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**Reno_eNVy** · 02-21-2013, 11:33 PM

Quote:

Originally Posted by travis22155

how much priming sugar

That depends on final volume and how carbonated you want it. Google search "priming calculator."

woknblues · 02-24-2013, 12:24 AM

I am getting ready to keg this bad boy. On my last sample I took, it was absolutely crystal clear. I am a kegging noob. How do I ensure that I will get yeast up in suspension? I am assuming I can just drag the autosiphon around in the muck when I transfer to the keg, but when I serve, should I jostle/swirl the corney around first before I serve it? I don't want to pull all the yeast out on the first pint!

**Reno_eNVy** · 02-25-2013, 01:15 PM

Yeah just try to pick up some of the trub but just the upper layers where most of the live yeast will be.

djevans3 · 03-06-2013, 04:52 PM

I'm brewing this Friday night and am making minor changes to the original (extra .5 lbs of Pilsen and using WLP-320 yeast), but wanted to ask about water adjustment. Anyone else notice this is beer needs acid added? I typically have to add 1-2oz of acid malt to a lot of my pale/amber ales and none on stouts, but this beer requires 4 oz of acid malt to get my pH in range. It seems to be because of the wheat but I wanted to see if anyone has had efficiency issues due to pH or correcting water ahead of time on this brew. I've only done one other wheat beer and my efficiency was super low (65%) compared to a standard two-row & crystal grain bill (78%).

Thanks!

timcadieux · 03-11-2013, 01:28 PM

I hope this isn't too dumb a question, but given there is so little grain, could this recipe (AG version) be done BIAB on my stove top? I haven't purchased an outdoor brew pot and burner yet, I only have a 4g stove top brew pot.

Schumed · 03-17-2013, 07:01 PM

Made this a few weeks ago and just took a sampling out of the fermenter....Wow what a great refreshing beer....I like the slight banana and clove you get from the 06 yeast with the orange and honey flavors ....it's a good combo IMO

Read through the whole thread didn't see anyone that has tried entering this into a competition ...Trying to decide between 6D American wheat or 15A Weizen....I'm leaning towards Weizen the numbers are closer based on the guidelines ....maybe do both and let the judges decide

Props to the OP!!! Great recipe

**Reno_eNVy** · 03-17-2013, 07:29 PM

Personally I'd avoid entering it into 15A. I believe when judging German beers they should follow reinheitsgebot and the inclusion of oranges might get you docked points.

woknblues · 03-18-2013, 07:02 AM

Quote:

Originally Posted by woknblues

I am getting ready to keg this bad boy. On my last sample I took, it was absolutely crystal clear. I am a kegging noob. How do I ensure that I will get yeast up in suspension? I am assuming I can just drag the autosiphon around in the muck when I transfer to the keg, but when I serve, should I jostle/swirl the corney around first before I serve it? I don't want to pull all the yeast out on the first pint!

Just pulled my first pint off this...WOW!!!!

My first wheat beer. Beautiful color. Very happy with the mild residual sweetness of the honey malt, the light citrus of the orange rind, and the light clove/spice/breadiness of the 06 dry yeast. Great thick creamy head and plenty of lacing along the glass. Both refreshing and satisfying. Thanks Reno eNVy!!

For the record, I BIAB'ed and no-chilled, and primed this at 30psi x 1 day and then 3 weeks at 10psi on 5' hoses. Came out great!!

**Butchv12** · 03-18-2013, 09:02 AM

[QUOTE= and primed this at 30psi x 1 day and then 3 weeks at 10psi on 5' hoses. Came out great!![/QUOTE]

Question: Why 30psi/one day then 10/3 weeks? I usually do 20 for 2 weeks then serve at 8/10

Just asking.....

woknblues · 03-18-2013, 10:12 AM

Quote:

Originally Posted by Butchv12

Question: Why 30psi/one day then 10/3 weeks? I usually do 20 for 2 weeks then serve at 8/10

Just asking.....

I was going to do the whole force carb thing, and was going to do the "36hour 30psi, and then @ serving psi method", but I got busy with several other projects and just left it at my serving rate of 10psi and everything worked out fine.