This morning I got up early and got the brew session going. The first of the summer beers has been brewed. Here is the recap of the Sorachi Ace Wheat Ale brew day.
The grain was ready to go in the mash tun. I heated 4 gallons of water and hit my mash temp like it was my job. After the hour, the temperature was still at 152°F. How is that possible? I don’t know. I went with it.
My scale which I use to measure out hops was showing me the dead battery message. I did not know that it was low on batteries until I went to use it. Just my luck. The good thing was that the recipe called for one quarter of an ounce of hops for each stage in the boil. Because of that simple measurement, I was able to improvise and divide the one ounce packet into 4 equal piles and use the pellets that way.
The boil went well. The hot break from the wheat malt was interesting. It looked like drop egg soup. The wort was really light in color through the boil and when I transferred the wort into my carboy, there was a ton of foam that pushed through the top.
I dumped two vials of yeast into the fermentor after I thoroughly aerated the wort. Both vials gave me a little bit of trouble. I let them come up to room temperature after being in my fridge for a few days. In the morning, I tried my best to shake them so they would be easy to pour. The WLP 001 was a big clump that came out in one big motion. The WLP 029 Kolsch yeast was much harder to get going. It sort of trickled out eventually.
12 hours later, there is just the hint of fermentation. Not much krausen so I am hoping to see more signs of life tomorrow morning.
Here are some photos:
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