Spicy Ghost...

Longrasser · Post by **Longrasser** » Friday May 04, 2007 7:14 am

Have a tin sitting in the cupboard

Anyone had ANY success with this brew?

Thinking BE2 and US-56

timmy · Post by **timmy** » Friday May 04, 2007 8:57 am

Hey LG,

I made one with BE2 + kit yeast a while back and it came out OK. Comparable with Carlton cold I thought. But it keeps megaswill drinkers away from my good brews...
By way of experiment I have another one of these in the fermenter at the moment. I'd just finished primary ferment on the hoegaarden clone (elsewhere on this site) and threw a spicy ghost on the resulting yeast cake with some Saaz + a bit of LDME. I basically wanted to see how a non-wheat beer would come out using a belgian wit yeast.

Tim

rwh · Post by **rwh** » Friday May 04, 2007 10:25 am

The spicy ghost is a wheat-style draught. I've heard mixed reviews, but some really like it. Go with quality ingredients and you should be right. Might be worth trying it with some wheat malt and Saaz.

Trizza · Post by **Trizza** » Friday May 04, 2007 3:01 pm

I made this one with 1Kg of liquid wheat malt and BE1, it turned out well, but could of been a lot better.

To improve this brew i would:
1) Use a decent yeast (cascade is not great). Safale or Safwheat.
2) Use a mixture of LME and Wheat Extract in the brew next time. 1kg wheat 500g LME.
3) Add some flavouring hops like Saaz or Halleteuer. 20g at 20 mins, 20g at 5 mins.
4) Add some honey, the style would benefit from a small addition ~ 200g

Trizza.

petesbrew · Post by **petesbrew** » Wednesday May 16, 2007 1:39 pm

I've got a can of this in the garage which I'll try out this weekend.
I'm throwing it on the yeast cake of a Belgian Strong Ale (my first partial), and was just addings bits & pieces in, for shits 'n giggles.
Also with about 20g of Saaz.
What do you reckon, use a BE2, or toucan-it with a farmland lager, or brewiser wheat?
Any suggestions/criticism welcome

KEG · Post by **KEG** » Wednesday May 16, 2007 2:28 pm

expect it to go NUTS when you put it down. Sadly, i speak from experience. I had a krausen reach the airlock and block it, resulting in a lot of pressure. upon trying in vain to release the pressure slowly by fiddling with the airlock, it shot out, hit the ceiling, causing myself, the ceiling and a large portion of the bathroom to get covered in chunky yeasty beery goodness

i'd leave the fermenter lid loose with the fermenter in a bath for a day or two, til it's settled a bit.

petesbrew · Post by **petesbrew** » Wednesday May 16, 2007 2:40 pm

Thanks heaps for the warning! (bathroom? I bet your other half was impressed!)

rwh · Post by **rwh** » Wednesday May 16, 2007 3:32 pm

Better than bedroom... or, like me, lounge room!

KEG · Post by **KEG** » Wednesday May 16, 2007 4:22 pm

petesbrew wrote:Thanks heaps for the warning! (bathroom? I bet your other half was impressed!)

hahaha yeah, thank god the fermenter was in the bath. i had to clean the CEILING!

other half? what other half?

edit: i should clarify that despite the mess and minor loss of beer, it's still fermenting away, and will be racked soon

Boonie · Post by **Boonie** » Wednesday May 16, 2007 10:04 pm

That's Gold

I made one and it truly was spicy.

My cousin made it and kegged it, and it was bloody lovely, but I do not know what he put in it sorry. But knowing him, it'd be BE2 or BE1.

I made mine with BE2 and stock yeast and it too spat everywhere..........................drinkable though

Cheers

Boonie

petesbrew · Post by **petesbrew** » Thursday May 17, 2007 8:00 am

Brilliant. Might just stick with the BE2... use the $3 saved for more bottletops.

Longrasser · Post by **Longrasser** » Saturday May 19, 2007 9:24 am

Thanks all I wonder what causes the fizz up?

BTW Coles if youre in Darwin, have taken Dex Be2 and LDME off their shelves
Do what I did and ring the grocery manager and tell him to bloody well put em back

petesbrew · Post by **petesbrew** » Monday May 21, 2007 8:32 am

Did this on saturday night. Ended up making it a toucan with a Coopers Lager - they were on special, and the BE2 wasn't.
Threw it on top of the Belgian Strong Ale yeast cake (really just a Safbrew T-58, but with some great flavours!), and about 15g Saaz. Filled to 21Litres. OG = 1046.

A tip I picked up was to chill about 15litres of water in the fridge the day before, as to not kill the yeast with the hot wort.

As of this morning the Krausen was about 3 inches thick, but settling nicely. Airlock activity is going crazy though!