monkeyman1000
Well-Known Member
- Joined
- Nov 10, 2013
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Crap, I put it in the keg with priming sugar. I will let it sit at room temp for two weeks then cold crash it for a week or two and see if it clears
I hope to brew this recipe this weekend and I was wondering what mash pH I should shoot for. Thanks!
5.3-5.5 should be fine.
That's why it's better to control the temp. of the beer and not the ambient temperature. Try to cool it down if ya can.
The beer will be fine.
Question: The 2.5 lbs of wheat malt, would that be white wheat malt? I read the entire thread and did not see this question being brought up. I was looking at two different suppliers and do not see a German wheat malt other than white wheat, red wheat, torrified wheat, and a bohemian wheat. Beer Smith had a listing for the German wheat malt.
Any help would be appreciated, looks like a great recipe, and I am looking forward to doing a double batch, thanks in advance for your thoughts.
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