BenjaminBier
Well-Known Member
Prost!
Summer is coming up and we've got just a few more months until we're sipping homebrew on hot August nights.
I'm thinking about brewing up an appley sparkling cider with a bit of extra body and haze from wheat. And maybe even top it off with a tiny bit of horsey funk, a beer for after a day at the county fair.
Does anyone know what happens if you ferment a Wheatbeer wort with a champagne yeast? Having only used champagne yeast in Edwort's Apfelwein and a Mead, my experience is only that it dries out pretty well. Does it have the similar effects on wort as it does on juice?
I'm thinking of blending this Champagne Wheat with a bit of Edwort's Apfelwein as a shandy, or maybe just mixing the wort and the must together and fermenting as a batch. Bottling with dregs and wheat DME for the carbonation.
Am I brewing ass-water?
Summer is coming up and we've got just a few more months until we're sipping homebrew on hot August nights.
I'm thinking about brewing up an appley sparkling cider with a bit of extra body and haze from wheat. And maybe even top it off with a tiny bit of horsey funk, a beer for after a day at the county fair.
Does anyone know what happens if you ferment a Wheatbeer wort with a champagne yeast? Having only used champagne yeast in Edwort's Apfelwein and a Mead, my experience is only that it dries out pretty well. Does it have the similar effects on wort as it does on juice?
I'm thinking of blending this Champagne Wheat with a bit of Edwort's Apfelwein as a shandy, or maybe just mixing the wort and the must together and fermenting as a batch. Bottling with dregs and wheat DME for the carbonation.
Am I brewing ass-water?