johnnyc
Well-Known Member
I'm making Edwort's bavarian wheat on Thursday and picking up the yeast this afternoon. I've got plenty of dme on hand but no wheat extract. Any reason the wheat extract would be better?
wheat dme preferred for wheat beer starter?
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johnnyc
Well-Known Member
No one?
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maida7
Well-Known Member
I use wheat DME for all my starters. Works great!
It has been said that the yeast will prepare best if they are fermenting the same thing in the starter that they will be fermenting in the brew. That said, I have made starters with table sugar and yeast nutrient and had no obvious problems.
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johnnyc
Well-Known Member
No biggie, I was just wondering if the yeast would benefit from having wheat extract in the starter instead of regular dme. I doubt it matters, its more hypothetical anyway.
maida7
Well-Known Member
It will be fine either way.
The guy at my LHBS tells me that the wheat malt makes the yeast healthier but I doubt there is a significant difference.
I was re-listening to Jamil's Bavarian Weizen show from 2006 and he pointed out that in Germany 50% wheat must be used by law.
Apparently the reason is because the yeast need a certain compound that exists in the wheat in order to create their signature flavor of banana and clove.
Apparently the reason is because the yeast need a certain compound that exists in the wheat in order to create their signature flavor of banana and clove.
aussy13
Well-Known Member
johnnyc
I see you have a Robust Porter kegged. Is it based off Jamil's recipe? I just brewed a version today + toasted coconut. How has yours turned out?
AM
I see you have a Robust Porter kegged. Is it based off Jamil's recipe? I just brewed a version today + toasted coconut. How has yours turned out?
AM
