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02-02-2010, 06:24 PM
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#1
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Join Date: Jan 2009
Location: North Atlanta, GA
Posts: 685
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wheat dme preferred for wheat beer starter?
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I'm making Edwort's bavarian wheat on Thursday and picking up the yeast this afternoon. I've got plenty of dme on hand but no wheat extract. Any reason the wheat extract would be better?
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Kegged: Hoppy Amber, ESB, Weizenbock, Breakfast Stout, IPA
Fermenting: Yooper's Oktoberfest
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02-02-2010, 08:34 PM
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#2
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Join Date: Jan 2009
Location: North Atlanta, GA
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No one?
123
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Kegged: Hoppy Amber, ESB, Weizenbock, Breakfast Stout, IPA
Fermenting: Yooper's Oktoberfest
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02-02-2010, 08:38 PM
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#3
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Join Date: Jan 2008
Location: Hiram, GA
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If it is just for a starter i would not worry about it. I believe that malted wheat contains maltose, just like malted barley... therefore, if you are using DME it will be all good.
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02-02-2010, 09:01 PM
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#4
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Join Date: Nov 2009
Location: Asheville, NC
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Liked 28 Times on 26 Posts
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I use wheat DME for all my starters. Works great!
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02-02-2010, 09:10 PM
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#5
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Join Date: Jan 2008
Location: Hiram, GA
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I think he was asking about using a XL DME, not a wheat DME, I don't see a real advantage to using wheat DME over XL DME for a yeast starter. Somebody correct me if i am wrong.
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02-03-2010, 12:33 AM
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#6
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Join Date: Sep 2009
Location: NE
Posts: 36
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It has been said that the yeast will prepare best if they are fermenting the same thing in the starter that they will be fermenting in the brew. That said, I have made starters with table sugar and yeast nutrient and had no obvious problems.
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02-03-2010, 12:07 PM
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#7
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Join Date: Jan 2009
Location: North Atlanta, GA
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No biggie, I was just wondering if the yeast would benefit from having wheat extract in the starter instead of regular dme. I doubt it matters, its more hypothetical anyway.
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Kegged: Hoppy Amber, ESB, Weizenbock, Breakfast Stout, IPA
Fermenting: Yooper's Oktoberfest
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02-03-2010, 12:17 PM
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#8
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Join Date: Nov 2009
Location: Asheville, NC
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Quote:
Originally Posted by johnnyc
No biggie, I was just wondering if the yeast would benefit from having wheat extract in the starter instead of regular dme. I doubt it matters, its more hypothetical anyway.
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It will be fine either way.
The guy at my LHBS tells me that the wheat malt makes the yeast healthier but I doubt there is a significant difference. |
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03-26-2010, 05:33 PM
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#9
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Join Date: Sep 2009
Location: NE
Posts: 36
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I was re-listening to Jamil's Bavarian Weizen show from 2006 and he pointed out that in Germany 50% wheat must be used by law.
Apparently the reason is because the yeast need a certain compound that exists in the wheat in order to create their signature flavor of banana and clove.
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Fermenting:
Bottled:
Wheat DME/Munich LME/Franco Belges Kiln Coffee /Hallertau/Hersbrucker/ 3655 Schelde
Wheat DME/Munich LME/Franco Belges Kiln Coffee/Hallertau/Hersbrucker/ 3068 Weihenstephan
Long Gone:
Wheat DME/Simpson's Coffee/Hallertau/Saaz/3655 Schelde
Wheat DME/Franco Belges Choc/Hallertau/Saaz/3638 Bavarian
Wheat DME/NZ Org Hallertau/ 3522 Ardennes
Wheat DME/Caramunich/Black Patent/Saaz/3655 Schelde
Wheat LME/Hallertau/ 3638 Bavarian
Wheat LME/Hallertau/ 3942 Belgian Wheat
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03-27-2010, 04:47 AM
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#10
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Feedback Score: 0 reviews
Join Date: Jan 2010
Location: Santa Monica, CA
Posts: 56
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johnnyc
I see you have a Robust Porter kegged. Is it based off Jamil's recipe? I just brewed a version today + toasted coconut. How has yours turned out?
AM
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