captainoverspray
Well-Known Member
thx997303 said:How much corriander did you use in your recipe overspray?
I did .5 oz and one oz of bitter orange. I was going to do a full oz of corriander but that seemed to much.
thx997303 said:How much corriander did you use in your recipe overspray?
Well, I'm going to brew this as an extract and partial boil.
figure to do .5 oz corriander and 1 oz bitter orange as the other guy did.
I wonder though, is a 2 gallon boil going to be sufficient? That's the biggest pot I have and I worry about it boiling over as it is.
I would have skipped the secondary on this beer. You want it cloudy and fresh. A short-ish (7-10 day) primary is all it needs, and then keg or bottle it. If you are bottling, you will want to make sure you have a steady hydrometer reading for a couple of days before you bottle, unless you like exploding beer and glass bombs.
I'm going to be making this soon. This looks awesome. But this will be my first hefe and I'll be bottling this. How should I avoid too much carbonation (exploding bottles) after primary? There's going to be a lot of yeast floating around.
Oh you poor thing@Reno: Out of keg space at the moment, so I'm going to bottle condition this brew. These are the problems I have to deal with!
Well that's an amazing compliment if there ever was one :rockin:This beer is very drinkable, and should probably be classified as a SWMBO-slayer. When the Mrs. had a sip she said, "That's really good... WOW. Really, really good." I would agree, and add that this beer really wants me to drink a lot of it.
Yeah it does great when you drink it young. And if you let it sit for a month or two you have yourself a nice clean krystalweiss.I'll be interested to drink one of mine side by side with my brother's. We did 11 gal. and split it. I had read that 68* was ideal for this yeast for balancing the banana esters and clove phenols, so I parked mine next to a space heater set to 68*. His was fermented a touch cooler, with some ups and downs during the day. For this kind of beer, the fluctuations may have actually improved it by throwing some additional funky goodness into the mix. It will be cool to compare the two with fermentation temps being the only variable. We each did a 13 day primary, and it's only been 6 days since bottling, but it's already carbed up nicely.
You are most welcome. Thanks for the kind words and the interestVery pleased with this beer. Thanks for the recipe.
It's most likely white wheat malt then.Brewed this recipe for wifey. Changed the grain bill a little as far as volume. LHBS did not have white wheat, had to go with American malted wheat.
Well, first of all, it most certainly won't be green. Even with the boost in % ABV your brew will probably be ready after your two weeks in primary and just enough time to get it carbed up in the keg.QUESTION: We have a group camping trip on April 20th. Two weeks in primary and two weeks finishing in a keg would be OK? I want to bring this keg but not if it finishes too green. I read that wheat beers finish out a little quicker than all barley recipes.
:rockin:I served this at our Mad Men premiere party last night and it was a huge hit with everyone who tried it.
Any results?just ordered the stuff to brew this one again the same as I did before except using white wheat instead of the torrified wheat. This beer is great to drink anytime. I will post my results of how this is different with the white vs torrified.
Drink this beer as soon as possible. Wheats like this are meant to be young and fresh. If you leave it in the keg too long you'll see the yeast all settle out and it won't be cloudy like it's supposed to be.
All that to say, this is a beer that is to be enjoyed young, especially if you're going to keg it. You may even consider keeping your keg on its side as you transport it in order to keep more yeast in suspension.
First time with a wheat or Hef. I am glad to hear it is best served young, by most standards. If it tastes as good as it smells, this keg will not last past the first day of camping. If it passes the wife test, it will make it into my regular rotation and I'll need another keg. Certainly looking forward to your lemongrass experiment. I have been meaning to use some in an IPA but think it more appropriate in a Hef. Keep us posted and I'll upload pics of your glorious recipe straight form the campsite! Thank god for HOMEBREWTALK Mobile APP!
The yeast might settle out quite a bit but the transporting of the keg will certainly kick everything back up into suspension.I'll be sure to do that. We'll have this hooked up to a jockey box so I imagine that the yeast will not settle out completely for a weekend trip?
Oh yeah, HBT app is awesome!
Looking forward to the results.
The yeast might settle out quite a bit but the transporting of the keg will certainly kick everything back up into suspension.
But you don't really want the yeast to settle out for this style. It's in the name: hefe (yeast) weizen (wheat beer.) The special strain of yeast adds a lot of the flavor profile.
Now if you leave the keg alone cold for long enough without disturbing it you will end up with very clear beer. It's then become a krystalweizen or krystalweiss.
I'll be interested to drink one of mine side by side with my brother's. We did 11 gal. and split it. I had read that 68* was ideal for this yeast for balancing the banana esters and clove phenols, so I parked mine next to a space heater set to 68*. His was fermented a touch cooler, with some ups and downs during the day. For this kind of beer, the fluctuations may have actually improved it by throwing some additional funky goodness into the mix. It will be cool to compare the two with fermentation temps being the only variable. We each did a 13 day primary, and it's only been 6 days since bottling, but it's already carbed up nicely.
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