Basically instead of steeping the grains at 150 degrees for 0.5 an hour, I steeped the grains for 1.5 hours at various temperatures. This is supposed to help round out the flavor by fully converting the starch in the specialty grains into sugar. Seemed to work. I did it all on the stove and the temps held fairly well. Afterwards I pulled the grains, which looked kinda like puffed up rice. They gave the impression of well utilization. On the other hand the gravities were the same as other wheat beers I've done without partial mashing so who knows.
The other new thing I tried was force carbonation. I cranked the pressure in the keg to 32 psi and let it set for a week. Halfway through I move the keg from my basement to my fridge after reading that it should have been in the fridge all along.
The beer was good. Well but not over carbonated. Great flavor but heavier than expected. Likely cause was that I had to cut short it's time in the fermentor. The malt flavor overpowered the citrus, but that makes sense cause I was kinda light on the wit ingredients. All in all a good beer.
5 comments:
Do you have any more beer left? I have to try some. I was too drunk at the end of the night to try some.
All gone - sorry....
There was about a growler + 1pint left afterward, which I drank last week cause I needed the fridge space.
You stared at the pint glass for about half an hour at the end of that night before you determined that you just couldn't do it. I think I may have drank it in your stead.
I thought you'd like that - only pic i got of the keg all day
Travis should wear that t-shirt under his suit and then bust it out at the reception. That would be awesome! ;-)
I second the T-shirt idea.
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