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Mash was probably around 100 mins, because I had to go out and do something once mashed in. Mashed in at around 66 but had dropped to 64 by the end. So presumably length and temp of mash meant more fermentable sugars than if I'd mashed warmer and for a shorter period, perhaps? I normally only do...

Sorry, quick practical question on this... I assume that after the campden soak you throw the whole lot in? You wouldn't drain off the water (because it would contain lots of lovely juice) but am I right to assume the campden wouldn't do any harm to the beer itself at this stage? Cheers!

Cheers! Will do!

So as it turns out, I've only got 750 grams of blackberries - probably enough for 2 gallons, just about, based on Daniels. So it seems the majority will, in fact, be raspberry wheat beer after all. Used Saf-04 to ferment, at 20 degrees C, and it got down from 1.045 to 1.008 in 4.5 days. Must...

Morning all, I've just taken a final gravity reading on a wheat beer I made last week, that I fermented with my safety first choice of Saf-04. It seems to have come out at around 1.008, which surprised me a little. I was expecting more like 1.010 or 1.011. OG was 1.045. Do others find Saf-04...

Agreed when it comes to elderberry. With blackberries in a wheat beer, I think I would want their freshness shining through - you want to know they're there if they're promised. We'll see how it works out though. We learn through our mistakes! :)

Must admit that my reading of Daniels was a little different - my impression was that he came out in favour of robust fruit in secondary, because heating the fruit gives them a different character and risks releasing pectins etc. Because it's a wheat beer, I think I'd like the real freshness of...

Cheers for the tips. Still thinking that I'll go with secondary with the blackberries but happy to be swayed by weight of opinion. As for hops, I'm aiming for around 24 IBUs, with a largeish hit of Bramling X at flameout, on the basis that their aroma will complement the fruit.

Not sure of exact weight at the moment. It's three smallish tubs. My thinking is that it's probably only enough for about 15 litres but I'll weigh them when I'm getting ready to defrost them, and get raspberries in to cover the short fall, in a split batch.

Morning all, I'm planning a brew day for tomorrow - a blackberry wheat beer. At the moment I'm looking at roughly equal quantities of pale malt and wheat malt, though may have to substitute some torrefied wheat if my homebrew order doesn't turn up in time. Perhaps just a small amount of oats...

Tried an experiment and put some bottles back in the brew fridge and took it up to 21 degrees C to see if the haze would clear. The bottle I've just opened does indeed seem to be a lot clearer - not perfect (but then it's only been in bottle for less than a fortnight), but a lot less hazy. So...

Hi BrewTim. Mash PH was about 5.5 - without treatment it is higher, but as I said, no cloudy beer in the past. Sparged with higher than 80 basically by accident - my boiler's thermostat is a little unreliable but I didn't want to stop sparging (and assumed it would lose a couple of degrees in...

Yes, sorry, should have made clear it was all-grain. I am running off some of it and adding at the top of the mash, though perhaps hadn't given too much thought to really checking it for clarity as I was doing so. So I can probably be a bit more careful with that. As I say, the two things that I...

Much of the discussion of hazy beer seems to focus on chill haze. I am getting hazes in my recent ales that appear to be present even in the boil, so somewhat earlier in the process, and I didn't used to. I'm assuming it must be one of two things: water treatment, or over-sparging (or overly hot...

Cheers! That's handy to know. Be interesting to see how it looks once conditioned and carbonated, as this was simply my impression straight from the FV before dry-hopping.

First time round, boil was 90mins. This time more like 70-75mins. First time round almost double the first wort hops too.

Just out of interest, anyone know why a golden ale brewed with the same malt bill both times could end up noticeably paler second time round (and it was properly 'golden' first time around)? The main difference, as far as I can see, is that the boil was a little shorter (intentionally) and there...

The only thing I'd query with that is that fermentation itself causes heat to be generated, so the contents of the FV would likely be warmer than a bottle of non-fermenting liquid nearby. That said, in an insulated and confined space such as a fridge, there presumably wouldn't be too much...

Thanks all. Think it will have to be probe insulated but external this time round as I'll be putting it in the fridge in the next hour, and don't have a means of put the probe securely through the FV lid. But longer term, it's the wort temp that I'd like to be measuring, so I'll probably take...

Sorry, being a thickie here - what's the PB?