Recent content by Hamstead Brewer

What I would like to try and achieve is the right amount of yeast sediment in the bottle which, as with Erdinger HeffeWiezen gives the beer its full flavour. I observe alot of sediment in my ferminter when making English Ale. I don't know if some of this should be in the mix for bottling (mmmm)?

I'm just about to brew up some wheat beer. I usually make cask conditioned English ale. I've made a barrel of wheat beer successfully, tasted great but missed the fizz and the full flavour of yeasty sediment normal associated with beers such as Erdinger. I need to know a basic method for...