brandono
Member
Since I have the ability to make a beer that I cannot find at the store, that is what I have been trying to gear my efforts towards.
I want to make a mash-up of the Belgian Tripel style with a German Weizen. Sort of a Belgium invading Germany thing, a flip-flop of the 1940s.
Starting with
Pale extract- 6 lbs
Wheat dry extract- 3 lbs
Caravienne malt- steep
2 lbs Turbinado Sugar
Can I start a German Wheat yeast for the first part of fermentation and then add WyyeastTrappist High Gravity #3787 after first 4 days when alcohol levels have become toxic to my Weizen yeast? I wanted to characteristics of both traditional styles.
Thanks
I want to make a mash-up of the Belgian Tripel style with a German Weizen. Sort of a Belgium invading Germany thing, a flip-flop of the 1940s.
Starting with
Pale extract- 6 lbs
Wheat dry extract- 3 lbs
Caravienne malt- steep
2 lbs Turbinado Sugar
Can I start a German Wheat yeast for the first part of fermentation and then add WyyeastTrappist High Gravity #3787 after first 4 days when alcohol levels have become toxic to my Weizen yeast? I wanted to characteristics of both traditional styles.
Thanks