I'm generally a fairly patient kind of person. I have my blind spots, but usually I am pretty good. Having said that, I am thoroughly hopeless at applying the principles I've learned so far to yeast lag. I'm consuming huge quantities of literature to try and understand the buggers and am reasonably comfortable with what I've got, but I still break out in sweats until they are *visibly* doing something.
You'd think someone who has brewing and geology as interests would have a better handle on waiting for stuff to happen...
The next brew you create and use the K-97 for will be cheaper because you already have the yeast!
KEG wrote:i was thinking of buying some Wyeast 3068 Weinstephen yeast when the weather cools. i haven't tried many beers in the style, only Erdinger Weisse, but i like the sound of the description. Hope we're talking about the same type
Hey Chris,
I got some of this when I got the Wit yeast for you. I have brewed one batch with it, but I have 5 more starter stubbies and you can have one if you like.
Don't wait 2 months.... Mine was fantastic after a couple of weeks. And I've heard that some of these styles are better consumed young. And they are great in the hotter weather. Mine is a fairly low alc % but it's a great quaffer.
Tim
btw - I'd be interested in hearing how your dunkel goes. I tried the Jamieson Mountain ale and it's a similar style and it's fantastic. But they use crystal wheat and choc wheat instead.
Tried one these tonight, two weeks in the bottle and I'm sure it'll get better with a bit more age on it.
IBUs seem to be about right, maybe the flavour hopping was a little high.
It's also lacking slightly on the typical wheat tartness, next time I'd up the wheat malt content, probably go for 2kg dry wheat and 1kg of LDME and cut the liquid wheat.
150g LDME for the bulk prime could probably be upped to 180g without problem. As it is, the head is lovely and fine and lasts the glass through. I do like a good gassy wheatbeer, though. This will probably improve with time.
All in all, I'll recomend this as a first all extract brew for you German style weissbier lovers out there.
On a similar note, I bottled the "dunkel" tonight too. Tasted great out of the fermenter with the chocolate grain quite evident. I believe this will tone down a bit after bottle conditioning and will hopefully reveal a good rounded beer in a couple of weeks.
