Dunkelweizen

[Baron von BeeGee]

Mine wouldn't stop! Literally took weeks. I collected a ton of yeast from it, too. Is yours really bubblegummy? Mine smelled like it, but when I racked it it tasted pretty balanced and really more banana-y than bubblegummy.

I've also got a Schneider-Weisse in the fridge. Next time I brew I'm going to drink it and feed the bottle a little wort and see what happens. I'd love to clone that one.

 

[DeRoux's Broux]

no, not really. it's got the banana thing going, but not REAL strong. no bubblegum aromas coming out. it doesn't have much sediment at the moment. maybe 1/4"? mine was a bit higher in gravity too. more like the Aventinus Weizenbock. so that could have something to do with the extended fermentation too. was yours a higher gravity wheat?

 

[Baron von BeeGee]

Not at all...I can't remember off the top of my head, but I hit the clone of Weihenstephan in Beer Captured within a point. I think it must have been around 1.050 or so. It's just the little yeast that could.

 

[DeRoux's Broux]

mine ended up 1.062.......

 

[El Pistolero]

The OG for the Weihenstephan clone was 1.053.

My Franzi clone, which used WLP300 took 13 days in the primary at ~68F, and my dunkel using the same yeast took 11. I just think that particular yeast strain is kind of slow.

 

[Baron von BeeGee]

All this talk makes me want to go home, siphon it into a keg, crank up the CO2, and shake the hell out of it! Only I could plan to have a stout in once keg and a hefe in the other with only one CO2 regulator between them...

 

[DeRoux's Broux]

The OG for the Weihenstephan clone was 1.053.

My Franzi clone, which used WLP300 took 13 days in the primary at ~68F, and my dunkel using the same yeast took 11. I just think that particular yeast strain is kind of slow.

i didn't realize you used the same yeast EP. good info from both you guy's. now i know it's the yeast!

EP, which one again was the dunkel? and the hobgoblin?

 

[Baron von BeeGee]

Hey, does anybody speak French? Actually, I think I can work with it:
www.bieropholie.com/bra/Okto/Ales.txt
Seems to have some good recipes, including Schneider Weisse and Aventinus? Think I'll try the S-W if I get the yeast percolating, although the Aventinus is quite tempting. I've had a rauch beer in the back of my head, too.

 

[DeRoux's Broux]

if i could find the Aventinus here rather than in Houston, i'd be in trouble jack!!! i'd go for the SW or the Aventinus.....

 

[El Pistolero]

i didn't realize you used the same yeast EP. good info from both you guy's. now i know it's the yeast!

EP, which one again was the dunkel? and the hobgoblin?

The sixteen oz bottle is the dunkel, the twelve oz hooch is the Wee Heavy, and the Lamar St. cap is hobgoblin.

 

[DeRoux's Broux]

sorry, EP! it's like the 3-4 time you've had to tell me :~)

i don't think my limited cajun-french will help you out BeeGee!

 

[Baron von BeeGee]

The metric thing is all that's throwin' me so far, and I'll get around that like a NASA engineer!

 

[Baron von BeeGee]

How's the dunkel doing? I was going to keg my Weihenstephaner this weekend, but for reasons beyond my control I'm kegging an APA and I'll be bottling the wheat...guess I'll wait a few more weeks.

Anyways, I'm doing some research into Schneider Aventinus tonight (hands on) and if my yeast thievery goes as hoped I think I will try it next and base it on the recipe I stole from that French link (kind of weird finding a French text document full of German beer recipes, but I guess credit where credit is due...). I did the conversions and threw it in Promash and dang if the color and abv aren't spot on, so hopefully it can be trusted!

 

[DeRoux's Broux]

i checked it this afternoon and it's goin' about evrery 7-8 seconds at 72 degrees. we had a little cool snap come in and i can't keep that damn chest freezer above 62-64. looks like it may go another week. but, it'sokay. i still have plenty of beer on tap. not much drinking brew lately.

harvesting that yeast from Aventinus should work PDG. sounds like your digg'n that stuff?

 

[Baron von BeeGee]

Yeah, it's pretty nice. No hint it's 8%, either. I boiled up a bit of DME in a cup of water last night and poured a bit in the bottle (nice yeast cake in this one). No idea if it's viable or even the primary strain, but it only took 20 minutes to execute, so no biggie! If not, I'm thinking Wyeast Bavarian Wheat will give me the results I'm looking for.

 

[DeRoux's Broux]

well, i tried to see if it said anything about german breweries using different yeast for bottle conditioning in my German Wheat Beer book, but i didn't see anything after a quick glance. it just says they add speise (wort, sugar or priming sugar used for bottle conditioning).

 

[DeRoux's Broux]

WOO-HOO! my Spec's had Aventinus today!!! loaded up. also got some Spaten Optimator, 1 Delerium Nocturnum, and a sixer of Hacker-Pschorr Munich Edelhell.

had to have something to drink while i steamed mussels tonight!

 

[El Pistolero]

Dang, I picked up a couple Schneider Weissen yesterday, but I didn't think to look for that Aventinus.

You know, I was feeling bad about how dark my hefe was, but I don't think it was any darker than that SW.

 

[Baron von BeeGee]

Been thinking today I should pick up a few more Aventinus and maybe something else. I did get an Ommegang Three Philosophers which looks interesting, but I better save it for the weekend or find a friend.

This link has some information on whether or not bottle conditioned beers have the primary or bottling strains:
http://www.nada.kth.se/~alun/Beer/Bottle-Yeasts/
Of course, it's speculative.

I'm going for a quick mountain bike ride, tossin' a few back at the tavern, and then going to check on my Aventinus experiment. BTW, does your wheat book have any info on Berliner Weisse?

 

[Baron von BeeGee]

S-W is coppery to my eyes. I like it. My Weihenstephaner clone is really light...once it's primed up I'll try to get a shot (although that's a crap shoot on computer monitors). The Aventinus are lovely...

 

[DeRoux's Broux]

Dang, I picked up a couple Schneider Weissen yesterday, but I didn't think to look for that Aventinus.

You know, I was feeling bad about how dark my hefe was, but I don't think it was any darker than that SW.

the SW is dark for a hefe, but damn tasty. don't feel bad at all. it;s a good brew (yours).

 

[DeRoux's Broux]

I'm going for a quick mountain bike ride, tossin' a few back at the tavern, and then going to check on my Aventinus experiment. BTW, does your wheat book have any info on Berliner Weisse?

sure does. what you want to know?

 

[Baron von BeeGee]

sure does. what you want to know?

I don't know. Think I'm interested in making one, but I've never actually tried one (we were discussing this phenomenon today at lunch). I'd probably wait till more springtime and lawnmowing season. Do they talk about which yeast to use in addition to lacto culture? I've seen everything from regular German ale to hefe yeasts cited.

 

[DeRoux's Broux]

I don't know. Think I'm interested in making one, but I've never actually tried one (we were discussing this phenomenon today at lunch). I'd probably wait till more springtime and lawnmowing season. Do they talk about which yeast to use in addition to lacto culture? I've seen everything from regular German ale to hefe yeasts cited.

i just scoped recipe in the book and it says to use a Kolsch or other top fermenting German yeast strain, NOT a weizen strain.

if you like weizen's that much, i'd suggest getting the book. it's good and u can find them used on amazon.com. i was told they are out of print.

 

[Baron von BeeGee]

Funny, I was scoping that series today on Amazon...I'm definitely interested in the wheat book. Most of the other styles in the series don't seem like they have that much depth to plumb, but what do I know. The wheat book seems like it would be jam packed full of good info. The Scottish one might be interesting, as well.

 

[DeRoux's Broux]

Funny, I was scoping that series today on Amazon...I'm definitely interested in the wheat book. Most of the other styles in the series don't seem like they have that much depth to plumb, but what do I know. The wheat book seems like it would be jam packed full of good info. The Scottish one might be interesting, as well.

i was about to say, the Scotch ale book by Greg Noonan is damn good. i'm biased though, i love his New Brewing Lager Beer book. a must for any brew library!

i want all of 'em. next is the pale ale or porter book.....

 

[DeRoux's Broux]

here ya go BeeGee. i didn't read it ('cause it's late) but thought you might dig it....

http://www.byo.com/recipe/1452.html

 

[DeRoux's Broux]

lookie here guy's

http://www.byo.com/recipe/714.html

pretty simple......

 

[DeRoux's Broux]

i did manage to get the dunkel racked finaly. 14 days for fermentation to complete......
set it in the chest freezer set at 45. gonna let it ride for about 3 weeks. tasted potent too!

 

[Baron von BeeGee]

My hefe's been ~50 for a couple weeks now...think I'll be bottlin' it this weekend unless I can kill my kegged stout.