You might find it useful to take a bit of time to read one or two basic books on brewing before diving in to your next brews. Get a handle on the basic concepts and processes, the language used, and then apply it, look at how things went and figure out how to improve for next time. A decent book for getting across things is Palmer's 'How to Brew'. http://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888Chookers said:Damn! just tested my probe thermometer it is BROKEN!!!! AAAaaah!
So its time to spend more money... new thermometer needed now.. any recommendations, how many $$ are they roughly
Thanks Stux.. so its okay to do a step mash using flame to raise temps instead of adding boiling water? Will I or should I still mash in my oven. The lowest I can heat it too is 70 and that's as low as my oven thermos goes too.
I have been reading Zwickels Hefe recipe and am intrigued by his method:
Dough in (what does that even mean) at 35
ferulic acid rest at 42 for 20min
Proteinrest at 52 for 20 min
Beta amylase 63 for 30 min
Alpha amylase 72 for30min
mash out at 78 (why do I need to mash out, whats the benefit?)
Zwickle had another similar one
43 for 20min
62 for 30min
72 for 30min
78 mash out
What would doing this contribute to the beer, it is going to have 2/3rds wheat malt and 1/3rd Pilsener.. I just want to get everything settled before I start this thing, so I know exactly what I'm doing and can get it all sorted.
Going to buy some wheat beer examples today to compare. Then I will have a clearer idea of what I'm going for here.
pajs said:You might find it useful to take a bit of time to read one or two basic books on brewing before diving in to your next brews. Get a handle on the basic concepts and processes, the language used, and then apply it, look at how things went and figure out how to improve for next time. A decent book for getting across things is Palmer's 'How to Brew'. http://www.amazon.com/How-Brew-Everything-Right-First/dp/0937381888
Hi ChookersChookers said:Damn! just tested my probe thermometer it is BROKEN!!!! AAAaaah!
So its time to spend more money... new thermometer needed now.. any recommendations, how many $$ are they roughly
Thanks Stux.. so its okay to do a step mash using flame to raise temps instead of adding boiling water? Will I or should I still mash in my oven. The lowest I can heat it too is 70 and that's as low as my oven thermos goes too.
I have been reading Zwickels Hefe recipe and am intrigued by his method:
Dough in (what does that even mean) at 35
ferulic acid rest at 42 for 20min
Proteinrest at 52 for 20 min
Beta amylase 63 for 30 min
Alpha amylase 72 for30min
mash out at 78 (why do I need to mash out, whats the benefit?)
Zwickle had another similar one
43 for 20min
62 for 30min
72 for 30min
78 mash out...
I know all grain brewing is exciting, but you can spit out excellent beer via BIAB with a single mash temp + mashout step.Chookers said:Damn! just tested my probe thermometer it is BROKEN!!!! AAAaaah!
So its time to spend more money... new thermometer needed now.. any recommendations, how many $$ are they roughly
Thanks Stux.. so its okay to do a step mash using flame to raise temps instead of adding boiling water? Will I or should I still mash in my oven. The lowest I can heat it too is 70 and that's as low as my oven thermos goes too.
I have been reading Zwickels Hefe recipe and am intrigued by his method:
Dough in (what does that even mean) at 35
ferulic acid rest at 42 for 20min
Proteinrest at 52 for 20 min
Beta amylase 63 for 30 min
Alpha amylase 72 for30min
mash out at 78 (why do I need to mash out, whats the benefit?)
Zwickle had another similar one
43 for 20min
62 for 30min
72 for 30min
78 mash out
What would doing this contribute to the beer, it is going to have 2/3rds wheat malt and 1/3rd Pilsener.. I just want to get everything settled before I start this thing, so I know exactly what I'm doing and can get it all sorted.
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