I consider myself a fairly experienced all grain brewer and have never
really gotten into or done wheats but I decided to try one, brewing went
well followed the recipe (from stout billy's) to the T (about 50/50
wheat/other stuff mix), primary, secondary, bottled. Waited about a week
with the bottles at room temp. Couldn't wait any longer so I popped one
open, literally. It shot foam everywhere, like I had it in a paint shaker
instead of up on the shelf. Pretty annoyed considering every bottle i
opened did the same thing.
Not like me to get discouraged, I tried again, this time I followed a recipe
for a Raspberry Wheat (from the Brew Masters Bible), same thing, brewing
went well, followed the recipe, primary, secondary, bottle. Waited a week
at room temp, BOOM foam everywhere. I had about 1 inch of beer left in the
bottle, it tasted a little tart and a little *"grainy" but it was good.
I'm just curious if anyone has experienced this or can explain whats going
on or what i'm doing wrong or if anyone has any suggestions. If you need
more info let me know.
*Grainy - (My description) I remember tasting crushed grain when I lived on
a farm in the midwest, not sure, I've never tasted a wheat so maybe what i'm
describing is normally described as "Bread" taste. It's not tannin, I know
tannin (my first all-grain batch was mashed in boiling liquor) Not sure, it
was like eating raw baking flower.
6 AM this provided my own answer: I had just walked through the laundry room
(where I condition the bottles) to get milk for my little girl, by the time
I walked to her room I heard BOOOOOOM!!! I run and find half of a bottle
sitting on the shelf, foam & beer everywhere and several others laying on
the floor foaming at the mouth. I rushed the remaining bottles outside and
tried to pop tops, there was foam everywhere, it was horrible, but man did
it smell GOOOD!!!
My problem...rabid beer.
I now realize I did not check the FG....
See kids, it's very important to monitor your SG.
Ok, I keep replying to my own post, I had forgotten I put one in the fridge
last night, I just cracked it open and no exploding foam.
OOOH MAN is this good beer, the tartness I now realize is from too many
raspberries. I think I'll try again but leave it in the secondary an extra
week, either that or actually take an FG reading and cut back on the
raspberries too. I'd love to post the recipe but I'm not sure about that
whole copyright action. Anyone interested? I did convert it from extract
to all grain so...herm....darn gray areas.
On Sat, 23 Apr 2005 20:27:23 GMT, "blah" said in
Or take SG readings until the SG stops dropping for 3 days.
Copyrighting a recipe? I don't think you can do that. Especially
since your water's not my water.
I agree with Al kliein, the foaming could only occur because wort was still
fermenting or you put too much priming sugar in the bottles.
I have swapped to those priming drops which save measuring and leave a
smaller residue in the bottles.
Also maybe your grain mash had a slighly higher specific gravity than normal
this time so it took longer.
That's what I meant by taking an FG reading.
Eh, it was published in a book, usually that sort of stuff is copyrighted.
Well whatever. Sorry I bored everyone with solving my own problem in a
play-by-play post, glad you could all be of help. Guess I can and will
delete this group from my list.
Leave if you must, but this group is a great place for info. It is just
a little "empty" on weekends.
Drunken Bee Mead
> "Al Klein" wrote in message
> news: email@example.com...
>>On Sat, 23 Apr 2005 20:27:23 GMT, "blah" said in
>>>OOOH MAN is this good beer, the tartness I now realize is from too many
>>>raspberries. I think I'll try again but leave it in the secondary an
>>>week, either that or actually take an FG reading
>>Or take SG readings until the SG stops dropping for 3 days.
> That's what I meant by taking an FG reading.
>>>I'd love to post the recipe but I'm not sure about that
>>>whole copyright action.
>>Copyrighting a recipe? I don't think you can do that. Especially
>>since your water's not my water.
> Eh, it was published in a book, usually that sort of stuff is copyrighted.
> Well whatever. Sorry I bored everyone with solving my own problem in a
> play-by-play post, glad you could all be of help. Guess I can and will
> delete this group from my list.
i often qwrite a recipe, or direct comment from some book, because they
thought it out, and have made the specific hits needed. i also give comment to the book and the author.
well, i have boughten some books, i would not find suitable as toilet paper.
if you find a good author, honour him/her for their work.
this is not copyright problems, if i give a favour of my word, i enfringe
nothing. I am expiounding them. AND they know it.
this is just a person to person group.
your ability to make this a high input output recipe factory, is about
go or stay as you please.
i get annoyed a few times myself, but i prefer to consider the idea, of what
if i stick around until the bull shit goes away.
then you need to have the concept of who I am.