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Post by Bob McGill on Aug 26, 2007 20:44:09 GMT -5
Doug, Richard and I brewed a weizen at Doug's today. We cooled off frequently with good beer. Doug cooked some fantastic deer hamburgers and sausages. Richard brought some meat and some nice stuffed jalapenos (sp?) Ira showed up with some deer sausages (I wanted to try them, but was filled with the 1/3 lb hamburger). Eric stopped by (I hope I have the name right). We each left with 4-1/4 gallons of wort with a high gravity. I forgot to measure the finial gravity, but I did measure the gravity at boil and it was 1.082, a decent yield. I collected 1 gallon (of about 1.5 gallons) of trub for future starters so I will be able to determine our finial gravity. Since we boiled it down some, the gravity may be higher (we did add some extra liquor from the mash tun). I put mine in my beergerator to cool it down, along with an additional gallon of spring water (our finial temperature was high, even after ice cooling; city water was hot - as expected in August). The wort is now at 76F and is starting to ferment. My beergerator is at 53F.
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Post by Bob McGill on Aug 27, 2007 18:05:06 GMT -5
The 4.25 gallons each of three brewers took home had an initial gravity of 1.086 after yeast addition. I added an additional gallon of water and cooled it down to now 58F. It is fermenting great. I worry about Doug's and Richard's overflowing without facilities to cool as low. I should have told Richard about a blow-off tube. I will recover 1 gallon of a weisenbock and add additional water before making a fruit weizen.
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Post by wftm on Aug 29, 2007 10:24:47 GMT -5
Bob, sorry I missed our call yesterday. I passed your message on to Richard. I think we are going to get one of the old Mr. Beers down out of the attic and make an extra gallon. I think the hamburgers were more than 1/3 pound.
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Post by BeanoMan on Aug 30, 2007 21:53:20 GMT -5
Had a great time brewing on Sunday. The yeast took right off. Got it down to 62 degrees using fan and wet towel and the fermentation was fairly slow and steady. I'm racking on Friday and adding two quarts of blueberry juice then. When I rack to the keg next weekend I will add more but not sure how much yet. I'll taste first as it may not need any. Don't think I want it overbearing. I only added a 1/2 gal of water so the gravity didn't drop to much probably .07. As Mark would say this is a manly beer even for a wiezen. Guess the category is a Fruit (Blueberrry) Weizenbock??
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