I've just gone to rack & bottle a witbier that has been in primary for about 5 weeks and noticed this white gunk floating on top of the beer. It doesn't look too healthy, what is it? Is it safe? I'm hoping it's just some undisolved dry wheat extract or dry krausen. EDIT: After bottling / kegging the brew tasted & smelt fine - great in fact.

Flaked Wheat vs Milled Unmalted Wheat in beer brewing. Does it make any difference to the brewing process or to the final product?

I'm looking to put down a Hefeweizen tonight, and am pondering whether adding Irish Moss to the last 15 mins of the boil would be a good thing, or a bad thing. On the one hand, I would expect the Irish Moss to help clear up some of the unwanted cruft. On the other hand, would the Irish Moss be too effective at cleaning up? Meaning, would the resulting beer be unnaturally clear for the Hefeweizen style? The recipe: - …

I've had problems with low efficiency when I have a large percentage of wheat in my BIAB batches. I am planning a Hefeweizen recipe that will be 60% white wheat malt and I want to get it right this time. Does anyone have experience with doing a protein rest in BIAB? Does anyone think this might improve my efficiency issue? My biggest concern is rising up to the full mash temp after the protein rest without over shooting. It's difficult …

I was looking for flaked wheat at my LHBS and they were out. My recipe called for roughly equal amounts of wheat malt and flaked wheat. The LHBS guy told me to use white wheat malt as a substitute. He said it might not be exactly the same but would provide flavor variety versus just using all wheat malt. What's the difference between the wheat grains? I don't care if the flavor is a little different as long as it's …

I know of two classic beers that should be consumed young and taste awful when aged - Belgian Wit and German Hefeweizen. What they obviously have in common is that both are wheat beers. Does that mean that wheat decreases shelf life and tastes better on young beers?

Say if I add Extra Pale malt, then add some wheat, oats, or something else to add body/weight only to the beer, can it still be called a SMaSH?

Granted, it officially would not be beer (dunno what it would be called), but as a cereal grain that is maltable and grindable, it seems that it should also be pretty brewable. I'd be interested in making something like that just to try it... but googling has turned up nothing on it, so I'm curious as to why that is.

I'm planning a Wheat IPA with 42% malted wheat in the grain bill. Is it normal to do the protein rest on the entire grain bill even if only some of the grains in the bill (i.e. the wheat) benefit from it? Or is it okay or recommended to just do the protein rest on the grains that need it? I'm doing BIAB and it would save some time if I did the protein rest of just the wheat grain …

In looking for a new wheat beer recipe, I came upon the following: Improvisational Wheat It mentions using 3 pounds of unmalted wheat, crushing separately, and boiling for 30 minutes. What is the specific reason for using unmalted wheat, and what is the 30 minutes of boiling for?

I think the area I fermented in was too warm for my Brewers Best Weizenbier. About 75 degrees instead of the recommended 68-72. Bubbles were flowing though my airlock for a couple of days, but then stopped. The instructions with the kit said it'd bubble for 4-6 days. I'm assuming it's done fermenting, but afraid it did so too fast and not sure if that's a bad thing. Advice of next steps? Go ahead and bottle? Reyeast?

Aside from the fact that they're two different types of grain, how do the two malted grains differ in terms of their effects in beer such as flavor, body, head, etc. when used as base malts?

I'm actually not talking about cold steeping. The recipe I'm using says Put 2.5 gallons of cold, filtered water into pot. Added malted wheat (in muslin bag) to pot and brought the water to 180 degrees. Steeped the wheat for 30 minutes. Removed bag of wheat and brought the water to boil. It sounds like it's saying the wheat should be added to the pot while the water's still cold, but that doesn't make sense to me. It must mean …

In case it's relevant, here is the recipe: Just finished my first batch of beer. It has a very... bad, some might egg (?) smell to it. I'm wondering if there's any point to age it or just toss it and try again. Thoughts? 1.25 kg of wheat malt 1.25 kg of pilsener malt Mash at 67°C for 60 min 0.4 oz Hallertau Hops for 60 min Ferment with Wyeast 3068 weihenstephan OG 1.052 FG 1.013

I've used malted wheat instead of torrified wheat by mistake in making an ale How ill this effect the final product? Cheers

I'm in the process of sizing down my 5 gallon brew day to a 3 gallon, no sparge, BIAB (on the stop-top). I took an American Wheat recipe for 5 gallons and scaled it by 3/5. It called for 44% 2-row and 44% wheat malt. I was calculating for 0.12 gallons/lb of absorption. With a grain bill of 5.6 lbs, I figured it'd b 0.672 gallons. However, I measured only about half that was absorbed when I was done. So …

I'm not an expert brewer, but I've made 5-6 batches over the past 18 months. Process-wise, I feel like I know what I'm doing, but I am still learning different styles of beer. For summer, I decided to make a wheat beer. The recipe was: 1700g of LME (Blackrock's Whispering Wheat) 900g DME (came with the kit, not sure exactly of the nature) Fermentis US-05 6g bittering hops 12g aroma hops OG 1.045 FG 1.012 (the recipe suggested 1.044 and …

I brewed a 100% wheat beer, left it on primary for 15 days then secondary for 10 days more, all at room temperature (around 22 C here). When sampling it during the process it had a very strong sulfuric smell and sour taste, which led me to believe the beer was contaminated. I pushed forward nevertheless. Bottled it, waited 2 weeks and tried one, it was still sour but the smell had diminished a bit. Waited 1,5 month more and …

I brewed an AG wheat beer and used WLP351 as the yeast for this. Let it sit in the primary for near two weeks (66°F/19°C) and I did do a secondary on it for about another weak to try and decrease the sulfur smell. The sulfur seemed to have been gone so I kegged and force carbed/cold crashed for a week. Pour a glass and it now has a very overpowering yeasty/sulfur smell at the nose of the beer but …

What is torrified wheat and in what styles is it used? Are there any restriction or special procedures you need to follow to when using torrified wheat? Can you substitute torrified wheat with malted wheat?