Subject: wheat beer, carboys, yeast, procedures
Date: 1992-05-12 19:44:00 GMT
This last year has been a learning experience! I brewed my first
ten batches and have improved my beer with each iteration - thanks
in large part to the information I get from HBD.
I remember my second batch - interesting flavor, nothing like I
had ever tasted. Also, I wondered what the ring around the neck
of the bottle was. But like a child that only a mother could love,
I drank all of it. NOW I know better!
Now I use liquid yeast, partial mash (spent grain goes into
the garden), 5 gallon boil, IBU calculations instead of HBU
calculations, glass at all times, 1 inch blow-off tube,
secondary fermentation, pitch on top of the trub and rack
off before fermentation starts, whole hops, bleach
as a sanitizer, a 50 foot home-made immersion wort chiller,
wide-range aquarium thermometers, and yeast starters. What's
next? Stainless steel brew pot, full mash, digital PH meter,
kegging system, yeast culturing, competitions, and lots of
I have a few questions about some current threads in the HBD, and
a few of my own.
First, when storing yeast slurry in the refrigerator for re-use,
does it matter whether it is ale or lager yeast? It seems to
me that the lager yeast will continue to be active and thus
progress to autolysis much sooner than an ale yeast.
John Devenezia supplied an interesting wheat beer recipe in
today's HBD that called for a 180 degree steep of wheat
malt. From what I know, I would conclude that no fermentables
were added to the wort from this process. Is this correct? If
this is true, then what flavor contribution does this make?
While we are on the topic of wheat beer, how does one achieve
the clove-like flavor in some of the commercial brands (Spatan,
Has anyone found a good way to cold-ferment a 5 gallon batch
without using a refrigerator? I'm trying this right now, with
batch #10. I set the carboy in a water bath with a wet towel
draped over the top, and have a fan blowing air onto it. I
also have a de-humidifier in the room to keep the evaporation
as rapid as possible. While this seems to be working, it is
eating alot of electricity. (Room temp 63, beer temp 55 and
dropping daily) I am reluctant to use ice, because I would
worry that the temp of the beer would fluctuate, thus hurting
my yeast. Are there any better methods?
Two of my carboys have developed little "crystals" on the
inside that I can't get rid of. They are about the size of
a small grain of sand, and are along the shoulder of the
carboy. They are also grouped near the bottom. What are
they, and how do I get rid of them? When the carboys are
not in use, I fill them with a bleach solution (4 or 5 glubs
from the bleach container). Is this some form of crystalized
Now that I got started, I can't seem to shut up... That's
typical when home brew is involved!
(P.S. How do I convince my wife to name our baby Brewster?)
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