BigMikeT34
Apprentice
- Joined
- Dec 3, 2011
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I've started moving from extract to BIAB. I've had really good results - until I tried a Belgian Wit. My 2 attempts were sour. I did similar versions with extract, and no problems, and I don't think sanitation is the issue.
In looking through BS, I found a newsletter on BIAB. At the end, it stated, "finally, if you are brewing a beer high in non-barley adjuncts such as flaked wheat, BIAB may not be the best option."
I did my BIAB Mash at 153 deg and had 4.8 lbs (~45%) of flaked wheat in them.
3 questions, why can't flaked wheat be used in BIAB? Is that the cause for the sour beer? If yes, what can I do vs going back to extract?
Any suggestions are appreciated!
In looking through BS, I found a newsletter on BIAB. At the end, it stated, "finally, if you are brewing a beer high in non-barley adjuncts such as flaked wheat, BIAB may not be the best option."
I did my BIAB Mash at 153 deg and had 4.8 lbs (~45%) of flaked wheat in them.
3 questions, why can't flaked wheat be used in BIAB? Is that the cause for the sour beer? If yes, what can I do vs going back to extract?
Any suggestions are appreciated!