Ok, so back to the blood-orange wheat ale discussion. I did this brew with pacman yeast and I think it wound up a bit over attenuated. I racked the cooled work onto about a gallon of pasteurized, frozen and then thawed blood orange juice and meat. I also added the vodka soaked zest of a couple of the blood oranges to the batch when it was transferred to secondary. The orange essence is definitely present, but the body seems a little thin. Head is limited as well, which is surprising since it is a wheat beer. Perhaps it is just still young? It's about 6 weeks old. I like the idea of a wheat beer with American yeast to highlight the orange and wheat flavors. I think if I were to do it again, I might opt for a safale 04, to leave some residual sweetness to compliment the wheat and orange. Any thought? Comments? Other ideas?
so I listened. It's a very aggressive fermentation -- I love watching happy yeasties. Other than that I'm sticking to the recipe. I planed to brew this weeks ago then life happens. I will post up some beer porn with tasting notes when ready. 
