Original Notes Hefeweizen (#18)

6:55Mash in with strike of 120 degrees tap. Stirred and got reading of 113 degrees. Too hot. Next time use 115 degree water.7:05 Boiling 10 qts water on stove top.Grain represents 20 large cups of copper - 3 cups of water.water represents 20 large cups of copper. 40 total.7:35 add boiling water (most but not all) temp 140degrees.the temp fell to 134 at 7:45 so I boiled the remaining water and added it to get a temp of 142.(7:54)8:05 extract 11 (3cups) of mash and heat to 158 for 20 min. then boil. add back to mash.8:13 raised 11 (3cups) of mash to 1588:33 start to boil the grain8:50 add boiling mash to main kettle (temp 130, lost a lot of heat.)8:55 temp of mash 148. add crystal.cleaning up at about 2:10.... long day once again.temperature in fermentor 78 degrees. Room temp 81. Put downstairs for lower temp.SG. 1.056 at 72 degrees6-26 fermentation active at 24 hours after pitching. 74 degrees6-27 6:30 a.m fermentation going very strong.6-28 fermentation slowing down. Kreusen still high. 72 degrees.7-1 (2:00 pm) fermentations down to low level and medium. 70 degrees7-2 transfer to secondary.7-9 gravity 1.010 diacetyl still present7-15: one of the carboy has a funny film around the sides of it. Its kinda of a milky stuff. Didnt smell really bad except it still has diacetyl.7-18: set up whitbread starter with small bottle of Spiese. 8:00am7-19 checked og 1.010 diacetyl present, ready for bottling. Oh well. Too high oftemperature.7-20-95