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Yeah, that sounds great - thanks for the reply. My thinking is to drop the CRS down the overflow pipe so it has a chance to mix into the wort a bit before being recirculated I assume the sparge water should still be 20ppm so I can pretreat that Thanks fir the help - this forum is the most...

I am going to recheck before calculating the treatments, but last brew was about 166ppm

@strange-steve thanks for all this thread - it was very helpful on the weissbier. What alkalinity is suitable for a dunkel weissbier? Using your rough guide, I'd say it's not a 'black beer', so maybe treat it as a brown one? Going to get the calcium up for this one!

OK, so revised recipe and a replacement fir the Crisp Munich Malt arriving today Mash Ingredients: 3kg Weyermann Wheat Malt Light 1.5kg Weyermann Munich Malt Type 1 250g Weyermann CaraMunich Type 2 75g Weyermann Carafa Special type 2 75g Weyermann Melanoidin Malt 250g Oat Husks Yeast: Mangrove...

@Hanglow thanks for that. I will take a look and make some recipe adjustments (possible just increasing the batch size a little to reduce the ABV?)

Ah. I think i used a bit of it in the other weissbier recipe. Now you've said this, I'm wondering if I should have gone for some Weyermann Munich Type I, which MaltMiller now have, but I swear wasn't there when I ordered. Hmmm. Think I'll have to go with what I have, as I can't use the crisp...

Thanks for that @cushyno - that's really helpful. My only concern now is that the ABV might be a little high. I think the style tops out at 5.8%. Of course, the theoretical ABV relies on me hitting a particular target OG, which didn't quite work last time...

So after having polished off my standard weissbier (which I will be brewing again),I'm now planning a dunkelweizen, which I'll be brewing in a few days or so. I thought I'd just post up the plan here in case anyone has any thoughts while I tinker with it. Have used the Grainfather App for some...

Do I need to reduce the pressure in the keg as I (slowly) empty it?

So I grew a little impatient.... (sorry for the detritus in the background - I just got my son off to bed after tea, and decided to have a beer before cracking on) The head holds for quite awhile, which is good. The taste is definitely on the clovey end, but is full on weissbier flavour...

@Northern_Brewer - thanks for that - it's interesting info. One of the things I enjoy about all this is the sort of blend of art and science that it all entails. I love weissbier - most of my family live around Munich and I've been drinking weissbier since I was around 16. I know this week's...

So this had pretty much finished by Thursday, but I gave it a couple of days before kegging. This is the colour is came out: Which I think looks about right for this brew. Smell was definitely right - took a taste, but hard to tell what might be wrong given it was warm and not very...

As the feementer is winding down, I'm now wondering how to correctly carbonate it in the keg while it conditions. When I did a lager, I just bunged on 1 bar and let it sit there for a few weeks but maybe I need to be more precise? ;)

Out of interest, what dunkelweisen recipe did you use? I'd like to give that a try

I was going to but there's a lot of contradictory advice out there - including some saying no calcium because it comes from the malt (which sounded wrong) I've got books on weissbier but all of them want decoction mashes, which I'm not sure about, and not sure how to achieve on my kit!

Thanks! I quite like the clove spice flavour in weissbier and I fancied one with a little less banana. My reading suggested that to get this, I needed to get some ferulic acid into the mash, so it gets converted later into 4VG which is that sort of phenol/clove flavour. I've then done it at 18...

I'm still pretty new to AG brewing. If it was me, I'd let it sit fir a day or so and then move onto conditioning. I'm not sure why it is bitter, but that might condition out. I'd give it a try and see - worst case you have to do another brew! The refractometer is great but a little advanced...

Incidentally, depending on your yeast, this is possibly why it has stopped - if your numbers are right, your ABV is around 7.9%

Ah yes - if you are using a refractometer then the measurements are in brix, so 28 would be around 1.12 and 14 would be roughly 1.06. I think it gets a bit tricky once the alcohol production starts, because it needs adjusting for the alcohol. What was the original grain bill out of interest?

What yeast did you pitch? I've only seen recipes with pureed banana in the secondary but you might not have had enough banana - did you sterilise them in any way before dropping them in?