MikePote
Well-Known Member
Ladies and Gentleman,
Recently I have had the itch to do a simple Belgian. Avery brewing gives out recipes for homebrewers to many of there popular beers (http://averybrewing.com/brewery/recipes-for-homebrewers/) and what do you know, white rascal is on there. Perfect for me white rascal is delicious and super simple to brew so I am going to make it.
My question is could I use the yeast I cultured from a bottle of ebels Weiss I have sitting in my fridge. For those of you not familiar ebels Weiss is a really good hefe from a regional Chicago area brewer Two Brothers.
Im new to Belgians and homebrewing in general but the very limited research I have done tells me a hefe and wit are basically the same thing, maybe ferment a wit a little higher to get more taste from the yeast.
I cant imagine fermenting a wit with a Weiss yeast could possibly be a bad thing but was looking for some confirmation. And by no means do I need to be strict to a style or guideline I just want to make tasty Belgianish beer.
Also, I recently brewed my first saison and threw in a half a jar of marmalade for the orange peels and other fruit flavors. Does anybody have opposition to me throwing in a scoop of marmalade to the end of the boil instead of using the orange peel in the white rascal recipe?
Thanks for any input
Recently I have had the itch to do a simple Belgian. Avery brewing gives out recipes for homebrewers to many of there popular beers (http://averybrewing.com/brewery/recipes-for-homebrewers/) and what do you know, white rascal is on there. Perfect for me white rascal is delicious and super simple to brew so I am going to make it.
My question is could I use the yeast I cultured from a bottle of ebels Weiss I have sitting in my fridge. For those of you not familiar ebels Weiss is a really good hefe from a regional Chicago area brewer Two Brothers.
Im new to Belgians and homebrewing in general but the very limited research I have done tells me a hefe and wit are basically the same thing, maybe ferment a wit a little higher to get more taste from the yeast.
I cant imagine fermenting a wit with a Weiss yeast could possibly be a bad thing but was looking for some confirmation. And by no means do I need to be strict to a style or guideline I just want to make tasty Belgianish beer.
Also, I recently brewed my first saison and threw in a half a jar of marmalade for the orange peels and other fruit flavors. Does anybody have opposition to me throwing in a scoop of marmalade to the end of the boil instead of using the orange peel in the white rascal recipe?
Thanks for any input
