The crossmyloof brewery yeast

[Gunge]

What a carry-on. Made a brown ale yesterday with US Pale yeast, been in the brew fridge at 19C bubbling away nicely. Suddenly occurred to me that it had fallen silent - went to investigate and the foam had blocked the vent tube, forced the lid off and the inside of the fridge was like summat out of Quatermas. Spent the last 30 mins putting it right...

 

[AdeDunn]

I just opened a bottle of my Greg Hughes Witbier, WOW has it changed whilst conditioning. It now has a huge hit of banana in there (I fermented at about 23 degrees)! Seems the Kirstallweizen yeast just needed more time in bottle for the flavour to develop. I gave my wife a taste, she actually pulled a face in surprise at it. :lol:

Banana flavoured burps now.... :twisted:

Spot on. :thumb:

 

[Drunkula]

Seems the Kirstallweizen yeast just needed more time in bottle for the flavour to develop.

How long conditioning, and how long fermenting? I bottled mine yesterday and the banana was already there. I'm scared I'm gonna get monkey attack in a few weeks.

 

[dad_of_jon]

Well 2 days on and in true CML spirit this one has crossed the finishing line and is now sauntering back to the changing room... though the ferm temp was an intentional 23.5C. I'm now toying with the idea of adding 500g of homemade candi sugar, having been perusing such matters. I made it this afternoon but am still undecided whether to add it now or save for another brew designed to include it from the outset. Any thoughts?

when in doubt ALWAYS add candi sugar, that's my motto! :

 

[Gunge]

when in doubt ALWAYS add candi sugar, that's my motto! :

Um... how often do you find yourself in doubt?

 

[AdeDunn]

How long conditioning, and how long fermenting? I bottled mine yesterday and the banana was already there. I'm scared I'm gonna get monkey attack in a few weeks.

Gave it 15 days in the FV (It had finished fermenting after 4 days, the other 11 it was just resting).

13 days conditioning, so not even the full 14 days Greg Hughes recommends, but too nice to ignore. At 11 days it was still pretty clean tasting, literally today the banana is suddenly there quite strongly. Only a tiny hint of clove, which is good as I'm not a fan of wheat beers with a lot of clove. Chilled to 4 degrees C for 24 hours before opening, as I primed it to about 3 volumes of CO2. Open it warm and you wear it. :lol:

Could be if I had tasted it warm the banana would have been noticeable earlier, drinking cold does tend to mute subtle flavours. I wouldn't worry too much.

 

[Drunkula]

Chilled to 4 degrees C for 24 hours before opening, as I primed it to about 3 volumes of CO2. Open it warm and you wear it. :lol:

Thanks for that tip. I've gone for 3.3 vols of co2 but was pretty scared as I normally do 2.3. I'll definitely pre-chill them this time and write notes for people I give them to.

My first all grain was a wheat and the first few bottles were amazing, then by the time I got to give one to my neighbour they'd turned rank and into gushers - what a calamity. He's built a big fence between our houses now.

 

[AdeDunn]

No worries. I gave my father in law some bottles of the last Saison I made (my 1st AG), and warned him to chill them first as they were primed to about 2.8-3 volumes. He forgot and one kinda gave him a shower. Chill them down though and the CO2 goes into solution, giving you a nice lively tang on the tongue but without any gushing. Or they have for me anyway. lol

I read a lot of stuff that says wheat beer is best drunk fresh. The Greg Hughes book says to condition for 2 weeks and labels it as a Quickbrew. So could be if kept too long it stops been so nice. Kinda glad I made mine to about 4.4% ABV so it's nice and sessionable. lol Was my 3rd proper BIAB, 4th AG if you count the small volume stove top I did (that I got ribbed thoroughly on here about, as I managed to turn 13 litres into 4.5 litres with just a 90 minute boil... Came out at about 8% ABV though.... lol). So I am definitely still a newbie.

The fence is probably defense (oops, pun not intended...) against gushers... lol

 

[Martybhoy]

I've also read that wheat beers are best drunk fresh. But my current wheat beer is about 5 months old I still love it. It was ready after a week mind you. So although it was a quick turnaround, it has kept well, and probably improved.

 

[Saisonator]

The Belgian Witt I brewed needed 5 weeks to smooth out.
I also over carbonated it and if I don't pour it into a jug first to get rid of some of the fizz, it tastes thin, harsh and the fizz on the tongue is really has a negative effect on flavour.
Fine for champagne but not a wheat beer.
You shouldn't need to chill the beer to stop it gushing, that means it is over carbonated, although this beer is not so over carbonated that it gushes.

 

[AdeDunn]

The Belgian Witt I brewed needed 5 weeks to smooth out.
I also over carbonated it and if I don't pour it into a jug first to get rid of some of the fizz, it tastes thin, harsh and the fizz on the tongue is really has a negative effect on flavour.
Fine for champagne but not a wheat beer.
You shouldn't need to chill the beer to stop it gushing, that means it is over carbonated, although this beer is not so over carbonated that it gushes.

I carbed as per the style, so no not over carbonated. I haven't personally had one gush, but then I don't try to drink them at room temperature. Nor do I have to pour it into a jug first, and it's certainly not thin and harsh. Heck if I pour slowly down the side of the glass I get only a small head, a bit faster and I get a perfect one. Upon opening I get a nice hiss. Every commercial wheat beer I've had has been lively, and every source I have read has said it's supposed to be.

To be honest, I find beer served at room temperature tastes rank whatever the style anyway.

5 weeks sounds like you made one with a higher ABV perhaps?

Sent from my NEM-L51 using Tapatalk

 

[Saisonator]

I carbed as per the style, so no not over carbonated. I haven't personally had one gush, but then I don't try to drink them at room temperature. Nor do I have to pour it into a jug first, and it's certainly not thin and harsh. Heck if I pour slowly down the side of the glass I get only a small head, a bit faster and I get a perfect one. Upon opening I get a nice hiss. Every commercial wheat beer I've had has been lively, and every source I have read has said it's supposed to be.

To be honest, I find beer served at room temperature tastes rank whatever the style anyway.

5 weeks sounds like you made one with a higher ABV perhaps?

Sent from my NEM-L51 using Tapatalk

I have had quite a few wheat beers in Germany and I personally think that a 'tang' to the tongue is not within the style of the beer. It should be more of a creamy mouthfeel.

 

[AdeDunn]

Funny, as we were discussing Belgian wheat beer a moment ago.... :lol: I also never mentioned a tang on the tongue, that was your wording, I actually said lively on the tongue, the 2 things are not always the same...

You like it your way, I like it my way. So why try to force me to drink it how you like it?

Rather than just keep arguing with you though, here's a few sources for carbonation levels for different styles:-

https://byo.com/resources/carbonation-priming-chart/

https://www.brewersfriend.com/beer-priming-calculator/

At 3 volumes, mine is well within style. A smooth and creamy mouth feel doesn't mean it has to be lower carbonation. Even if you go by the BJCP guideline of 2.5 to 2.9 it's still only slightly higher.

End of the day, I brew for myself and my friends and family, not for competitions or other people. So good news is, you won't have to ever drink it. :thumb: As to those reading this, well they have the freedom to try it at different volumes, decide which they prefer, it's not like I'm here trying to tell folks to stop making it how they personally prefer it. :lol:

 

[Martybhoy]

I've read before that German wheat beer should be effervescent. To me that means lovely on the tongue, but not sharp. More like lots of small, smoother bubbles.

 

[Saisonator]

No worries. I gave my father in law some bottles of the last Saison I made (my 1st AG), and warned him to chill them first as they were primed to about 2.8-3 volumes. He forgot and one kinda gave him a shower. Chill them down though and the CO2 goes into solution, giving you a nice lively tang on the tongue but without any gushing. Or they have for me anyway. lol

I read a lot of stuff that says wheat beer is best drunk fresh. The Greg Hughes book says to condition for 2 weeks and labels it as a Quickbrew. So could be if kept too long it stops been so nice. Kinda glad I made mine to about 4.4% ABV so it's nice and sessionable. lol Was my 3rd proper BIAB, 4th AG if you count the small volume stove top I did (that I got ribbed thoroughly on here about, as I managed to turn 13 litres into 4.5 litres with just a 90 minute boil... Came out at about 8% ABV though.... lol). So I am definitely still a newbie.

The fence is probably defense (oops, pun not intended...) against gushers... lol

:hmm: :thumb:

 

[Drunkula]

Repitched a 1042 beer onto the kristalweizen and it brewed out in 20 hours at 19.5c. I thought maybe the airlock wasn't sitting right at first. Today's day 3 and I had a cheeky taste and it's pretty nice. 50% wheat malt, 50% extra dark DME so it's going to be a black witbier - which makes about as much sense as a black IPA. Will probably dry hop with something.

 

[AdeDunn]

:hmm: :thumb:

Funny how you can notice my misuse of the word tang (when I meant tingle), but not notice that I was talking about a SAISON and not a wheat beer. Congratulations. :thumb::lol: Oh, and you assumed it gave him a shower because it gushed, no he just poured it too fast without chilling it properly either, so you judged with insufficient information, about a totally different style. :lol:

So you basically used a comment I made about a Saison I made, to judge my wheat beer and inform me that it was over carbonated. :lol:

 

[Saisonator]

Funny how you can notice my misuse of the word tang (when I meant tingle), but not notice that I was talking about a SAISON and not a wheat beer. Congratulations. :thumb::lol: Oh, and you assumed it gave him a shower because it gushed, no he just poured it too fast without chilling it properly either, so you judged with insufficient information, about a totally different style. :lol:

So you basically used a comment I made about a Saison I made, to judge my wheat beer and inform me that it was over carbonated. :lol:

Apparently you carbonated them to the same level ;-)

 

[dad_of_jon]

Um... how often do you find yourself in doubt?

always doubting myself ;-)

 

[Drunkula]

Had a cheeky 6 days in bottle try of the wheat beers made with kristalweizen. They'd carbed up fairly nicely and looked great. One is made with 50/50 pale and wheat malt, the other with 50/50 pale malt and cheap plain flour. Both are nice and the first thing I thought of was ice-cream, then later a really thin banana milkshake. I think I needed more peel and coriander but it's definitely a success. On both I did a taste without the yeast and then swirled and put it in. The flour one was much better with it and most liked it more than the real wheat malt. Can't wait to see if they develop further.