Chriso
Broken Robot Brewing Co.
Hey all,
I have a smack pack of WY 1010 American Wheat in my fridge that I should use up before it passes its' prime...
First - I've never used this before - any good examples of what fermentation characteristics I can expect from it?
I've seen a couple references to Bell Oberon clones as well as maybe a Gumball Wheat clone... I've never had the latter, but I had Oberon once, I don't remember much about its' taste - which, for my palate, I guess is pretty characteristic for any wheat beer. Spend too much time swallowing it to taste it.
... but what other beers are also a good example of how the 1010 will ferment?
(Edit: I just read on another site that 1010 is allegedly the Widmer strain. True? False? I find Widmer Hefe to be a reasonably solid drinkin' beer, no complaints there!)
Second - I've seen a lot of horror stories, as I search old threads... some say that it throws off a lot of sulfur if you go too low in temp (should not be an issue, as it's summer, and even my basement won't go below 60*F) -- but I've also seen reports that it throws sulfur when you go too high in temp as well (this is a much bigger concern, my counterflow chiller stops at about 71*F in this weather, and I have to let it sit in the cold corner of the basement for a couple of hours to come down to mid-60's before I pitch).
What's the best way to ferment it? Try to nail it into place at 63-64*F? Should I try to warm it up at the end? Or stay constant at 63-64*F all the way thru kegging?
How long should I let it go in primary? Is 14 days enough to clean up the sulfur character, should it develop any? Or should I consider 21+ days in primary before kegging it?
Lastly - any of you have suggestions for a bomb-a$$ recipe using 1010? I'd love to see what you have.
I've brewed a lot of styles but wheat is something that I've barely scratched the surface of. I got interested in something else shiny (rye malt!!) and wandered away from it - now I have like 8# of wheat malt lying around in a storage bin that I need to use up.
Peace out y'all - Chriso
I have a smack pack of WY 1010 American Wheat in my fridge that I should use up before it passes its' prime...
First - I've never used this before - any good examples of what fermentation characteristics I can expect from it?
I've seen a couple references to Bell Oberon clones as well as maybe a Gumball Wheat clone... I've never had the latter, but I had Oberon once, I don't remember much about its' taste - which, for my palate, I guess is pretty characteristic for any wheat beer. Spend too much time swallowing it to taste it.
... but what other beers are also a good example of how the 1010 will ferment?(Edit: I just read on another site that 1010 is allegedly the Widmer strain. True? False? I find Widmer Hefe to be a reasonably solid drinkin' beer, no complaints there!)
Second - I've seen a lot of horror stories, as I search old threads... some say that it throws off a lot of sulfur if you go too low in temp (should not be an issue, as it's summer, and even my basement won't go below 60*F) -- but I've also seen reports that it throws sulfur when you go too high in temp as well (this is a much bigger concern, my counterflow chiller stops at about 71*F in this weather, and I have to let it sit in the cold corner of the basement for a couple of hours to come down to mid-60's before I pitch).
What's the best way to ferment it? Try to nail it into place at 63-64*F? Should I try to warm it up at the end? Or stay constant at 63-64*F all the way thru kegging?
How long should I let it go in primary? Is 14 days enough to clean up the sulfur character, should it develop any? Or should I consider 21+ days in primary before kegging it?
Lastly - any of you have suggestions for a bomb-a$$ recipe using 1010? I'd love to see what you have.
I've brewed a lot of styles but wheat is something that I've barely scratched the surface of. I got interested in something else shiny (rye malt!!) and wandered away from it - now I have like 8# of wheat malt lying around in a storage bin that I need to use up.
Peace out y'all - Chriso
