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or pour off a cup of wort and make a starter in that. not quite as nice to the yeast and 30degC water but lets you know before you pitch whether the little fellas are alive.....

Ecosse,
I had the exact same prob, It took off quite nicely after 48hrs. I pitched two packs of K-97.

Tadge

Pale_Ale wrote:Good god! Please don't throw it out it will make me cry!

Just chill out for a while, you're seeing condensation, that's one good sign.

I would suggest leaving it for another 24 hours and taking a gravity reading. If it has moved you'll be fine. If it hasn't, I would lean toward repitching a K97, but rehydrate and proof first! (This is done by putting yeast in warm water then adding a little quarter teaspoon of malt - watch for the activity.)

Sorry for the fright Pale Ale.

Can you tell I'm new at this?

I'll give it another wee while, check the gravity and then repitch as you've suggested. Thanks for the advice.

Cheers,
Nick.

Nick,

did it get moving?

KEG wrote:Nick,

did it get moving?

Hi Chris,

Yep, eventually . Glad I took Pale Ale's advice.

After two and a half days a lovely krausen appeared followed by bubbles through the airlock. Fingers crossed it's OK. The bubbling never reached the frequency of my previous brews (all four of them ) and had petered out to almost nothing 36 hours later. The temp was a pretty constant 22 throughout. I'm hoping it's down to the different yeast (k97) rather than an infection.

I pitched the yeast dry this time, might make a starter next time, maybe with two sachets.

I'm going to leave it a few days then bottle. This was going to be my first attempt at racking but I reckon there's been enough excitement on this one already .

Cheers,
Nick.

Au contraire, there can never be enough excitement in brewing

I suggest you rack just before (estimated) final gravity. Racking is tops you won't go back.

there's a pub in melbourne called the young & jackson that makes a beer that tastes so damn close to hoegaarden it's not funny!

young & jackson? that's the one on elizabeth st near flinders st station isn't it? what's the hoegaarden clone called?

Close. Young and Jackson is on the corner of Swanston Street and Flinders Street, opposite the station, on the corner diagonally opposite Fed Square. Haven't tasted their Hoegaarden clone though.

Cheers,

Oliver

i can't remember what they call it, but it's the only house beer they have.
i had one on the weekend while i was down for the blind guardian gig.
nice looking pub, but $8 for a pint of anything is just ridiculous

I actually went in there about 30 years ago for a perve on Chloe .

Hi all, I've been away from the forums during the summer months, too hot to brew and I'd much rather drink

I've got a batch of this under my bed at the moment, has been maturing for 4 month or more now and is pretty decent. I might get some out this weekend and give it a go

Turner wrote:i can't remember what they call it, but it's the only house beer they have.
i had one on the weekend while i was down for the blind guardian gig.
nice looking pub, but $8 for a pint of anything is just ridiculous

Sounds ok to me, try $14 a pint at Crown!

Adzmax wrote:Sounds ok to me, try $14 a pint at Crown!

WTF!? Where were you exactly? Something else wasn't being factored into the beer price was it, hmm?

Crown Casino?

High Rollers Bar?

Turner wrote:i can't remember what they call it, but it's the only house beer they have.
i had one on the weekend while i was down for the blind guardian gig.
nice looking pub, but $8 for a pint of anything is just ridiculous

Welcome to Melbourne.

Well, this recipe is officially done!

Last night I tasted a batch of the latest (v.5) and it's so close it's not funny. It's hard to tell the difference. I've updated the main recipe from the OP, but here is what I did.

1 x 3kg can ESB wheat.
250 grams dry wheat malt.
14 grams Fuggles (10 min boil)
14 grams Goldings (15 min boil)
20 grams dried bitter orange peel (ordered from Grain and Grape)
30 grams cracked coriander seeds (make sure it has a nice citrusy smell)
2 grams cumin seed
500 grams torrefied wheat, steeped for 30 mins in hot water then sparged.
White Labs WLP400 Belgian Wit yeast (the Wyeast equivalent is the 3944).

Boil all ingredients (except yeast) for 15 minutes, although I added the Fuggles 5 minutes in. Cold break in an ice bath. Strained into fermenter. Pitched at 21c.

I've got another one in the fermenter now, where I mashed the torrefied wheat with 500g malted Barley but that's up to you.

I promise you this one is a 90-95% match. The missing links were the bitter orange and cumin and the higher amount of coriander.

Enjoy peoples!!!

Fuggles??

I wouldnt of tried that..

BTW the one I did before XMAS is awesome now.. the spice is really coming thru.

Yeah, I found out that Styrian Goldings are used in the Hoegaarden so Fuggles was the closest match. They're pretty much the same hop.

Not sure that it matters so much as they're finishing hops anyway.