FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Poorly fermentable wort (Fred L Johnson)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection As of 12 May 2011
*** Condition: Green & Healthy ***
501(c)3 revoked in process of reinstating. See Site News
on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $1489.37
Projected Excess/(Shortfall) $1858.82
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Sun, 3 Jul 2011 13:06:07 -0400
From: Fred L Johnson <fljohnson52 at nc.rr.com>
Subject: Poorly fermentable wort
I just had the following experience with a poorly fermentable wort. I would
greatly appreciate any insight from anyone who could explain why this wort
was so poorly fermentable.
I brewed a Belgian witbier (6 gal) with 50% Weyermann pilsner malt (5 lb),
30% raw wheat (3 lb), 20% torrified wheat (20 lb). I would have used 50%
wheat or 50% torrified wheat, but I had 3 lb of raw wheat lying around that I
wanted to get rid of. I boiled the raw wheat and the torrified wheat on the
stove top in several quarts of water for about 30 min. I then used a food
processor on the wheat to fully expose the wheat starch to the rest of the
grist. I mixed the blended wheat into the ground pilsner malt and mashed in
with a protein rest (127 degrees F, not the target 122 degrees F) for 10 min.
I raised the temperature of the mash to 152 degrees F by direct heat
(stainless steel mash tun) on a burner, stirring constantly. Because my mash
tun is only insulated on the top with a styrofoam lid and no side insulation,
I give the mash a little heat about every 20 min to maintain the mash temp at
152 degrees F. The total mash time was 1 hr and 50 min. I transfered the mash
to a lauter tun with no mashout and sparged into the boil kettle, collecting
a total volume of 6.6 gal. Mash efficiency was 85.4%. O.G.= 1.050.
The boil was 90 min, adding hops to 17 IBUs and ground coriander just before
flame out. I pitched Wyeast 3944 from a two liter starter, ~ 350 billion
cells after oxygenating the wort with pure oxygen. Fermented at 69 degrees F
for 7 days when the fermentation stopped, but the yeast were not flocculating
very well. I raised the temp to 72 degrees F for the last 24 h. The yeast
were still not flocculating. I crash cooled to 35 degrees F and a good bit of
the yeast fell out, but many were obviously in suspension and still dropping.
I transferred to a keg and discovered the gravity was 1.021!
I force fermented a 200 mL sample of this beer with an 11 g packet of
Notingham dry yeast at 76-78 degrees F to prove to myself that the
fermentation was not stuck. The gravity only 1.020-1.021 after the forced
fermentation, so I am convinced that the problem was not the yeast.
Can anyone explain to me how I generated such a poorly fermentable wort?
Fred L Johnson
Apex, North Carolina, USA
------------------------------
End of HOMEBREW Digest #5854, 07/03/11
*************************************
-------
