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Is the wheat white or red wheat
My pot in 10 gal. I was planing on scaling it back by about 20%.
Has anyone tried to rack this recipe onto Blueberries? Been contemplating if I want to do that or just leave it alone. Or if anyone has had any good results using any other fruits?
Just brewed this on Wednesday. Unfortunately, I forgot to make a starter prior to the brewday (use US-05 99% of the time), so I'm a little concerned about having pitched the smack pack straight into the wort. Also set the fermentation temp at 66F instead of 62F for whatever reason. I'm losing my mind I guess. Either way, it'll be beer, and I suspect it'll be a refreshing one when spring eventually shows up here in snowy Minnesota! (You know, ideally in the next few weeks...)
I have a spare pack of Wyeast 2565 and was wanting to make pretty much exactly this beer. How would it taste racked onto some fruit?
Everyone,
I have made this beer on three separate occasions, with three different types of yeasts, all three times, this recipe comes out excellent! I have even added some honey malt. What a flexible recipe.
I made this on Sunday as my first all grain recipe. The process went pretty well and it's fermenting like crazy. I'm glad I used a blow off tube because it would have definitely blew my air lock.
I do have a couple questions. If I don't cold crash, do I need to ferment longer than 9 days or move to a secondary? How do I know if 9 days are long enough?
Then once I bottle, how long should they be bottled before drinking? Is a couple weeks good?
HopheadNJ said:Heating strike water for 5 gallons of this as we speak. Going to brew pretty much true to recipe, except for an extra dose of hops. Magnum at FW, 1/2oz Centennial @ 10min, 1/2oz Centennial @ 5min, and 1 oz Centennial at flameout for a total of 25.6 IBUS according to beersmith. Pitching a slurry of Kolsch yeast.
I haven't had the Shiner Kolsch. I can't really think of a commercial beer right now to give you an idea of the yeast character, but in this recipe I don't taste much lager character. The US-05 might be more widely appealing, and this would probably give you a beer closer to Boulevard Wheat, which is big around here.
Thunderworm, I don't have access to any Kolsch yeasts where I live, and have the following options. Care to share your experience / opinion on the following yeasts? This will be my 3rd brew (previously used US-05 and S-04).
- S-04
- US-05
- Safbrew WB-06
- Safbrew T-58 (looks like it could be interesting, but I've never heard anything about this particular strain
- Munich Wheat Beer Yeast
My main goal is to make a delicious beer (as opposed to staying true to the beer style guidelines for American wheat, for example).
Thanks
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