allanmac00

Recipes 

I'm fermenting a Blanche de Chambly clone that calls for priming with wheat DME. Sounds good to me, except it seems to contradict some of what I've read regarding witbiers.

On one hand, most people say drink them at two weeks in the bottle. They're better consumed young. On the other hand, doesn't priming with DME take 3-4 weeks to carbonate, thus making it impossible to drink "young?"

Any thoughts?

ArcaneXor

Recipes 

The priming agent makes up such a small percentage of fermentables that you won't be able to taste the difference, especially in a flavorful beer like a wit. I'd use corn sugar.

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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Porter, sLambic II, Brettennial Falcon IPA, Flanders Red, Orange Blossom Mead
Primary: Winexpert Riesling Ice Wine, sLambic I
Secondary: Flanders Red
Kegged:Black or Blue EyePA, Cherrywood-aged Crystal Stout,
2013 dump volume: ~2 gallons

Bob

Recipes 

Me, too. I don't see any reason to use DME in Witbier.

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