Torrified wheat is a nice adder for body too.
That's should be good I've made a boatload of beers at 90/10 that's the ratio I learned at the Sam Adams brewery. I've since started using alot less or non at all except when I'm making my Sam recipe
I guess I don't understand why a brew finishing at 12 is thin... Sometimes known as flabby up here... Mine are finishing down to 05.... Perhaps using 1 pound wheat per 5 gallons changes it.... I suggest you enjoy it! You've come along ways... Quudos!! Sneezles61
1.012 doesn't seem thin in my mind either. The Abbey ale I just made is at 1.009 and isn't thin to my tastes. The 1.005 IPA I'm trying to finish is definitely thin and the hops are also way too assertive.
Does the torrified wheat make your beer cloudy? I always associated wheat with beers tough to clear. I have of course done 60/40 wheat beers that were very clear when I made no effort to clear them and they came out crystal clear anyway.
A little more if agitated
We use it at about 7% and 10% in our ESB and IPA daily drinker, respectively, and it's not a problem.
FYI... I pulled a bottle that had been aging for 4 weeks and what a difference. Maybe what I termed as thin may have been less carbonated as this beer had a nice swish-sound when opened. It had a nice head and much more body. Very nice flavor.
This is one of the hardest things especially until you get a supply built up. Don't get me wrong I'll drink the beers through the conditioning process. It's best not to pass judgement until about a month conditioning
Full carbonation and a little aging definitely improves a beer. If you have a bottle or two around another couple months they'll likely get even better.
I am starting to learn as @brew_cat said. I judge my beers immediately and start drinking them before they are actually ready in the bottle. Might start waiting at least a month to crack one open even though it is difficult to wait
Me use madon jars. Once cold crash the yeast. Next day check. Pour some out of the jar. So no kaboooom. Had saturday. One hissing at me once i did open the jar to pitch yeast
So I just made a neipa yesterday and pitched imperial A44 which is 3 different kviek strains. Pitched at 80 degrees and it took off withing 2 hours and reached high krausen some time in the night. Going to keep this yeast around for as long as I can since it's only available seasonally at the moment. Pretty incredible yeast!
Only kind i do use. Kveik. Yeast. As my main yeast strain.
The balance of the strains will not be the same the next time you use it and with enough time it will become dominated by a single strain. Which is fine.
Yeh imperial actually suggests repitching the A44
Lallemand is starting to sell Voss in dry form. I was told by LHBS that it was only available in Canada. Anyone with an account with them care to test if that is true?
Why is it taking so long... One of it traits is to be able to dry it out.... I wonder if that snuffs out the unwanted bugs when it's dried? Sneezles61
Yea I mean...if it's survived centuries by being dried on a piece of wood seems to me it would be easy to deliver in dry form.
Not saying this is absolutely the reason but often more strict health codes in the US hold up production/sales.