VIEW MY

fiat84

Gift Premium Subscription To fiat84

Join Date:

11-09-2009

Last Activity:

03-15-2014 11:41 AM

3 Likes on 3 Posts 

    ABOUT ME

  • Edmonton
  • http://forum.northernbrewer.com/viewtopic.php?f=1&t=30472&p=262126&hilit=+3944#p262126
    Wyeast #3944 wit Hoegaarden: Really temp variable:
    65-69F+ = If you like clean, neutral American wheat beers then think about fermenting in the mid to high 60s. It might take a full month to finish, but it'll be very clean and let the coriander/hops really come through.
    70-75F+ = If you like blue moon or other commercial wits, then think about the low to mid 70s.
    78-82F+ = But if you like authentic Belgians then put the carboy in the hottest part of the house. I've brewed it all three ways and prefer batches kept in the high 70s to low 80s. 3944 makes a (to me) really nice peppery spicyness at this temp that pairs nicely with all the other ingredients.

    Wyeast #3944@82F - read a post about 2 months ago and Denny had been to a Wyeast seminar and Wyeast recommended a 80+ deg fermentation so I gave it a try I controlled mine to 82 deg. and fermented out in about 6 day , O.G. was 1.050 F.G. 1.008
  • http://blog.makebeer.net/Home/tabid/74/EntryID/232/Default.aspx
    Following this Fullers Extra Special Bitter clone recipe:
    Coopers English Bitter kit, 1KG dry amber malt, 21L:
    - using washed Wyeast 3944 yeast to make a Belgian Ale instead of the kit yeast. Supposedly this wit yeast "...also makes superb strong Belgian ales and Trappist-style beers"

    http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/1678-witbier-style-of-the-month
  • Wyeast 3944: If you want more of an orange-y SPICY bite I'd add the (coursely crushed) coriander with 10-20 min left in the boil and ferment the batch in the high 70s to even the low 80s. In my experience the distinctive Belgian wit spice/tang I associate with this beer comes from giving the coriander time to work and letting the yeast go crazy at higher temps that would otherwise frighten you.

    When I'm looking for a definite lemon/orange flavored addition (as opposed to a citrus aroma and spicy/tangy/crisp finish), I'll follow the Northern Brewer extract recipe but add lemon or orange zest for 7-10 days after the fermentation has died down.
  • 1) Morgans Wheat with Wyeast 3944 + 750g Briess Malting Bavarian Weizen dry malt(65% wheat/35%barley) + Coriander + lemon zest in a Hoegaarden clone attempt.
    2) Coopers Stout with 1KG dry malt
    3) Coopers Pilsener with 1KG Hopped dry malt
    4) Coopers Pilsener + Mexican Cerveza kit
    5) Coopers Mexican Cerveza with 1KG dextrose + lime extract at bottling.
    6) Coopers Canadian Blonde with 1KG dextrose + lemon extract at bottling.
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: Yeast Washing Exposed on 01-13-2013 at 03:33 PM
    Great blog, very educational.

  • Posted in thread: Bottle washing: by hand or dishwasher? on 01-07-2012 at 12:34 PM
    Agree those faucet mounted jet bottle washers dramatically speed up cleaning/rinsing of
    bottles. Along with the Bottle Rinser (Sulfiter) thing for cleaning solutions/sanitizer. Both
    of these gadgets m...

  • Posted in thread: How long do you store washed yeast? on 12-16-2011 at 03:26 AM
    Had a 2+ year old bottle of washed Wyeast 1084 yeast from a friend with only about 1/8" white
    yeast on the bottom of a clear Corona beer bottle. I had topped it up with distilled water,
    capped it, and...

  • Posted in thread: Cooper's Dark Ale With DME on 12-07-2011 at 02:27 AM
    Not Windsor but Wyeast 1968 at higher temps for more esters and dominates the kit flavor. Day 1
    April 28, 2011 - Dark Ale kit + Mexican Cerveza kit to 24L OG=1.044, washed wyeast 1968 yeast.
    Pitched a...

  • Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 05-07-2011 at 01:33 PM
    I've read that 1028 can be minerally and throws a lot of odd flavors early in the conditioning
    period but I've heard some good things about it once you give it some time. I will certainly
    try 1318 on ...

  • Posted in thread: Coriander in the Secondary (Crush or No Crush?) on 05-05-2011 at 02:28 PM
    FYI there are two types of coriander seed:1) indian light green, football shaped, lemony taste
    - better choice and used in brewing Hoegaarden from the Thirsty Traveler TV series.2) western
    brown, roun...

  • Posted in thread: Awakening aging yeast - longer shelf life? on 05-03-2011 at 10:43 PM
    Last week used a 13 month old washed Wyeast 1968 successfully. For the first time used
    home-made stir plate with a glass coffee pot, siphoned off 2L of wort and added the washed
    yeast. 22 hrs later th...

  • Posted in thread: My Stirplate... Cheap and Easy Build... on 04-20-2011 at 02:40 PM
    Another option is to use only a 5V power supply/USB which reduced the fan speed enough to
    vortex. Did not work with the full 12V molex computer power supply connection to fan molex(no
    splicing) as tha...

  • Posted in thread: Coopers Ale Yeast on 04-18-2011 at 02:48 PM
    Read some Coopers guys state a few commercial brewers use their ale yeast. Some home brewers
    re-culture their commercial bottle ale yeast which is more estery than the dry ale yeast packs.
    Saved this ...

  • Posted in thread: Show us your DIY stir plate! on 04-17-2011 at 12:16 AM
    USB port's are 5V so using a USB cable cut off one end then spliced only the red and black
    wires to a 80mm 2300rpm fan red/black wires and its working fine am getting a small vortex. No
    luck with the ...

0 COMMENTS
POST A COMMENT

Newest Threads

LATEST SPONSOR DEALS