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NuclearRich · 05-01-2012, 03:27 PM

Quote:

Originally Posted by Charlieatthedisco

One week in primary and one in secondary for this brew? If you were to add fruit when would you put it in?

I just put it on ~4.5lbs of mulberries after a 3-4 week primary. Will keep it on the fruit for about the same time. It is my standard protocol for any fruit beer.

Charlieatthedisco · 05-01-2012, 04:53 PM

Sounds good. Do you re rack again before bottling/kegging or just leave the fruit in there? What do you think about raspberries?

Piratwolf · 05-01-2012, 05:59 PM

Quote:

Originally Posted by gritmaster

Anyone try and FWH the 20min Cascade addition? Just wondering.

I don't think I'll FWH this (although I do almost all my other beers) b/c the higher bittering is dangerous in such a mild beer.

(Also, FWIW, I haven't really found that FWH gives me a 20min flavor bump as conventional wisdom says it does... just smoother and slightly higher bittering.)

Piratwolf · 05-01-2012, 06:02 PM

Quote:

Originally Posted by hogwash

I'm going to wait another couple weeks before I drink anymore as I think it will smooth out.

This x1000!!! I love this beer & drank my 5gal pretty fast... but saved a few bottles. Now they're 6 mo.s old and I'm crying b/c it's so smooth, slightly sweet on the finish... and gone

NuclearRich · 05-02-2012, 11:48 AM

Quote:

Originally Posted by Charlieatthedisco

Sounds good. Do you re rack again before bottling/kegging or just leave the fruit in there? What do you think about raspberries?

I do rack off of fruit for priming or kegging. Too much gunk. I did a raspberry wheat awhile back and used 5lb on 5gals IIRC. Nice aroma and mild to medium flavor that was balanced enough to still be beer.

Dcmpres · 05-02-2012, 04:32 PM

I have been enjoying this for the past week out of the keg. Initially showed a slight banana aroma, but that blew off in two days later. Not sure if that is common with Notty yeast or residual from possible higher ferment temp. (66-68F) Either way, it is a deliciously refreshing brew. Slight chill haze as seen, but color is lighter than pic. Thanks for a great recipe, BM. Looking forward to going all grain with this one for my first attempt very soon.

seatbelt123 · 05-03-2012, 12:42 AM

Quote:

Originally Posted by Dcmpres

I have been enjoying this for the past week out of the keg. Initially showed a slight banana aroma, but that blew off in two days later. Not sure if that is common with Notty yeast or residual from possible higher ferment temp. (66-68F) Either way, it is a deliciously refreshing brew. Slight chill haze as seen, but color is lighter than pic. Thanks for a great recipe, BM. Looking forward to going all grain with this one for my first attempt very soon.

Nice, looks good! Are you controlling the fermentation temp? If it got too high you might get the banana aroma or flavor...

**JasontheBeaver** · 05-03-2012, 05:08 PM

I'm brewing this in a couple days. This will be my 4th time so obviously it's a favorite of mine.
Some tweaks I'm trying this time are water additions to get my mash pH lower.
I'm also going to first wort hop all the cascade.
Lastly, I'm going to use Nottingham yeast; I've used WLP001 in the past.

Dcmpres · 05-04-2012, 01:02 AM

Seatbelt - I pitched at 62 F and immersed the carboy in 20 gallon of water where ambient temp never got above 65 F, but obviously it spiked during initial fermentation. I need to get a Thermowell to accurately control the temp. Just something else to buy in the name of great beer.

Paddle_Head · 05-07-2012, 02:14 AM

Wow, almost 200 pages. I'm going to make a version of this soon, and was wondering if anyone had any insight/experience

2 Row- 45.71%
Wheat- 45.71%
Vienna- 5.71%
Honey Malt- 2.86%

OG- 1.037
SRM- 4.6

Centennial (9.9%)- 0.5oz (60min)
Amarillo (10.3%)- 0.75oz (10min)
Centennial (9.9%)- 0.25oz (5min)
Amarillo (10.3%)- 0.5oz (flame out)
IBU's- 24

I'm going to ferment this with Kolsh yeast, and dry hop it with 1oz blend of Amarillo & Centennial (0.75/0.25)