Homebrewing

Wheat beer.

Grain bill was 6lb white wheat malt 4lb 2 row pale malt and 1lb rice hulls. Added a bit of orange and lemon zest at the end of the boil.

What yeast are you using? Did you get a good hot and cold break? I've found that is critical to get a really brilliant beer with wheat malt. Seems to have a higher protein content and needs to be denatured to make the final product very brilliant.

I used 1010 American ale yeast smack pack. And what is a hot/cold break?

Someone correct me if I am wrong, but hot break is the point in your boil at which that the protiens denature and break down. I think of it as the point at which the really "foamy" bubbles (think the head on Guiness) in the boil that cause boil over, transition to the more transient bubbles. I always do a very vigorous boil until this transition occurs and then dial it back afterwards, as to not carmelize the wort (unless my recipe calls for it).
Cold break is when you chill and those denautured protiens precipitate out to the bottom of your kettle. You are looking for good separation between the wort and the protien/trub.

Did you make a starter with the wyeast smack pack? If not, besides the temperature control, making starters can improve a beer a lot. Quicker onset fermentation with healthier yeast. Really easy to do. I usually use This guys method. Obviously you don't need the erlenmeyer flask and can do it in a beer growler with rubber stopper and airlock.

I guess I didn't really have a good hot or cold break. Another problem with apartment brewing is that a stove takes a good half hour to get a 7.5 gallon kettle to boil. As for cold break, I don't have a wort chiller to i just have to submerge it in ice water and wait for it to cool. Also a time consuming process. Definitely not ideal methods for either, but it's all I can do for now.


Didn't use a yeast starter. I think that is a little beyond my capabilities and resources at this point. I want to wait until I have a bigger place before I expand my process.

How is this batch going along? Ferment should be done by now. Are you cold conditioning? Can you keg or are you gonna bottle?

I am curious how that sour turned out after they added the cherries.

Meant to follow up with this but kept forgetting. The batch is bottled and ready! I don't have kegging equipment yet but it's in the ultimate plan.

I didn't cold condition. As I've said, temperature control is a big challenge for me. Plus I'm unsure about the process itself. I'd love to hear your thoughts sc.

Anyhow, I'm pleased with the results. I had a bad feeling after brewing about this batch but it turned out nicely. The citrus flavors from the cascade hops and orange and lemon zest are prominent but not overwhelming. There is a strong aftertaste of hops which I'm not sure how I feel about. It's like a wheat ale with a subtle pale ale finish.

Still a very drinkable and refreshing brew. I'll probably tweak with the finishing hops next time. Obligatory beer pron:

looks very tasty.

Cold conditioning is pretty simple. You just need space in a fridge. The goal is to get the beer cold enough where the protiens and yeast clump together and precipitate out of solution to the bottom of the container. Then you rack off into your bottles leaving a lot of the yeast and protien behind. Leads to a much clearer beer. Usually I try to do this at 35F or so for a couple of weeks. During the cold condition, you CAN add gelatin which will futher reduce haze and cloudiness, but I usually skip it.

Still in the barrel! I imagine we'll empty it in the next month or two.

This thing is almost taking longer than a lambic. I hope it is worth it for you

Necroing the thread again. Consumed yet?

I just dumped a keg this weekend. It made me sad, but I don't have time to 1) drink it or 2) bottle it. I definitely don't want to move it.

Should have kept it for me! I'm moving to Denver in a few weeks. Id love to come learn some of the ropes from a more experienced brewer.

My experience may not be worth a darn. The last few batches have been misses. I think I need to simplify. School is done, and since I am moving back into OSU football country, I am starting to put together a brew list for football tailgates.

When are you moving?

I am starting July 9th. However, my wife and kids will probably stay behind until the end of July to sell the house. The market up here is starting to heat up, so we are hopeful for a quick sale and an uneventful closing, probably at the end of July.

Congrats. I know you weren't really loving it up there so hopefully a move home is what you needed. I'm heading that way on the 8th.

Where in CO are you working? The beer culture is here is awesome. Make The Brew Hut your LHBS even if it isn't convienient (<-I can't spell). It is the nicest hombrew shop I have ever stepped foot in, and it doesn't hurt that it shares the same space with The Drydock Brewery.