unmalted Wheat Berries
« on: June 02, 2013, 02:23:00 AM »
I boiled the wheat berries for my Witbier yesterday.  I'm letting them dry and will try to mill them after work this afternoon.  Wish me luck.

214
General Homebrew Discussion / Re: Who's going to NHC?
« on: May 31, 2013, 02:01:48 PM »
Can't pass up one on the East coast.  This will be my 2nd.

215
Events / Re: Need AHA logo for banner
« on: May 30, 2013, 10:33:41 AM »
Matt hooked me up with a logo!

217
Events / Need AHA logo for banner
« on: May 30, 2013, 08:59:55 AM »
I'm designing a banner for our club to display at a local beer festival.  I want to include the new AHA logo, but the Google image ones don't have enough resolution.  Is there a link where I can download a respectably-sized logo?

218
Events / North, East, & West Pre-Confrence Tours?
« on: May 29, 2013, 02:49:00 PM »
From the looks of the NHC website, the Wednesday East, West, and North pre-conference tours are no longer listed.  I hope they weren't cancelled.  Seems that everyone wanted the DFH tour.

219
I tried to follow the advice of flushing out the vacuum tubes with air, but it didn't work.  I also think the heating strip has issues.  So I bought a better vacuum sealer that's much more quiet, too.

220
Beer Recipes / Re: kolsch grain bill
« on: May 29, 2013, 11:42:34 AM »
That grain bill is fine.
I use 75/25 Pilsner/Kolsch malt with 029.

I have never seen Kolsch malt until now. Would Vienna be a reasonable substitute especially in smaller quantities?

I use 95% Pils and 5% Vienna, hop with Hallertau for about 30 IBU.  Ferment with the Wyeast 2575 Kolsch II yeast at about 58F.  I lager for about a month.  Tastes great.

221
Here's my super rad trick for using wheat berries, no cereal mash or rice hulls necessary:
http://nateobrew.blogspot.com/2012/12/a-better-way-to-brew-with-raw-wheat.html

Interesting.  I have heard of people wetting their grain before grinding.  I have a regular mill, not a Corona one, so  I might experiment with a pound or so.  I would still do a protein rest, and I'd still use rice hulls.  No offense.


222
Pimp My System / Re: I'M CHEAP, NO PUMPS, ALL GRAVITY 15 GAL
« on: May 24, 2013, 07:26:57 AM »
The stainless steel sink has me highly aroused.  Looks like something from an old photographic darkroom.

If that one gets you "aroused", you should see mine.

Tease!

223
Pimp My System / Re: I'M CHEAP, NO PUMPS, ALL GRAVITY 15 GAL
« on: May 24, 2013, 06:55:58 AM »
The stainless steel sink has me highly aroused.  Looks like something from an old photographic darkroom.

224
In my opinion: flaked wheat is not a passable substitute for unmalted wheat.

Maybe its an issue with freshness in flaked wheat, or something that the process of gelatinizing raw wheat at home contributes, but I have always found beers made with raw wheat to be far superior.

A cereal mash is not terribly complicated. I think its easier than a single decoction.

Torrefied ('puffed') wheat is another option. Never tried it in a witbier, but I like it as a substitute for flaked wheat in smaller quantities (small amount for head retention, body, etc.). It has a subtle, fresh popcorn flavor.

I had a feeling that's what someone was going to say.  If you're gonna brew it, ya might as well brew it right.  That's why we homebrew.  Looks like I'll be doing a cereal mash.  BTW, are you the one giving the wild house strain lecture at the conference?  If so, I'm looking forward to it.

225
flaked wheat IS unmalted.

However flaked is pre-gelatinizated so you don't have to worry about that aspect. whole unmalted wheat berries have a gelatinization temp around the mid to high 150s if I recall. but that is best case scenario with a grind close to flour.

so with the flaked wheat the starch will be readily available to the enzymes for conversion where the un-flaked wheat the starch has to gelatinize first. which is may or may not do completely.

I did know the flaked wheat was unmalted.  I should have mentioned that so it wouldn't be confusing.  I have heard of people "cooking" the wheat berries separately to gelatinize them, and then adding the berries to the mash.  Of course, if I didn't get a total conversion, the mash would be a little cloudy--which isn't a bad thing for a witbier.

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