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re: Homebrewing: In-Process Thread
Posted on 4/20/15 at 8:36 am to LSUBoo
Posted on 4/20/15 at 8:36 am to LSUBoo
checked my hoppy wheat and it was already fermented out after 5 days, so I dumped in 3 ounces to dry hop
started planning the next batch, a tart plum wheat. Gonna go small on this one, just 1.039 with 40% wheat and 10% acid malt. Planning to add the acid malt after the 45 minutes or so of the mash so it doesn't change the ph too much for good conversion.
started planning the next batch, a tart plum wheat. Gonna go small on this one, just 1.039 with 40% wheat and 10% acid malt. Planning to add the acid malt after the 45 minutes or so of the mash so it doesn't change the ph too much for good conversion.
2
Posted on 4/20/15 at 8:50 am to LoneStarTiger
I plan on brewing an Imperial Red IPA next... probably in a few weeks when we are kegging the Lemon Basil Wit. With the mead going we don't really have space to do two additional beers at once.
Posted on 4/20/15 at 9:51 am to LoneStarTiger
quick question:
the recipe I'm working with for my sour says to pitch brett then pitch the bacteria 2-3 months later. I've had others say to pitch them at the same time. Are there advantages to one way over the other? I guess I would be giving the brett a head start to develop some characters in the beer before introducing the bugs.
the recipe I'm working with for my sour says to pitch brett then pitch the bacteria 2-3 months later. I've had others say to pitch them at the same time. Are there advantages to one way over the other? I guess I would be giving the brett a head start to develop some characters in the beer before introducing the bugs.
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