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Old 01-14-2008, 12:57 AM   #31
rabidgerbil
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So has anyone brewed this with Wyeast 3942 instead of 3944? I was only able to get 3942 at my LHBS, and I am going to go ahead and brew with it, but I am curious if anyone has used BOTH, at different times, and found any major differences in the final product.
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Old 01-14-2008, 01:41 AM   #32
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Quote:
Originally Posted by rabidgerbil
Yo... Muncher... I am gonna brew this in the next day or two... what did you use for a fermentation temp? I don't remember seeing that in the notes.
I think this will ferment well at the 68-70 range....even higher with a Belgian yeast.

I had to toss up between the 42 and 44 so don't worry about it.

Happy brewing...

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Old 01-14-2008, 01:46 AM   #33
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Quote:
Originally Posted by BierMuncher
I think this will ferment well at the 68-70 range....even higher with a Belgian yeast.

I had to toss up between the 42 and 44 so don't worry about it.

Happy brewing...
Thanks man... now that I have a way to accurately control my fermentation temps, I am trying to be more accurate with that type of thing.
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Old 01-14-2008, 03:42 PM   #34
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Hey BM

Can I use basic 2-row for the base malt on this?

Well I am sure I "CAN" ... but ...thoughts?
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Old 01-14-2008, 04:46 PM   #35
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Quote:
Originally Posted by tgrier
Hey BM

Can I use basic 2-row for the base malt on this?

Well I am sure I "CAN" ... but ...thoughts?
Sure. The wit tends to be on the malty side anyway with low IBU's.

You may want to kick up the coriander just a bit to counter the extra maltiness.

 
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Old 01-16-2008, 11:16 PM   #36
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Brewing this up tonight!..

Looking forward to it...

Thanks again for the recipe BM.

I will let you know how it comes out.
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Old 02-14-2008, 09:40 PM   #37
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Quote:
Ingredients:
------------
Amount Item Type % or IBU
1 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 14.29 %
1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 14.29 %
2 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 35.71 %
2 lbs 8.0 oz Wheat, Torrified (1.7 SRM) Grain 35.71 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 13.9 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
This is pretty much the recipe I am going with this weekend except I am sticking to the EKG and using 3# pale malt and 3# Flaked wheat.

How did this PM work out for you?

 
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Old 03-19-2008, 04:12 AM   #38
PhilMcRevis
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I'm hoping to brew this weekend. but, I have a few ?s

1) I just noticed that the recipe doesn't mention irish moss. Should I use any?

2) On my package of coriander seeds it says that they should be ground. How coarsely should I do this? (I'll probably be doing this with a hammer so my options are leaving them as is, beating them up a little bit, or turning them to dust.)

 
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Old 03-19-2008, 12:52 PM   #39
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Quote:
Originally Posted by PhilMcRevis
I'm hoping to brew this weekend. but, I have a few ?s

1) I just noticed that the recipe doesn't mention irish moss. Should I use any?

2) On my package of coriander seeds it says that they should be ground. How coarsely should I do this? (I'll probably be doing this with a hammer so my options are leaving them as is, beating them up a little bit, or turning them to dust.)
No irish moss for a with recipe. Cloudy (yeasty) is good.

Crush those coriander or you won't get any flavor out of them.

You can also use a beer bottle the way you would a rolling pin to crush them up.

 
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Old 03-21-2008, 02:28 AM   #40
PhilMcRevis
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Another question...

I've been having a lot of trouble finding East Kent Goldings or Hallertauer in town.

This link lists Fuggle as an acceptable substitute for EKG.
http://www.brew365.com/hop_substitution_chart.php

My question would be how much will this impact my flavor and, Is it even worth it?

 
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