cyclonetx
Well-Known Member
Heading out to the garage to get my equipment setup to brew this. Can't wait to see how it turns out.
bolus14 said:Looking at this post I think you'll be fine using 550: https://www.homebrewtalk.com/f12/wlp400-vs-wlp550-belgian-question-19770/
Northern Brewers seems to include T58 as the dry yeast option on most of their Belgian kits, so I suspect this would work out just fine, but I'd be interested in opinions on this as well. I have a package of T58 in my fridge that I have been considering using on this recipe. Keep us posted as to how it turns out.Indian_villager said:I'm brewing a batch today with T-58 yeast. Any input on that?
I'm trying this one today with WYeast 3068 (German Weihenstephan Weizen). I think I'll add a 15 min .5 ounce hop addition, as well, or a dry hop. Probably with Citra, or more Williamette. Now that I've been brewing a little while, and know my own tastes it better, it seems like it's almost a waste to not hop up almost any beer.
Got this in a primary now, and it's way darker than expected. Does it clear up a lot when the yeast and proteins drop out?
sub'd to make this for my SWMBO
sub'd
Brewed this today for the 3rd time and used Danstar Munich Wheat Yeast. I've not read particularly good things about this yeast but I had it so I used it. I'd welcome thoughts if others have experience with this yeast. I did hydrate it and it was very healthy.
I also sub'd the .25 caravienne with Munich 10l..it's what I had
Most importantly...I discovered my thermometer is off by about 10 degrees... So I've been mashing around 143 for the last several batches. Can't wait to brew my last several batches again to see what difference a correct mash temp will do ...
My wife loves this beer...
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