nutty_gnome
Well-Known Member
What would happen to the watermelon wheat recipe if you used a light german ale/kolsch yeast. Like this one from white labs?
WLP029 German Ale/ Kölsch Yeast
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Attenuation: 72-78%
Maybe the lower attenuation would keep some sweetness in the beer and balance the tart?
I have some of this yeast ready to go and thought I might give it a whirl this weekend.
ALSO - What special steps do you take to ensure the watermelon juice is clean and sanitary?
WLP029 German Ale/ Kölsch Yeast
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Attenuation: 72-78%
Maybe the lower attenuation would keep some sweetness in the beer and balance the tart?
I have some of this yeast ready to go and thought I might give it a whirl this weekend.
ALSO - What special steps do you take to ensure the watermelon juice is clean and sanitary?