Willy de Witte I Brew Session

05-07-2015: Added 5.2 stabilizer a bit late (start of saccharification rest), by accident. Protein rest was 30 minutes, thinking this is too short with both wheat and carapils. Adjusted mash steps in the recipe for future sessions. Iodine tests where rather unclear until the saccharification rest was well past 2 hours. Adjusted mash steps during the brew and in the recipe. Using the select button allows you to extend a step. Sparging can be done untill you submerge the rubber at the bottom of the malt pipe with water. Sparge with 50/50 hot tap and boiling water. 3 litres is okay! There's still room for more grain with this recipe, wheat is very compact. Dropped the cooler in early, the temperature went to 97 celsius. It takes forever to heat to 99 again. Removed hops without adequate timing. Final gravity is way higher. 1.058 could be achieved if marmelade is counted as candy syrup. 1.064? Have to read up on pre vs post boil gravity. Probably did pre-boil on 12 litre concentration. Post boil on 10. Mash Efficiency is at about 83%. Fast ferment test went to 1.020 in 48 hours. Main tank is at the exact same point. Probably a bit too fast. Use half the yeast and aerate 5 minutes? Fermentation temp has been around 25 degrees celsius during the main fermentation. The yeast was pitched at 19.5 degrees. Fast ferment test was super estery, maybe a bit too much marmelade too. Carbonation and cold crashing underway. Do not push too hard on the siphon. Put carbonation drops in each bottle in advance. Started secondary after three days. Taster had mainly clove notes, not the crazyness found in the fast fermenter. Also a bit sour, so in total its like a schneider weisse. At bottling, crazy bubblegum / banana nose. Longer primary next time?