[quote=“zwiller”][quote=“Beersk”][quote=“zwiller”]Fermentation is done. Dry hopped last night. Gonna give it 7 days and swirl the carboy every now and then since I read Matt Cole uses CO2 to rouse hops during the dry hop of his Headhunter IPA. The higher pH definitely has NO effect of clarity. Looks like this will clear up nicely when crash cooled.
I guess I should make it clear the goal for more dextrins in this beer is twofold. The first is more body of course, and the second is so the hop mojo will cling onto extra dextrins giving the beer more pronounced hop signature. Makes sense to me I guess. :roll: [/quote]
Nice. I actually brewed a 2 gallon batch of hefeweizen last night and targeted a mash pH of 5.5. that may be higher than recommended for a hefe but we’ll see. It’s a small batch, so if it’s not awesome, then I’ve only 2 gallons to drink. I might start doing that more often. Means, I have to bottle, but that ain’t no thing. I can use my kegs as bottling buckets.[/quote]
Let me know how it goes! Hefe on deck and thinking of doing the same thing. I actually think I’ve managed to ruin my last hefes by going ape on the pH. I made some dang fine hefes in the day before I was using gram scales, spreadsheets, and distilled water. Last one I made threw so much sulfur wifey freaked out. Ended up kinda bland with some smokey esters (3068 @ 64F).[/quote]
You know, it’s funny…I remember brewing some pretty dang good beers back in the day before I started messin’ with water chemistry. Just brewed blind with my tap water and most of my beers turned out pretty good, I thought. But I guess maybe my palate is more refined now that I’ve been brewing for a while now. But yesterday, I didn’t do anything with my water except campden and phosphoric to get pH to 5.5. I’m excited to see how it turns out. My water is pretty good. Calcium is 21, sulfate is 39, and chloride is 26. Total hardness is 107. So it’s not bad water. The water pH is 9.4, which apparently doesn’t matter, so say some people on these forums.
I think I’ve gone a bit too low in the past with my hefe pH levels. I added acid malt and all kinds of chloride and gypsum…they all lacked the wonderful soft character of the Bavarian hefes, namely Weihenstephaner. I’m looking forward to brewing more of these little 2 gallon batches to gain more knowledge and experience on this stuff.