devilishprune
Well-Known Member
- Joined
- Mar 26, 2010
- Messages
- 1,241
- Reaction score
- 15
So I had a recipe and ingredients for an American wheat that I planned on brewing up sometime soon. This weekend, the planets aligned and I'll be able to brew both today and tomorrow, but the problem is that I already have an American wheat on tap. Since I have all the ingredients other than the yeast, I thought that maybe I could change that up and get something different going on.
My first thought was to turn it into a witbier, but then I realized that I have never had one that I actually enjoyed so that was out. Then I decided that I could possibly branch out and use a Belgian yeast, one that may be used for a dubbel or something like that.
Would this work well? If so, what white labs yeast would you recommend (all that's available at my LHBS)? I'm looking for something with more Belgian "character" than Wyeast 3522 Belgian Ardennes, if that helps to narrow it down any.
Are there any other yeasts that you could recommend that could create something more interesting than another american wheat?
My first thought was to turn it into a witbier, but then I realized that I have never had one that I actually enjoyed so that was out. Then I decided that I could possibly branch out and use a Belgian yeast, one that may be used for a dubbel or something like that.
Would this work well? If so, what white labs yeast would you recommend (all that's available at my LHBS)? I'm looking for something with more Belgian "character" than Wyeast 3522 Belgian Ardennes, if that helps to narrow it down any.
Are there any other yeasts that you could recommend that could create something more interesting than another american wheat?