Jnco_hippie
Well-Known Member
So I have a tube of WLP670 that expired a few weeks ago. I want to use it to brew a peach farmhouse ale. I figure the tube being expired should not be an issue, and may even add some nice profile to the beer, since I assume the brett numbers are unaffected and the sacc yeast would be lower count.
So many questions...
1. With this blend, what should my expected primary and secondary fermentation times look like? It will be bottle carbed. Are we talking 2 months or 2 years?
2. Mash for body? I plan on using a fair amount of wheat malt and maybe a pound or more ofuunmalted wheat. I also have some caracrystal wheat that I am inclined to use. Do I need to mash for high dextrin wort? Should I mash high temp or just use caramel grains and other adjuncts to get body?
3. Do I need high pressure bottles?
4. Would adding 8 oz of acidulated malt help accent my fruit and sour tones?
My origional plan was to ferment 5 days then add 3 lb puree peach to primary, let set another 5 days or so. Transfer to secondary and let set 2-3 weeks possibly adding 3-4 sliced peachesduring secondary aging. Finally, bottle using appropriate glass and let age minimum 5 weeks before popping first top for tasting.
Not looking for a sour beer here, just something slightly fruited and definately different.
Any thoughts or suggestions are greatly appreciated.
Thanks!
So many questions...
1. With this blend, what should my expected primary and secondary fermentation times look like? It will be bottle carbed. Are we talking 2 months or 2 years?
2. Mash for body? I plan on using a fair amount of wheat malt and maybe a pound or more ofuunmalted wheat. I also have some caracrystal wheat that I am inclined to use. Do I need to mash for high dextrin wort? Should I mash high temp or just use caramel grains and other adjuncts to get body?
3. Do I need high pressure bottles?
4. Would adding 8 oz of acidulated malt help accent my fruit and sour tones?
My origional plan was to ferment 5 days then add 3 lb puree peach to primary, let set another 5 days or so. Transfer to secondary and let set 2-3 weeks possibly adding 3-4 sliced peachesduring secondary aging. Finally, bottle using appropriate glass and let age minimum 5 weeks before popping first top for tasting.
Not looking for a sour beer here, just something slightly fruited and definately different.
Any thoughts or suggestions are greatly appreciated.
Thanks!