Brewing Master

Question:

owch

Response:

Yes, I guess by 2am one’s taste buds are well and truly asleep, and wheat beer can be safely consumed Tom

You’re trolling for an English food joke, pal. http://www.littletinywit.com/Column_12142002.html – Breakfast as a Mind-Altering Drug http://www.littletinywit.com/Column_12112002.html – Steve Feels Pretty Brevity is the soul of trolling.

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You’re trolling for an English food joke, pal.

So long as it’s not about ’spotted dick’  :) Anyway, you don’t want the food to outshine the beer. — Andy Davison

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You’re trolling for an English food joke, pal. So long as it’s not about ’spotted dick’  :)

Well, there went that idea. http://www.littletinywit.com/Column_12142002.html – Breakfast as a Mind-Altering Drug http://www.littletinywit.com/Column_12112002.html – Steve Feels Pretty Brevity is the soul of trolling.

Response:

Hi Folks I am brewing up 5 gallons of wheat beer.  As this is supposed to have yeast in the bottle I thought I would try bottling it before the end of fermentation – rather tyhan adding more sugar at the end.  At what SG should I start considering this. Thanks Paul

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Hi Folks I am brewing up 5 gallons of wheat beer.  As this is supposed to have yeast in the bottle I thought I would try bottling it before the end of fermentation – rather tyhan adding more sugar at the end.  At what SG should I start considering this. Thanks Paul

I don’t think you can predict exactly what your final SG will be.. you’d be guessing. Odds are you’ll end up with undercarbonation or bottle bombs. I think it is safer to let fementation complete then add a known amount of priming sugar. DB

Response:

Hi Folks I am brewing up 5 gallons of wheat beer.  As this is supposed to have yeast in the bottle I thought I would try bottling it before the end of fermentation – rather tyhan adding more sugar at the end.  At what SG should I start considering this.

That is dicey business.  Some breweries bottle condition using a process called Krausening, where fermenting beer is added to the fermented beer and bottled to create carbonation.  If you were using a keg, you could probably pull it off without worries, but in bottles you are most likely asking for trouble.  Either the bottles will be undercarbonated, or overcarbonated. Cheers, Mike

Response:

Hi Folks I am brewing up 5 gallons of wheat beer.  As this is supposed to have yeast in the bottle I thought I would try bottling it before the end of fermentation – rather tyhan adding more sugar at the end.  At what SG should I start considering this.

Bad idea.  Chances are, you’ll either end up with flat beer or you’ll have bottle bombs.  It’s very difficult to predict what your final gravity will be. If you used a wheat beer yeast, that’s all you need to do.  Most of those strains tend to stay suspended in the beer longer rather than settle out.  That’s how you get the cloudy beer, not by bottling before fermentation is done. John. —                            *** John P. Kolesar ***                          *** Valley Mead Brewery ***

Response:

Hi Folks I am brewing up 5 gallons of wheat beer.  As this is supposed to have yeast in the bottle I thought I would try bottling it before the end of fermentation – rather tyhan adding more sugar at the end.  At what SG should I start considering this.

The reason one adds priming sugar is because there *is* yeast in the bottle — that’s how the priming sugar is fermented and the beer is carbonated in the bottle. Your wheat beer, bottle-primed like usual, will have the yeast sediment you’re looking for. Bottle krausening like you’re suggesting is a very dicey business — you’d have to know your recipe well and be confident you can predict its final gravity to within a point or so. ben

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… If you used a wheat beer yeast, that’s all you need to do.  Most of those strains tend to stay suspended in the beer longer rather than settle out.  That’s how you get the cloudy beer, not by bottling before fermentation is done.

Not convinced that the cloud in wheatbeer is yeast. 1) Commercial types are cloudy, even on draught & in cans, and are consistent down the keg. 2) Wheatbeers are *very* cloudy, that would be a heck of a lot of yeast, even for a naturally conditioned style.  And they (e.g. Hoegaarden) do not taste yeasty. 3) Commercial ones in bottles don’t clear.  Some form a sediment e.g. H~ Speciale or Grand Cru, but the body is still cloudy.

Response:

Wheat beers have a large component of wheat in them, typically 40% or higher. The high level of protein contributes the haze that you see in a Weizen. A hefeweizen , by definition, has yeast suspended in the beer. The amount is up to the brewer. Thus, it will be cloudy for two reasons. Burp, -Dan — Replace "nospam" with msn to send me email.

– Hide quoted text — Show quoted text – … If you used a wheat beer yeast, that’s all you need to do.  Most of those strains tend to stay suspended in the beer longer rather than settle out.  That’s how you get the cloudy beer, not by bottling before fermentation is done. Not convinced that the cloud in wheatbeer is yeast. 1) Commercial types are cloudy, even on draught & in cans, and are consistent down the keg. 2) Wheatbeers are *very* cloudy, that would be a heck of a lot of yeast, even for a naturally conditioned style.  And they (e.g. Hoegaarden) do not taste yeasty. 3) Commercial ones in bottles don’t clear.  Some form a sediment e.g. H~ Speciale or Grand Cru, but the body is still cloudy.

Response:

Thanks for all the advice folks, I regard wheat beer as the uiltimate in beers.  I lived in germany for 7 years and a hefe weizen with a dash of lemon drank sitting outside on the corner of a Berlin street cafe at 2 in the morning is the best thing ever.  Happy days indeed. Paul

Response:

Thanks for all the advice folks, I regard wheat beer as the uiltimate in beers.  I lived in germany for 7 years and a hefe weizen with a dash of lemon drank sitting outside on the corner of a Berlin street cafe at 2 in the morning is the best thing ever.  Happy days indeed.

Yes, I guess by 2am one’s taste buds are well and truly asleep, and wheat beer can be safely consumed Tom

Response:

Wheat beers have a large component of wheat in them, typically 40% or higher. The high level of protein contributes the haze that you see in a Weizen.

That fits with the often suggested tip of adding a little wheat for better head retention. A hefeweizen , by definition, has yeast suspended in the beer. The amount is up to the brewer.

True, but I spoke of Hoegaarden which is not a hefeweizen, because it’s Belgian, not German. The Kristall versions aren’t as good, IMHO. The premium Hoegarden ones I mentioned that *do* have yeast are however a bit more like the Boche ones than their ordinary stablemate; odd, I’d never made that connection before. Thus, it will be cloudy for two reasons.

I had a look in the supermarket yesterday and there is a sediment in the Speciale & Grand Cru, both of which are labelled as being "op Gist", none in the regular, so I still reckon most of the yeast does settle, assuming you allow it to.  Wait a mo, I’m off to check the empties … The "Speciale" suggests to pour half, then swirl the bottle to dislodge the yeast. I still reckon the cloud is mainly something else – probably protein as you mentioned – not yeast.

Response:

Yes, Crystal Weisse generally is filtered. I’m not familiar with that particular brand of CW. Burp, -Dan — Replace nospam with msn to email me.

– Hide quoted text — Show quoted text – Wheat beers have a large component of wheat in them, typically 40% or higher. The high level of protein contributes the haze that you see in a Weizen. A hefeweizen , by definition, has yeast suspended in the beer. The amount is up to the brewer. Thus, it will be cloudy for two reasons. Doesn’t Franziskaner have a "Crystal" Weisse, that’s filtered but otherwise the same as their regular? Of course, Franziskaner also has a "Dark White" beer (Dunkel Weisse). ben

Response:

Wheat beers have a large component of wheat in them, typically 40% or higher. The high level of protein contributes the haze that you see in a Weizen. A hefeweizen , by definition, has yeast suspended in the beer. The amount is up to the brewer. Thus, it will be cloudy for two reasons.

Doesn’t Franziskaner have a "Crystal" Weisse, that’s filtered but otherwise the same as their regular? Of course, Franziskaner also has a "Dark White" beer (Dunkel Weisse). ben

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: Doesn’t Franziskaner have a "Crystal" Weisse, that’s filtered but : otherwise the same as their regular? I’m not sure of that brewery but Krystall Weizen is a commercial style. Tucher make one. — Bill

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