The end of my fermination is nearing and I was wondering what everyone was doing with this when it's ready. Cold crash then keg? That's the route I was thinking of going. Should it condition in the keg for any amount of time before serving, if so how long and s/b cold?
Can I use .5 lime peel instead of zesting my own limes? Like this: http://stores.mdhb.com/-strse-1271/Lime-Peel-1oz-for/Detail.bok
G_Brew said:I brewed up 15 Gallons of this today... unfortunately i was unable to find WLP380... closest thing i could find was WLP300 which i understands gives off alot more banana flavor... has anyone brewed this with WLP300? hopefully it will be good..
I brewed up 15 Gallons of this today... unfortunately i was unable to find WLP380... closest thing i could find was WLP300 which i understands gives off alot more banana flavor... has anyone brewed this with WLP300? hopefully it will be good..
skybrew said:Since I am drinking a pint of this outstanding brew right now, I thought that I would add that I stuck to the recipe with the exception of the yeast. I would of had to special order it from both of my LHBS, so I went with Safbrew WB-06.
I was a little worried when I first sampled after kegging and carbing up as the lime/lemon didn't really come threw, but after a couple of weeks it is really there now!
So I would say that using dry yeast will not effect the taste.
KeyWestBrewing said:Anyone order Motueka recently? Im looking for them and Citra and cant find any.
KeyWestBrewing said:Anyone order Motueka recently? Im looking for them and Citra and cant find any.
Anyone order Motueka recently? Im looking for them and Citra and cant find any.
What temp you recommend fermenting the WLP380 at?
And based on the FG's I'm seeing I guess its a 148*f mash for 90minutes(I'll be doing a protein rest as well)?
I've got a competition in late august I'd like to enter a beer based on this one in. I think I'd like to drop the abv down to about 6% w/ limeaid so I figure I'll drop the starting gravity to around 1.051.
My sorachi's are 2011, so I think I may increase those additions by 50%.
Thoughts?
I would ferment at 68 degrees...this yeast has a very small window of happiness (I think from 66 to 70), so I always ferment at 68.
As for mashing, I did it at 148 for 45 minutes...with equipment in the high 70's to low 80's in efficiency...however do what you need to do based on your equipments abilities, keep in mind their is a lot of grain in this recipe.
As for your hops...if you stored them in the freezer and kept them away from light, they should only degrade by 10% every six months...so you may only be looking at a 20% loss of its alpha potential...remember to smell them, if they smell like cheese or like skunk, they are no good...but if you bought pellets, stored them in the freezer in a bag that oxygen cannot penentrate then at the most you have lost 20% and have great hops ready to go!
Grrrrrr... 22 days in primary & now at 1.020. Not sure what to do at this point. Tasted it and it tastes good, obviously a little sweet but not too bad. I don't have another yeast cake or similar yeast either. Any suggestions?
Stoner said:Will do Slim, have you tried this before? If so what yeast did you use or do you recommend?
KeyWestBrewing said:Drinking my first bottles of this now at a craft beer bar. Awesome beer and the bartenders think so too!!!
garyg363 said:Just brewed this recipe today as a partial mash. Here is my recipe in case there are any other PMers out there:
Grains (mashed at 158 for 45 mins, mashed out at 170 for 10 minutes, then strained through a mesh bag, sparged with 1.5 gals water and drained into brew kettle):
- 3 lbs 2-row Pale
- 2 lbs White Wheat
- 0.5 lb Vienna
Malt Extract (added to brew kettle with above wort and brought to boil):
- 6 lbs NB Wheat Liquid Malt Extract
Hop/Other Schedule:
- 0.25 oz Motueka (7.4% AA) at 60 Minutes
- 0.35 oz Sorachi Ace (10.5% AA) 20 minutes
- 0.35 oz Motueka 20 minutes
- 1/2 tsp Yeast Nutrient 10 minutes
- 0.35 oz Sorachi Ace 5 Minutes
- 0.75 oz Lime Zest 5 Minutes
Yeast:
- White Labs Hefeweizen IV (created starter with 3 cups of wort for approx 45 min prior to pitching).
Volume of water to start: 6.5 gallons
Volume of wort into primary: 5.66 gallons
Original gravity: 1.066
Question: Do you recommend doing a secondary fermentation with this recipe? Since it's a hefe, I would guess that none is needed (since it is normally a cloudy beer).
I'll post back in a month when I bottle this up. Thanks for posting SD-SLIM! Cheers!
BrewByLos said:Just finished brewing this. First AG BIAB :fro: hit my efficiency at 75%.
This is absolutely the best smelling wort I have had going. Folowed the original recipe.
Thank you SD-SLIM!
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