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03-09-2009, 04:48 PM
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#11
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Be good to your yeast...
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Quote:
Originally Posted by retired_young
On the same topic, has anybody tried to regenerate yeast from a bottle of Widmer Hefe?
(I, too, love Widmer. East coast hefes taste like formaldehyde to me, by comparison.)
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It's available as WLP320.  I'm not sure if it can be cultured. I would imagine it is bottle conditioned but it wouldn't hurt to ask the brewery if it is and if so if they use the primary strain.
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03-09-2009, 05:34 PM
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#12
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Quote:
Originally Posted by retired_young
On the same topic, has anybody tried to regenerate yeast from a bottle of Widmer Hefe?
(I, too, love Widmer. East coast hefes taste like formaldehyde to me, by comparison.)
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Despite using the word "hefeweizen" in the name, style-wise Widmer (and Pyramid, etc) are American pale wheat ales and not hefeweizens.
I'm not sure what east coast hefes you're referring to, but maybe you just don't like hefeweizens? American wheats don't have anywhere near the level of phenols and esters that hefeweizens do.
BJCP 2008 Style Guidelines - Category 06
BJCP 2008 Style Guidelines - Category 15
or
American Pale Wheat Ale - BeerAdvocate
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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)
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03-13-2009, 06:03 PM
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#13
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So according to saccharomyces' recipe, it's only a 45 min. boil?
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I'm married to yeast.
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03-13-2009, 07:12 PM
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#14
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Quote:
Originally Posted by SumnerH
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In my snobbish opinion, if it's not a German Hefe Weizen or a Belgium Wit then it's an American Wheat...there are no American Hefe Weizens!!! 
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HB Bill
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03-13-2009, 07:48 PM
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#15
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More Humann than human
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Quote:
Originally Posted by homebrewer_99
In my snobbish opinion, if it's not a German Hefe Weizen or a Belgium Wit then it's an American Wheat...there are no American Hefe Weizens!!! |
Fair enough  but it's still beer and most likely tastes good
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Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12
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03-13-2009, 08:07 PM
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#16
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Quote:
Originally Posted by humann_brewing
Fair enough but it's still beer and most likely tastes good |
I can't argue with that logic...allow me to buy you a brew...
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HB Bill
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03-13-2009, 08:19 PM
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#17
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Quote:
Originally Posted by homebrewer_99
In my snobbish opinion, if it's not a German Hefe Weizen or a Belgium Wit then it's an American Wheat...there are no American Hefe Weizens!!! |
IMO, style labels are there to describe flavor. It's a lot more useful to say that Allagash White is a wit, Pyramid Hefeweizen is an American pale wheat, and New Glarus Unplugged is a hefeweizen than it is to say "they're all wheat beers from the US".
Honestly, flavor-wise Allagash White and Brooklyn Grand Cru have more in common with Hoegaarden or St Bernardus Wit than with American pale wheats like Pyramid or Widmer (or Sam/Anchor Summer, or Bell's Oberon, or whatever).
Likewise, New Glarus Unplugged and Live Oak Weiss have more in common with Weihenstephaner and Paulaner hefeweizens than with those American Pale wheats.
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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)
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08-12-2009, 06:34 PM
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#19
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Biscuit Enthusiast
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Has anyone done the all-grain version of Saccharomyces recipe? I think I'll give it a go as I have some 1007 and all the ingredients on hand right now.
Quote:
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I would imagine it is bottle conditioned but it wouldn't hurt to ask the brewery if it is and if so if they use the primary strain.
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FWIW, I did a brewery tour recently and I'm pretty sure they don't bottle condition. They talked about co2 and controlling the yeast count in the bottle. |
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08-12-2009, 08:25 PM
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#20
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Be good to your yeast...
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Quote:
Originally Posted by Picobrew
Has anyone done the all-grain version of Saccharomyces recipe? I think I'll give it a go as I have some 1007 and all the ingredients on hand right now.
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I haven't, let me know if it's any good... 
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