I mill my grains directly into the mash tun, so I add the water to the grains. Yes, I get some dough balls, but nothing that doesn't break up with a couple minutes of stirring.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
My stir plate came with a magnet to control the bar when not on the plate.Yeah, mine did too... ... I just failed to use it.
I would also consider breaking out the pH meter to see if this is a "true tartness" (i.e. the beer has low pH around 4) or if it's a percieved tartness. If you really have low pH then there might be ways to adjust your water chemistry. See the pH effect on finished beer thread.Pure genius! I swear I spent half of this past summer trying to perfect my hefe by trying different yeasts, pitching rates, etc. They were all damn good beers, but not quite what I was looking for on the clove/banana balance. I'm definitely going to try blending two batches on the next go around. Thanks for the inspiration!
As for the yeast, I brewed 10 gallons of hefe recently 1.052 OG, 60% wheat, 35% pils, 5 % caramunich II step mash 35 min at 145 45 min at 160 then mash out, 15 IBU's from 1 60 minute hallertau addition. fermented in two seperate carboys - one with WLP 300 the other with WLP 380 at 62degrees then blended to balance banana and clove.
Scored 40 points in a local comp and tartness is mild.
To market, to market to buy a fat pigFunny how 50% of threads these days seem to get to bacon at some point... Mmmm... bacon...
Then home again, home again, jiggity jig.