Ooooh no... that wasn’t me, just the photographer (that’s my story and I’m sticking to it!)Loving the sandals and socks combo
Ooooh no... that wasn’t me, just the photographer (that’s my story and I’m sticking to it!)Loving the sandals and socks combo
I salute your diligence in tasting comparisons... Good idea :)I assume you've gone with the straight GH recipe and I'm sure it will turn out well, but for my next I'll tweak it as I suggested earlier.
Last time I saw that trick done was at The Seven Shed in Bristol! I’ve tried it at home with mixed successslowly lifting out the bottle with its mouth just below the liquid to control the foaming.
Yes, I too saw that GH ferments his at 22ish, but most of the other stuff I've read on t'interweb (e.g. here) suggests a lower temp is better so that it doesn't come out tasting too strongly of cloves and bananas (apparently). So I thought I'd go for 18ºC which is the bottom end of Wyeast's stated working range ... even so, right now it's maintaining itself at 18.1ºC in a cold garage just with its own heat of internal combustion, and bubbling away quite happily.I kept the FV in a cupboard which maintained a pretty-constant 22-23C (it's above a freezer) which was mentioned in the book.
OK... I admit it, I was just blindly following a recommendation I’d read about the sort of step mash appropriate to a weissbier and I’d never heard of 4VG so I just went and looked it up! Darn it, wish I’d read this article before then I could have pretended I’d known what I was doing hahaha: German Wheat Beer: III (Mashing and the Ferulic Acid Rest)(...) if you're using the ferulic acid rest to enhance 4VG (which presumably you are) then it works best at a higher mash pH (~5.7) so it might be a good idea to add the CRS at the end of the acid rest.
Thanks Steve! I was being careful with it because I heard people say it can turn out a bit heavy on the banana and clove flavours, whereas I'd prefer to keep them balanced with the malt. Is that less of a risk now it's most of the way through?I would definitely bump up the temperature a few degrees to push it on a bit
Do you always check gravity multiple times while the beer's still fermenting?Gravity continues to drop slowly. After ten days it's now down to about 1026.
Fermentation has certainly slowed but the GH recipe says around 1014 so at this rate it's going to need another week or so.
Wonder if I ought to raise the temperature a bit towards the end (I've been keeping it to 18ºC so far)...?
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Usually... it's only 100ml a time, and I use a tap so I'm not having to take the lid off.Do you always check gravity multiple times while the beer's still fermenting?
Only once I think it's about done so 2 or 3 to confirm FG. I figured you had a tap for all those samples.Usually... it's only 100ml a time, and I use a tap so I'm not having to take the lid off.
Do you?
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