A wheat out of the fermenter - taste?

[Thure]

Good news, everybody!
I just took a sample this evening. The carbonation was a little over the top for my taste, but it seemed to be more or less spot on from what I have seen served at the local pub and the taste wasn't too bad, so thanks for the help, guys!

[Ozwald]

Ozwald: Well, we don't get rice hulls and if I should buy at MoreBeer or some of the other homebrew shops, they would cost me more than grain, so that's not an option for me.
I do mean 2.5 bar = 2.5 atmosphere. I usually carbonate my beer at 1.5 - 2 bar and I am told more times than not that my beer needs more carbonation to be within the bracket for a given style. That is the worst thing about being a vivid cask ale drinker. I don't like carbonation in my beer. .

Are you carbing at room temp? Even at 20C that works out to 3 volumes which is still pretty high. At 5.5C that's 4.5 volumes & explosive.

As for the rice hulls check other industries. They're used for a lot of different things & you don't necessarily need to buy them from a homebrew supplier. They're pretty much a necessity when doing large percentages of wheat or rye in a beer.

[Afterlab]

I'm using a cooler with a manifold, so I thought I might do the rest just to make sure that the mash doesn't go dough ball on me. It happened once before and that's why I haven't brewed this style afterwards.

Glad the beer came out well after carbing. Despite the fact that it's a wheat beer and it should be cloudy, you're right in doing a protein rest. As odd as it sounds, Stan Hieronymus cautions in his Wheat book that if you have too much protein in a wheat beer you will end up with a clear beer because there's such a large amount of protein available to bond with polyphenols and tannins and drop out of solution due to the combined molecular weights of the compounds. With that being said I think 30 minutes is a little too long, I would drop it down to 15 minutes that way you have enough time to take advantage of those special and often overlooked types of enzymes responsible for the degradation of starch cell walls. Aside from degrading some proteins, the protease enzymes help to break up polypeptides, peptides and free up Free Amino Nitrogen for the yeast later on, so no matter how highly modified the malt is, IMO a protein rest along with the many other rests taking place simultaneously at those lower temps are beneficial.

[edisonst]

Out of all the wheat beers I have made, the ones that doughed in cool at 95-100 degrees for glucan? rest always had the smoothest runoff. That may also be because they would have been slowly stepped up through the protein rest range using a series of decoctions and infusions and direct fire steps. My most insipid wheat beers where ones where the mash sat at protein rest for too long while decoction mash took too long to convert and boil. Body out of fementer should be fairly full.