Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Extract Brewing > recipe help with WLP400 belgian yeast
Reply
 
LinkBack Thread Tools
Old 04-24-2007, 07:50 AM   #1
pa-in-utah
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Utah
Posts: 212
Liked 1 Times on 1 Posts

Default recipe help with WLP400 belgian yeast

Just did a belgian wit and have an extra vial of yeast.... Can someone help me out?? I am thinking a Grand Cru style with honey, but I want to use something other than corriander and bitter orange peel since I just brewed the Belgian wit. Can you give me some alternatives to corriander and bitter orange peel? Just want a different spin than corriander. Maybe sweet orange, instead of bitter, and something to compliment that?.?.?.?.? Lemon and honey?? Sweet and tart?

Just trying to reinvent the wheel I guess.

__________________
Pa-in-Utah
John Henry Brewing Co.

Clinton, Utah

Primary: "Holiday Hooch"... Apfelwein spiced with Cinnamon and brown sugar.
Secondary 1: German Wheat
Secondary 2: Nuttin'
Bottled: Hefe (002), Belgian Honey Ale (003), Arrogant Ale (005), Schwheat Honey Wheat (006), "J&R" Cream Ale (007), Apfelwein (008), The Dogs Bollocks English Ale (009), Cinn-Nilla Spice Ale (010), Apple-Berry Apfelwein (011)
On Deck: German Kolsch
pa-in-utah is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2007, 09:02 AM   #2
cool brew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Seattle
Posts: 62
Default

I would try the sweet orange, and throw some hallertaurs in at the flovoring. I don't know your previous hops schedule, but if you already tried this, then maybe throw in full cinimon sticks at the flame out along with the orange peel. BTW, do you know how to get clear beer? The ones that my friends do are always hazy. I heard someone mention whorl flock or something of the sort. I am doing a belgium blond this weekend, and want it to be fairly clear.

__________________
cool brew is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2007, 10:28 AM   #3
z987k
Feedback Score: 0 reviews
 
z987k's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Anchorage
Posts: 3,544
Liked 23 Times on 21 Posts
Likes Given: 1

Default

Belgians by definition are not supposed to be clear. if you want it clear, don't use a belgian yeast.
You can help clear you beer by adding irish moss and/or using a secondary and I think but someone can correct me on this, but cold conditioning clears beer also?
Oh and of course you can filter it and then force carb.

z987k is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2007, 03:55 PM   #4
pa-in-utah
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Utah
Posts: 212
Liked 1 Times on 1 Posts

Default

I used Irish moss during the last 15 minutes of the boil and racked to a secondary for about 10 days. There was a decent amount of sediment in the carboy before bottling. When I tested the brew, it was still slightly hazy but it was fairly clear...... Kind of and oxymoron there. Hazy but clear??

Try that approach.

__________________
Pa-in-Utah
John Henry Brewing Co.

Clinton, Utah

Primary: "Holiday Hooch"... Apfelwein spiced with Cinnamon and brown sugar.
Secondary 1: German Wheat
Secondary 2: Nuttin'
Bottled: Hefe (002), Belgian Honey Ale (003), Arrogant Ale (005), Schwheat Honey Wheat (006), "J&R" Cream Ale (007), Apfelwein (008), The Dogs Bollocks English Ale (009), Cinn-Nilla Spice Ale (010), Apple-Berry Apfelwein (011)
On Deck: German Kolsch
pa-in-utah is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2007, 04:06 PM   #5
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,230
Liked 613 Times on 355 Posts
Likes Given: 231

Default

Quote:
Originally Posted by z987k
Belgians by definition are not supposed to be clear. if you want it clear, don't use a belgian yeast.
You can help clear you beer by adding irish moss and/or using a secondary and I think but someone can correct me on this, but cold conditioning clears beer also?
Oh and of course you can filter it and then force carb.
The Belgian Wit is not supposed to be clear.

My Belgian Blonde was clear as a bell and I pitched it on top of my Wit yeast.

I'd say a similar but slight twist is the blonde in my sig down below. With no additives, it had a slight orange tone. Adding some sweet orange peel would accentuate that.

It's an awesome beer.
belgian_blond_pour.jpg

belgian_blond_pour_1.jpg
BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2007, 06:36 PM   #6
cool brew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Seattle
Posts: 62
Default

Quote:
Originally Posted by BierMuncher
My Belgian Blonde was clear as a bell and I pitched it on top of my Wit yeast.
Attachment 1558
Wow, thats a beauty! what steps did you take to get it clear? also, did you use yeast starters on this? I am brewing a grain/DME belgian this Saturday, so I might make a starter tomorow.

Quote:
Originally Posted by z987k
Belgians by definition are not supposed to be clear. if you want it clear, don't use a belgian yeast.
z987k, I'd take a look at this site BJCP.org. It has TONS of info on every style of beer. Everything from appearance to ingredients to appearance is covered.

And pa-in-utah, thanks for the suggestion. I think I will try the irish moss, unless of course BierMuncher lets me in on his secret of getting it crystal clear like the one in the pictures!
__________________

cool brew is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2007, 06:43 PM   #7
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 70 Times on 62 Posts
Likes Given: 1

Default

I've used KC Superkleer finings in the past with success. Of course, if you're allergic to shellfish, you can't use it, but otherwise...

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Holy crap WLP400 belgian wit smells bad during fermentation TrojanAnteater Recipes/Ingredients 14 02-25-2014 06:43 PM
WLP400 vs WLP550 Belgian question NEPABREWER Recipes/Ingredients 6 11-07-2010 08:43 PM
Experimental recipe (Hops with Belgian yeast) Jaxford Recipes/Ingredients 2 02-28-2009 03:43 PM
WLP400 sub for Belgian Blonde Bytor1100 Recipes/Ingredients 1 05-06-2008 05:33 AM
Using WLP400 (Belgian Wit Ale Yeast) in a non-wheat beer? Bosh Recipes/Ingredients 5 07-23-2007 05:31 AM



Newest Threads

LATEST SPONSOR DEALS