I am about to embark on a Wit-a-thon. I have the ability to do proper temp controlled ferment and aging now, so I'm ready to take on one of the things that has been on my waiting list the longest - my kind of Wit.
Goals:
Based on my palate, examples of this type of Wit are:
I'd like to open the discussion for anyone to has brewed this type of Wit to talk about your results. Yeast strain and handling will be very important data points, so feel free to get all nerdy with it.
So far, I have done the most reading on Fermentis T-58. It seems that I would be able to achieve my goals with it if I held the ferment around the bottom if it's working range; 58-60F. Possibly even as high as 65F, based on comments. At these low temps, it is said to express pepper quite a bit.
Remember; this guy is not invited to the party!
Goals:
- Proper Wit visual charcter
- Mild Expression of Clove, Pepper, Fruit
- Avoidance of Banana as much as possible
- No adjunct spices - just yeast and temp control
- Preference (but not required) for dry yeast vs liquid
Based on my palate, examples of this type of Wit are:
- Bell's Winter White Ale
- Hoegaarden
I'd like to open the discussion for anyone to has brewed this type of Wit to talk about your results. Yeast strain and handling will be very important data points, so feel free to get all nerdy with it.
So far, I have done the most reading on Fermentis T-58. It seems that I would be able to achieve my goals with it if I held the ferment around the bottom if it's working range; 58-60F. Possibly even as high as 65F, based on comments. At these low temps, it is said to express pepper quite a bit.
Remember; this guy is not invited to the party!