This Belgian Wit is spot on for a Blue Moon - Page 3

brewman ! · 03-26-2007, 02:42 AM

Here is what it looks like fermenting.
http://picasaweb.google.com/beermeister1/YeastStuff/photo#5046030912513489858

The particles you see in the head are pieces of orange zest.

The aroma is excellent. I hope it tastes as good as it smells !

brewman ! · 04-03-2007, 12:13 AM

So how do I finish this beer ? Its in my fridge lagering right now. I'd like to bottle it later this week.

The yeast has settled out, but its still cloudy. Should I fine it with Bentonite ?

I have to bottle condition it. How much sugar and what kind should I use ?

**BierMuncher** · 04-03-2007, 02:26 PM

Quote:

Originally Posted by brewman !

So how do I finish this beer ? Its in my fridge lagering right now. I'd like to bottle it later this week.

The yeast has settled out, but its still cloudy. Should I fine it with Bentonite ?

I have to bottle condition it. How much sugar and what kind should I use ?

This Belgian has enough wheat that it will stay slightly cloudy. My final product was very light in color and crisp looking, with a slight coudiness typical of american wheats. (Just like the Blue Moon)

One thing I liked about this recipe is it is a fast recipe. I kegged mine after only two days in the secondary, following 1 week in the primary. I force carb'd and was drinking within two weeks of brewing.

If you're confident the fermentation has ceased, go ahead and bottle.

If it were me (adjusting for the 3 gallon batch size) I would get a level 1/2 cup of corn sugar, scoop out one rounded teaspoon and and use that much. (The less than half cup, not the teaspoon

)

This gets you close to the .45 cups of priming sugar. THe Belgian Wit is a crisp beer so you want good carbonation. Don't over do it though. No need to ruin a batch with too much sugar and have gushers on your hand.

brewman ! · 04-03-2007, 04:21 PM

Thanks.

Its done fermenting, but its only been 10days since it was brewed. I'll leave it as is and bottle it next week. BTW: I didn't put any Irish moss in it. Are you sure I shouldn't fine it with something ?

**BierMuncher** · 04-03-2007, 04:58 PM

Quote:

Originally Posted by brewman !

Thanks.

Its done fermenting, but its only been 10days since it was brewed. I'll leave it as is and bottle it next week. BTW: I didn't put any Irish moss in it. Are you sure I shouldn't fine it with something ?

Since it's sitting for another week, go ahead.

I did use IM. It may not clear it up comletely, but enough to at least brighten the color.