redking11
Well-Known Member
So I got bored this weekend and instead of waiting for my kolsch kit from midwest supply I went down to the local home brew shop which in this small town is not that great and the owner and I scrounged up ingredients for a beer. We grabbed the clone beers book and found a recipe for a paulaner heffe-weizen. He didnt have any munch or german wheat yeast as was recommended so we used the american wht yeast instead. Anyone have an opinion as to how this will affect the beer?
Also in my excitement, inexperience and because I was running late I pitched my yeast when my wort was about 100 degrees. It is bubbling fine, but will the hot pitch affect the flavor outcome?
Lastly and MOST IMPORTANTLY! the recipe call for priming with 1 1/4 cups DME. Ok im no expert, but when i put the DME in the water, it clumped up and had to boil out of the clumps. How on earth am I going to get the DME into the fermented beer before bottling w/o it clumping or aerating my beer to death by mixing the DME in???????? Help!
Also in my excitement, inexperience and because I was running late I pitched my yeast when my wort was about 100 degrees. It is bubbling fine, but will the hot pitch affect the flavor outcome?
Lastly and MOST IMPORTANTLY! the recipe call for priming with 1 1/4 cups DME. Ok im no expert, but when i put the DME in the water, it clumped up and had to boil out of the clumps. How on earth am I going to get the DME into the fermented beer before bottling w/o it clumping or aerating my beer to death by mixing the DME in???????? Help!