This sounds perfect for people watching. Shall be funny to see the face of the person expecting a Blue Moon taste when they get a mouthful of hops!
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I used to throw in a few % Cara-Pils in almost all of our lighter colored recipes, but more and more I'm finding mashing a bit higher accomplishes the same goal since Cara-Pils/Foam is really just increasing the Dextrin content of the wort. Our Pilsner is just 100% Pilsner malt, but mashing at 154-155F seemed to really give us fantastic, lasting foam. Don't get me wrong, Cara-Pils works, but I've always liked the idea of keeping things simple whenever possible.
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As far as the wheat I've never really noticed it helping THAT much when in small %'s, but when it makes up 50% of the grain bill the foam is almost always beautiful.
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Good point, and we've already had a bit of that.
With that said, the high protein content from the wheat and all those dry-hops keeps it plenty cloudy!
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This sounds perfect for people watching. Shall be funny to see the face of the person expecting a Blue Moon taste when they get a mouthful of hops!
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How long after you get the sewer connections and everything hooked up do you think it will be before you will have tours and a tasting room open?
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What do you mash your IPA's at? In San Diego it's mostly done 149-150 to give a very simple wort that 001 yeast can chow down on and result in a simply malt body in the background and a punch in the face hop profile up front.
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50% wheat is crazy...are you using flaked? How do you avoid stuck mashes?
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Can help clear a beer and adding gelatine will also reduce hop haze. A double shot of Clarity Ferm will also reduce gluten content to nearly zero so those with a condition can enjoy it.
I'm curious as to how cloudy your wheat IPA is, any pics from pilot batches?
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Congrats! Can't wait to taste the brews!
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And when is the private TexAgs tour and tasting?
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Congrats! Can't wait to taste the brews!
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And when is the private TexAgs tour and tasting?
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