Search results

But that is for a hoegarden wit. The thread title is clearly german wheat beer.(K'nK) Hoegarden is belgian, and while a wheat beer is nothing like a weizen style from germany which is what was requested. Keeping it simple and on topic for a first time poster was my primary aim in My post. We...

Avoid K97, its not a wheat yeast,no matter what the blurb says.

Sounds like the go! Ignore Mika Lika's total waste of bandwidth post. You ask for K'nK german wheat,and he gives you a pointless post about belgian wheat and AG recipes. Talk about trying to confuse a first time poster.

For your second it pays to keep it simple and fun. Try THIS can and follow their reccomendations.Normally only a true wheat strain of yeast will give you that flava.to date that has meant a liquid strain like 3068.Maybe have a look HERE and consider trying a new product. have fun.

Did this loaf in the bread maker 2day. Bought a Laucke wholemeal bread pack from the povo rack for a buck. Put IT into the bowl with 1 egg(for protien and fat) the supplied yeast plus a sachet of coopers dried brewers yeast that was laying around.Water, a good slurp of stout and a 250 ml cup...

Nah ,looks yeasty to me,just hasn't all flocced out.

Hey home kegger, I've got a copy of Warners wheat beer book I'm happy to loan you for a comprehensive guide to german wheat beers. I pass through you burb every day on the way to work so could pop it in ya letterbox. PM me if you are interested.if an evening suits I could bring a tally of...

Tony your misspells are the best entertainment on this forum! :lol: keep up the good work(rice gull boy). Your advice and helpful nature on the other hand is second to none, Thumbs Up

The SAGE has spoken......Take his advice seriously! Glad to see we are on the same page "O'Weiz One" :super: Just started step mash me self for that extra dimension. relax HK brewing a weizen is easy,brewing a good one is harder......I'm still tryin. Dave.

66/67 c mash temp is ample,and no matter what you should mash for 60 min as an absolute minimum,90 min is better.3 litre per kg ratio of water to grain. the hopping is up to your personal prefs ,but 18/20 IBU with one addition be it 60 or 30 min is all thats required really. Keep you r ferment...

More Power to him :excl:

WOW, how zen is that? Visited this guys site, and am impressed with his ingenuity. Hard work and a love of Craft beers has got him slaving for his dream. he's doin it!...Hope his brews get the CULT following they deserve. Real people...Real beer...... Love it :excl:

Yeah I just joined up too :)

you could probably hire a decent one for 79 bucks from a hire joint.

Based on current trials 1968

I use the 3% stuff you get from chemist(fauldings?) at a rate of 30 ml in one liter of Demineralised water.

This is the main reason I leave all my ales for 14 days in primary with a slight increase to 22c for a day or so after day 7.Even if the gravity is terminal the yeast are still cleaning up their own by-products of which diacetyll is one.

US 05 does flocc out quite well after 2ndary ferm in bottle.Leave for a couple of weeks and then refrigerate for a day or so before consumption and it will drop clear.As Ross says one unbroken pour is the trick.if its longnecks(tallies) then decant into a jug.

quite simply,extract based beer will never attenuate to the dry crisp level of a commercial lager,no matter what the yeast.You will always end up with a fuller bodied sweeter style than that of the commercial beer. At a guess hallertau or tetnanger would be on the money for flava and aroma.

Lycopersicum is basically a tomato and were referred to as love apples in times past. cape Gooseberry however are a Physalis and whilst still a solanum are quite a bit different.(info HERE). Sorry to be pedantic in a horticultural way, but I'm trying to get my head around what those beers...