Originally Posted by Cheesefood
I've read reviews from top brewers who insist that ingredients (in terms of brands) are irrelevant and fermentation is all that matters. That being said, I'd have to imagine that a wheat DME is a wheat DME. It wouldn't be in their best interest to make it taste any different from exactly what the brewer is expecting.
I have to disagree with this wholeheartedly. Ingredients make all the difference in the world. If you don't think so, just compare any Brittish ale made with american 6 row barley and compare it to the same recipe made with 100 percent Marris Otter pale malt. Night and day difference even if all other ingredients and procedures are the same.
To duplicate certain styles, you need to get as close to the same ingredients and procedures as the origonal. In this case, I looking for extract liquid or dry that uses a 50-70 percent German white weat malt and a 30-50 percent pils german or czech pils malt. When I start all grain brewing (this spring) I'll do it myself.
I know that Shneider and Sohn's Hefe or Weihenstephaner Hefe aren't brewed with extract but since I'm not doing all grain yet so I'm trying to get a close as I can.
Secondary #2: Empty
Bottle Conditioning: Oatmeal Stout
Drinking from Keg: Ordinary Bitter, Kolsch
Drinking bottled: Brown Autumn Wee Heavy
Peaches and Cream Weizen
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen