Tony said:mate dont wory about the carapils..... it needs to be mashed with malted grain. It wont work in a steep like crystal or other darker grain.
give it a go as is but dont use the carapils unless your going to mash it with malted grain. Otherwise your just adding unconverted starch. you might as well chuck in a cup of plain flour....... it will have the same effect, white hazy mess.
cheers
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Apprentice_Brewer said:HMmmm i think i'll be ordering my first liquid yeast then...
You guys are champs, thanks for the info, i'll leave the cara pils on the shelf and use it for my next beer as im in no hurry. First keg is on tap as of yesterday with my second gassed in the fridge and third just about finished in the primary
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Apprentice_Brewer said:I'll probably go for the 3333 just for the high flocculation coz im a newbie!
Would it be better to ferment at the lower end, 17 and not 24 ?
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Ferment @ 20/22c if u can @ this time of year
that went straight over my newbie head!vienna weizen of lite weizen
I have the Weizguy in the very same neighbourhood and yes he is most helpful when it comes to brewing matters - in fact all matters.Brauluver said:A weizguy in your neighbourhood.You are so lucky :excl:
Take up the offer and PM the man.
In my experience ,he is most helpful.
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