I'm curious how "Active" everyone's fermentation was? I got my ingredients today, but I'm realizing all I have free is a standard 5.5gal carboy. Would that be enough headspace?
Also I plan on adding about 8oz of some older wheat malt I have kicking around, increase some mouth feel and such (plus going from partial back to straight extract feels like a step back for me)
you will be fine as long as your cleaniing practices are up to it, and as long as its fine at 10 days, 12 or 14 wont make any differrence at all.how long can I get away leaving this in the bucket after the 10 day mark. Im going to have company this weekend and wont be able to bottle until next week, somewhere around 12-14 days in the fermenter.
I didn't see this question answered and was wondering the same thing: Anyone on here have any experience with washing wyeast 3068?Wow, put this on 2 days ago and now my whole brew room smells like bananas and fruit, so delicious. I plan on washing this yeast once done, but have read that some people advise against it, stating the sensitive weizen yeasts lose their aromatic properties. Anyone on here have any experience with washing wyeast 3068?
Wheat beers are best drank quickly. Two months is ok, three months would really be pushing it. It will be a different beer in four months.what's the shelf life of this beer once you've got it in the bottle? blood oranges are in season now, but I was planning on keeping most of this for a relaxing summer beer, like July.
My experience stems mostly from Hefeweizen, Wit, and American Wheat. All have been great at 1-2 months, then fade fast. My wit was nearly undrinkable at 4 months. Imagine a with without any spice or orange...it was just very plain and boring. Like the life was sucked out of it. My experience with Hefeweizen has been similiar.A wheat ale is often drank within two months. However, I have consistently kept a couple bottles of my home brewed wheat beers - mostly German and Belgian - for over a year and, if anything, they taste better. They have mellowed with age, but the variety of flavors has became increasingly complex.
However, I think that may depend on the yeast you use, more so than it being a wheat beer. Nonetheless, wheat beers are generally not known for their aging.
Keep a few bottles around, let us know how they are in 6 months. That is the only real way to find out.
Interesting. Is this perhaps a difference between using malt extracts and going all grain? I have not gone all grain yet.My experience stems mostly from Hefeweizen, Wit, and American Wheat. All have been great at 1-2 months, then fade fast. My wit was nearly undrinkable at 4 months. Imagine a with without any spice or orange...it was just very plain and boring. Like the life was sucked out of it. My experience with Hefeweizen has been similiar.
Using wheat in other recipes would probably yield different results, especially Weizenbock. The darker malts would help to preserve it better, I think.
what temps did you ferment at? sometimes at high temps, some have reported those flavor perceptions, as they will produce more fruity esters. they will probably subside in time, just check it every couple of weeks.Bottled this last night. All the nice banana ester smells from the early days of fermentation had disappeared and now it smells strongly like a dark red wine. The hydrometer sample tasted like wine as well. The only change I had made was in using 3 kg of dry wheat malt, as it was only available in 1 kg bags. Any thoughts on my wine-wheat beer?
well that 6% abv isnt helping the flavor components in such a light beer to start with, thats for sure. im sure it will mellow some if you have the patience.I had a crazy high OG = 1.060, and FG = 1.014
not sure how much the oranges contributed to that high OG. Im hoping those flavrs will age out but I dont know if i can wait that long, I wana drink it now!