This past week, I had the privilege of attending my homebrew club's meet at one of my favorite local breweries where I am friends with the head brewer who had previously advised me to try open fermentation when using this strain. We were able to try four near-identical hefeweizens back to back...
My experience says otherwise. I brewed a Tripel with WLP720 which is supposedly the Hoegaarden Grand Cru strain. The beer took a while to ferment but eventually flatlined after about 3 weeks. One week afterwards, I pulled a sample from the floating dip tube, chilled, and quick-carbonated it, and...
I might try this. I have a spare immersion chiller I could find a way to connect to some tubing and push starsan through it using CO2. Next batch though I am going to try quasi-open fermentation to see if it helps.
Excellent question. No. For the second batch I purchased a brand new packet of OYL-021 to make my starter with. I get them directly from Bobby at his shop so they were super fresh. Less than a month old.
Hello,
Hefeweizen is one of my favorite styles, but unfortunately I've had the least success brewing this style of all beers. At this point having made two sulfur bomb Hefeweizens in a row with a weizenbock currently fermenting on the same Weihenstephan 68 yeast cake, I need your help if you've...
Refractometers aren't generally used for final gravity readings because ethanol significantly skews the refractive index. Calculating your true final gravity here, I am getting 1.010 which is actually on the dry side for this strain so it seems the beer is most likely finished...
The fact that it took 48 hours to take off in a starter is a bad sign. It should have been ripping within 12-24 hours, especially that strain. In a pinch, a reasonable dry yeast substitute would be Lallemand Abbaye. Or you can use the M47 packet.
I mean, one possibility is simply that it's effectively single infusion versus step mashing. The "American" version is not experiencing significant activity for beta-glucanase and protease enzymes.
The most important thing to avoid bottle bombs is firstly to ensure the beer is at terminal gravity before bottling, and secondly to limit infections during bottling.
Personally I do not repitch the primary strain during bottling. I pitch either half a sachet or a full sachet of CBC-1 which is...
I was talking to another member of my homebrew club recently and we were in agreement that decoction is probably a bad idea at the homebrew level. With Steve's approach in that video, he is definitely getting hot-side oxidation/aeration, and lots of it. Whether it's enough to cause problems he...
Yes, for bo pils I do a longer saccharification rest than for regular pils. An extra 15-20 minutes should be enough (always verify with a cheapo refractometer obviously). I end up getting about the same extract as with regular pils if I just wait.
I've never brewed with Red X so I can't...
I feel low amounts of Melanoidin and Munich malts simulate the "flavors" of decoction (which is really just caramelization) pretty well. 2 ounces of Melanoidin or say 8 ounces of a dark Munich, or both. My next 6 gallon recipe for a German Pils is going to be:
12 lb Weyermann Floor-Malted...