1056 for an American Wheat?
#1
Posted 02 April 2009 - 06:54 AM
#2
Posted 02 April 2009 - 07:12 AM
#3
Posted 02 April 2009 - 07:19 AM
#4
Posted 02 April 2009 - 07:24 AM
I've done the same - it's OK, but I really prefer Wyeast 1010and bump it up out of the BJCP style with your OG and IBU's - you'll be glad you didLast year I made an American wheat using US-05 and it turned out pretty good. In the end I wish I would have used an American wheat yeast instead because I missed having a bit of twang.
#5 *_Guest_Blktre_*
Posted 02 April 2009 - 07:25 AM
Edited by Blktre, 02 April 2009 - 07:27 AM.
#6
Posted 02 April 2009 - 07:32 AM
Edited by dagomike, 02 April 2009 - 07:37 AM.
#7
Posted 02 April 2009 - 07:33 AM
#8
Posted 02 April 2009 - 07:34 AM
#9 *_Guest_Blktre_*
Posted 02 April 2009 - 07:41 AM
Missed the fruit part.....my bad.if he's adding fruit, I'm guessing that flavor would be the one you want highlighted, not necessarily the extra bit from the yeast, so that is why i said 1056 was fine.
#10
Posted 02 April 2009 - 08:07 AM
#11 *_Guest_Blktre_*
Posted 02 April 2009 - 08:09 AM
What fruit and how do you plan to handle the fruit into your Wheat?My wife likes fruit beers, so this beer is really all about being a fruit beer.
#12
Posted 02 April 2009 - 08:34 AM
Either apricots, cherries, or peach. We have had some apricot beers that she has liked. No matter what I say about it, Sam Adams Cherry Wheat is her go to beer. I have heard that apricots actually give off a better peach flavor in beer than peaches. My plan is to use frozen fruit, and add to a secondary fermentor. Then do a tertiary ferment, to clear it up. This will be my first fruit beer. For cherry, I have considered using the cherry juice concentrate from the grocery store. This stuff.There is always the extract option.What fruit and how do you plan to handle the fruit into your Wheat?
#13
Posted 02 April 2009 - 08:42 AM
That's true, IME. Peaches don't hold up well at all to fermentation. The taste changes. Extracts are almost always a bad idea. I've never used one I was happy with.As for the yeast, I make American Wheat with US05 all the time. It's my third favorite behind Wy1010(which I no longer use because I've gone almost exclusively dry) and Nottingham which gives a little twang. Like you, I often have cakes of US05 left over because I use it for other beers, and I have NO problems at all tossing an AmWheat on top of them.Either apricots, cherries, or peach. We have had some apricot beers that she has liked. No matter what I say about it, Sam Adams Cherry Wheat is her go to beer. I have heard that apricots actually give off a better peach flavor in beer than peaches. ...There is always the extract option.
#14
Posted 02 April 2009 - 08:50 AM
#15 *_Guest_Blktre_*
Posted 02 April 2009 - 08:52 AM
#16
Posted 02 April 2009 - 08:55 AM
#17
Posted 03 April 2009 - 07:25 AM
#18
Posted 03 April 2009 - 07:57 AM
#19
Posted 03 April 2009 - 08:10 AM
Huh? This is my first fruit beer. Any tips are welcome, but I don't get that.A tip when it comes to fruit.... get a 6.5 gallon carboy or wine bucket. Fill with fruit. Top off with beer.
#20
Posted 03 April 2009 - 08:19 AM
Use a bigger vessel if you are going to use real fruit.Huh? This is my first fruit beer. Any tips are welcome, but I don't get that.
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