Thanks for that, much appreciated. 3068 looks like a German wheat yeast. Really looking for that tart dry finish you get with a wit, will it give that? TBH was looking at WY3944 or WLP400?
Many thanks. I did look at MJ21, and people seem to like it. I'm increasingly tending to use liquid yeast where yeast is star of the show.... might need to reconsider.....
Was it what you used in the beer you sent in for the Jan comp? If so it contributed towards a really lovely beer. My notes refer to a refreshing tartness....
Cheers DoJ
Yes, I agree, unmalted wheat is an absolute must. A small addition of oats seems to be a thing too. Was planning equal parts unmalted wheat and pilsner, 5% oats and rice hulls to keep things moving.
No that beer was voss kveik but the beer style has some similarities. 50% wheat 50% pilsner mashed at 65c, fermented for 6 days, kegged and force carbed.
Yep, that fits with what I read here:Yes, I agree, unmalted wheat is an absolute must. A small addition of oats seems to be a thing too. Was planning equal parts unmalted wheat and pilsner, 5% oats and rice hulls to keep things moving.
I assume that will have turned out a bit like Blue Moon so without the characteristic tartness.
The grain bill I used is in my brew day thread, something like 40% flaked wheat, 40% Belgian Pilsen then bits of malted wheat and flaked oats, and I used Mandarina Bavaria instead of Saaz for bittering for even more citrus yumminess (sounds bonkers when it's only in the bittering, but did actually work).
Hi Darrell, i pitched m21 saturday og 1056 today its at 1012 it took off like a rocket, looks like i have a bit of wait for final points
- I wanted more orange again). It is very drinkable even my lager fan enjoyed it.
Thats the top end of its range 18-25c i pitched at 22
