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You can do a 2nd batch on the trub that remains in the fermenter. Takes no time or effort, just a bit of planning
What's your next brew
- Thread starter Ozarks Mountain Brewery
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I've only been doing wheat beers with kveik voss so far.
I got a weizen and a wit yeast in stock. Waiting for the temps to decrease a bit
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Ozarks' 4th quarter Ale
I'm now the proud owner of around 30 different varieties of hops in increments of 1-3 oz. So probably an IPA? Plenty of noble hops in there, so that gives me a chance to work on my light lager production. Part of me wants to treat it like an experiment and do a single hop batch repeatedly to compare them, but I know I will get bored of drinking that beer over and over. I'm overwhelmed with choice, honestly. I also need to dial in my new brew set-up, so repeating something would probably be the smart thing to do.
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Yea, I was thinking about that! And now that I can pressure ferment and transfer without oxygen, I bet it would turn out way better than the first time I made it lolOr you can make @HighVoltageMan! 's - Wayner's Pale Ale and that should clear out your inventory.
Completely forgot this forum existed for a bit. Life got busy due to my job, but I have been able to brew these past few Saturdays. Just bottled up my Blood Orange Wheat Beer. Brewed an Oud Bruin, but had to dump it due to a wild yeast infection during the kettle souring. Now I am going to be brewing 15 gallons of a Scottish Strong Ale for the upcoming winter season.
Ben, sorry I missed your post. First question from me, how are you brewing a gluten free wheat beer?
To answer your question. Long ago, I brewed a couple Belgian-style wits, using Danstar Abbaye Ale dry yeast - not much I remember about those beers. More recently, my American Wheat Ales have used US-05, and these have been better, though not excellent.
Yesterday I was at lhbs picking up grains and yeast for my upcoming IPA. In talking with the proprietor about my recent Wheat Ale, in which my O.G. came in lower than expected, he gave me a great tip. He suggested adding about 4 ounces of rice hulls to my next wheat ale grain bill, saying that the rice hulls would help extraction by loosening up the mash.
It's just a word Wheat right lol bad word for Ceoliacs ...
Well the grist is 1.7kg buckwheat and I think it's 5kg malted rice
I've found the buckwheat throws heaps of haze even in small amounts in my beers and gives me some great foam retention so it mimics wheat malt alittle bit and I've wanted to do a wheat beer with it all year.
Buckwheat just yealds less PPG than wheat I've set my buckwheat at 20ppg I'm sure wheat malt off the top of my head is 30 - 35PPG.
Another great lautering aid is as @HighVoltageMan! has found is Beta Glucanase the good thing about the exogenous beta Glucanase is its temp stable up until 70c where endogenous Beta Glucanase in the grains is best activated around 48c and denatures quickly as you rise up into the protine rest and by saccrification its completely whiped out.
Without beta-glucanase in my buckwheat mash this weekend it would be an Absolute NIGHTMARE its more stodgey than any grain I've used oats are a breeze as well as Rye compared to this stuff.
But chuck some beta-glucanase in there and it chops up the Glucans in the grain and gives you awesome flow through the grain.
I've learned it this way the grain kernel is like a little Christmas present the first layer of wrapping after the husk is these Glucans layer your enzyme attacks this then the next is the protine layer which the protinase work on all the way into the Starches where the Amylase Enzymes Hydrolyse these Carbohydrate chains into soluable Sugars Maltose Maltotriose Glucose and Dextrines.
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If you were going to do single hop batches like a SMaSH ale, you could do 1 gallon batches as it would allow you to test with less beer and have a quicker turn around.
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Copied this from a Home Brew Shop somewhere in Michigan a few years ago, it was an M-43 clone recipe.
I originally called it B-200 (Initial of my street name and house number), renamed it as I moved a couple of years ago
Come to think of it I need to adjust me Efficiency, it as way much higher with the partial mash process.
Need to pick up some rice hulls, and a pound of Citra in the next few days
Not my picture, copied from google search
This is a picture of my last iteration of it however
I originally called it B-200 (Initial of my street name and house number), renamed it as I moved a couple of years ago
Come to think of it I need to adjust me Efficiency, it as way much higher with the partial mash process.
Need to pick up some rice hulls, and a pound of Citra in the next few days
Not my picture, copied from google search
This is a picture of my last iteration of it however
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Great beer!Or you can make @HighVoltageMan! 's - Wayner's Pale Ale and that should clear out your inventory.
Great way to use up a pound of hops, if you have some lying around!
I must do that one again!
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Ohhhhhh!
I want to hear about your Scottish Strong
I have been wanting to do one, but have kept putting it off
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What would be the effect on beer flavor if I was pitching on top of the trub from a batch that was heavily hopped in the whirlpool, and in the fermenter.
Would I be getting the grassy/vegetal flavors from several ounces of hops sitting in the fermenter for a week or two between racking off the first batch, and transferring the next batch onto that trub?
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Now your scarring me. After my screwup of just tossing in the hops without a bag. I can see it now, my Bunyip will taste like Alfalfa.
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I haven't noticed anything.
I have put simple cider on hopped trub, but never tasted any hop.
I was more thinking of the other grains in the trub, but the hop story is interesting.
My beers are generally lightly hopped and not dry hopped
I have put simple cider on hopped trub, but never tasted any hop.
I was more thinking of the other grains in the trub, but the hop story is interesting.
My beers are generally lightly hopped and not dry hopped
Today I will be brewing Vienna Garage Lager, my first ever lager. Updates to follow.
