Home Brew Forum

Having a bit of a get together at the house tomorrow and will be brewing 80L.
Here's the recipe for 40L:
5.48 kg White Wheat Malt
2.27 kg Munich Malt - 10L
1.59 kg Vienna Malt
0.30 kg Crystal Malt - 40L
0.30 kg Special B Malt
50 gm Hallertau [4.00 %]
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) 2000ML starter on 12-3-09

There will be two of these being brewed tomorrow. Pics if I can wrestle the camera from the wife.

Sounds delicious!

Bumped up the volume 20L to include my brother-in-law whom I've suckered into this hobby. Vowed he wouldn't brew again until he went AG, so the lessons begin. As an "I'm sorry for getting you into this" gesture, I made him an MLT. The one on the left
Decided to brew in the garage due to the threat of rain, garage brewing takes away 1m of gravity. Oh it rained, right after we cleaned everything up.

Here's Jake a new addition to the crew, supervising the setup:


Brother-in-law and trusty Dr. G sparging the first batch:


Brother-in-law spent time in Germany while in the service, so he got to vorlauf:


Upgraded the operation to include another keg soon to become an HLT. Now however, it's another kettle:


What's different about going AG? More to clean!


I'm a tree hugger and a kettle hugger:


Stirring the wort during cooling:


Evenly distributing among the four fermentors:


Yeast was pitched from 2 packages of Wyeast made into 4 1000ml starters. Pitched at 3PM, bubbling away by the next morning.


Here's a little teaser. laying the slate and mahogany floor in the future pub:


Brewing again this weekend, more to come!

Great pics. Ehh, weren't those kettles hot? Asbestos hands?

Looks good - I do like a nice Dunkelweizen - hope it turns out well.

I would have been tempted to try using a few different yeasts given the four fermenters - see how they all turn out.

nice pics. Hope all involved injoyed the AG experience.

Looking forward to seeing that pub develope as well

BarryNL wrote: I would have been tempted to try using a few different yeasts given the four fermenters - see how they all turn out.

We've done that in the past with the original three of us, however recently we've been using the same yeast and recording our fermentation temps and times. Very surprising variations in flavor due to the differing temperatures. Once we nail down one yeast we'll go back to trying different types.

What did you find re the temperatures flytact. I found the clovey/medicinal flavours got way too strong as the temperature went 20C + with that yeast (or the WLP300 which is supposedly the same). I'm sticking to 17C now.

Well, I told everyone to ferment this beer at 17C. And wouldn't you know I'm cooking at 15.5C My next mini-project is a fermentation chamber with a heater.
Anyway, the last beer we brewed with the same yeasts and different conditions was the winter warmer. Can't seem to find the post with the tasting notes, if I put them in there.

Looks like you had a great brew day flytact