Blood Orange Hefeweizen - Page 24

brewsalot · 05-24-2010, 03:48 AM

well, it's been 10 days in the primary.
I was going to bottle tonight but got caught up with other things.
Looked at it though, Fruit looks all nasty floating on the top.
Hope its still good. I will try to get to bottling tomorrow.
Has your fruit looked nasty too?

**bovineblitz** · 05-24-2010, 04:34 AM

Wow I wound up with a FG of 1.008.

Edit: bottled it today... there seems to be quite a bit of protein floating around, it looks like snow. I imagine it will fall out of suspension, but I didn't really expect to see that.

thetang · 05-24-2010, 04:12 PM

So I had a weird experience when I was brewing this. On Saturday night after my wort had cooled down to around 70 degrees I pitched my yeast (WLP320). By Thursday morning there was still very little activity. There was a little bit of activity in the airlock but nothing really in terms of a krausen. The first few days I thought it was just slow to form because maybe the CO2 was getting stuck in the fruit layer on top, but by Thursday I figured I had to do something. I ended up getting another tube of yeast (WLP300) and pitched it that night. Since pitching it I've had really constant activity, but the krausen is still only about 2 inches high, I think because of the fruit layer. Anyone else have a similar problem?

**Reno_eNVy** · 05-24-2010, 07:20 PM

Quote:

Originally Posted by thetang

So I had a weird experience when I was brewing this. On Saturday night after my wort had cooled down to around 70 degrees I pitched my yeast (WLP320). By Thursday morning there was still very little activity. There was a little bit of activity in the airlock but nothing really in terms of a krausen. The first few days I thought it was just slow to form because maybe the CO2 was getting stuck in the fruit layer on top, but by Thursday I figured I had to do something. I ended up getting another tube of yeast (WLP300) and pitched it that night. Since pitching it I've had really constant activity, but the krausen is still only about 2 inches high, I think because of the fruit layer. Anyone else have a similar problem?

The krausen is definitely not an indicator of strength of fermentation. As always said here on HBT: the only way to ensure you have fermentation or that fermentation has stopped is a hydrometer.

You were probably fine, actually. It sounds like you didn't make a starter, which will cause lag. Also, "little activity" from your airlock is not an indicator of fermentation. Hydrometer, hydrometer, hydrometer.

Your beer will come out great, albeit ~$8 more expensive (2nd tube of yeast.)

Scut_Monkey · 05-24-2010, 11:24 PM

Quote:

Originally Posted by bovineblitz

Wow I wound up with a FG of 1.008.

Edit: bottled it today... there seems to be quite a bit of protein floating around, it looks like snow. I imagine it will fall out of suspension, but I didn't really expect to see that.

It's a hefeweizen so cloudy=good. If it's big chunks it's most likely trub and will settle out in the bottle/fridge.

Scut_Monkey · 05-24-2010, 11:27 PM

Quote:

Originally Posted by thetang

So I had a weird experience when I was brewing this. On Saturday night after my wort had cooled down to around 70 degrees I pitched my yeast (WLP320). By Thursday morning there was still very little activity. There was a little bit of activity in the airlock but nothing really in terms of a krausen. The first few days I thought it was just slow to form because maybe the CO2 was getting stuck in the fruit layer on top, but by Thursday I figured I had to do something. I ended up getting another tube of yeast (WLP300) and pitched it that night. Since pitching it I've had really constant activity, but the krausen is still only about 2 inches high, I think because of the fruit layer. Anyone else have a similar problem?

What was the yeast grown according to the bottle (The "best used by date" - 4 months)? Once you have that go to http://www.mrmalty.com/calc/calc.html and notice how steadily and quickly yeast viability drops. I find this alone to be a great reason to use a starter or dry yeast. Not saying that is what the problem is but that is the first thing that comes to mind.

HeavyBrew · 05-25-2010, 01:55 AM

Prob gonna brew this tomorrow but make a few changes..gonna use cascades and prob add a #1/2 of honey malt.

jangelj · 05-25-2010, 03:57 PM

I am going to brew this soon, but all I have on hand is cascade and fuggles hops. I have a lot of both, so I really don't want to buy anything else. Any suggestions of which or what combo of these to use. I am not necessarily trying to CLONE the recipe, just make a decent, slightly orangey, hefe.

HeavyBrew · 05-25-2010, 09:24 PM

I thought the cascades would aid in the citrus flavor, I used the same guideline for the additions as the recipe - 60 20 10min and also figured out how much to add to keep the biterness the same at each addtion. I only have to use an oz of the cascades and thats with adding almost a .25 oz at flameout too. Couldn't find blood oranges at 4 diff places. Got some good looking tangerines instead..

HeavyBrew · 05-25-2010, 09:26 PM

ALso went 4 lbs 2 row 4 lbs german wheat...felt it should have closer to 50% wheat anyway. Added a 1/2# of honey malt too for good measure..