grumpthehermit wrote:Thanks Mrs Mac,
....
From what I read the 90 minute boil is crucial to release nutrients from the wheat germ. :-D
Quite interesting to me is that some people report a vigorous ferment and others say theirs fermented normally with no issues. Other comments refer to the addition of epsom salts to help stop foam overs. :roll:
.....Intersted to see how this smells compared to the TPW. :-D
@ BIG DON .... Can't wait to see what your name changes to next ... :laughing-rolling: :laughing-rolling: :laughing-rolling:
IMHO I've done a 'fair few' :think: DWWG with a fermenter start temp of between 25-30C and everytime its a vigorous ferment for me. I scaled back to 22l wash (I have 30l fermenters afterall) and I add DME and even toasted cornflakes.... but no epsom salts.... and I know to leave the lid unthreaded/loose for 'the first night'. Then all seems ok and the smell (using Lowans Red bakers yeast anyway) is :handgestures-thumbupleft: .....
think walking past a bakery on a rainy day :laughing-rolling: .
BTW I would love to know about the epsom salts 'idea' though (guess I oughta start filter searching :oops: ).
Oh and GTH et al, re Big (?) wait no more :laughing-rolling: :laughing-rolling: