DeRoux's Broux
Well-Known Member
sorry, EP! it's like the 3-4 time you've had to tell me :~)
i don't think my limited cajun-french will help you out BeeGee!
i don't think my limited cajun-french will help you out BeeGee!
El Pistolero said:Dang, I picked up a couple Schneider Weissen yesterday, but I didn't think to look for that Aventinus.
You know, I was feeling bad about how dark my hefe was, but I don't think it was any darker than that SW.
BeeGee said:I'm going for a quick mountain bike ride, tossin' a few back at the tavern, and then going to check on my Aventinus experiment. BTW, does your wheat book have any info on Berliner Weisse?
I don't know. Think I'm interested in making one, but I've never actually tried one (we were discussing this phenomenon today at lunch). I'd probably wait till more springtime and lawnmowing season. Do they talk about which yeast to use in addition to lacto culture? I've seen everything from regular German ale to hefe yeasts cited.DeRoux's Broux said:sure does. what you want to know?
BeeGee said:I don't know. Think I'm interested in making one, but I've never actually tried one (we were discussing this phenomenon today at lunch). I'd probably wait till more springtime and lawnmowing season. Do they talk about which yeast to use in addition to lacto culture? I've seen everything from regular German ale to hefe yeasts cited.
BeeGee said:Funny, I was scoping that series today on Amazon...I'm definitely interested in the wheat book. Most of the other styles in the series don't seem like they have that much depth to plumb, but what do I know. The wheat book seems like it would be jam packed full of good info. The Scottish one might be interesting, as well.
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