WB-06 is a great yeast for a Hefeweizen but what about using the yeast for other beers? I have made a Belgian style Wit with WB-06 but the results aren't good. The beer is drinkable but it is neither like a Belgian Wit nor is it like a Hefe!
After brewing Hefeweizens successfully, it was time to experiment with another grain bill. Will the yeast create banana & clove notes when there is no wheat malt? In the previous Wit batches, I did not pick up those notes but that was a while ago. In this batch, I used 100% barley malt, 1.052 gravity with 20 IBUs. Everything at a constrained level to let the yeast do its job and shine. Fermentation temp is 16c and I pitched at 17.5 c just like the delicious Hefeweizen's I have brewed so far.
Will post updates soon. Brewday was 8th Jan so perhaps I can taste after 5-6 days and bottle over the weekend. Any homebrewer's want to try this beer? Let me know!
Cheers!
After brewing Hefeweizens successfully, it was time to experiment with another grain bill. Will the yeast create banana & clove notes when there is no wheat malt? In the previous Wit batches, I did not pick up those notes but that was a while ago. In this batch, I used 100% barley malt, 1.052 gravity with 20 IBUs. Everything at a constrained level to let the yeast do its job and shine. Fermentation temp is 16c and I pitched at 17.5 c just like the delicious Hefeweizen's I have brewed so far.
Will post updates soon. Brewday was 8th Jan so perhaps I can taste after 5-6 days and bottle over the weekend. Any homebrewer's want to try this beer? Let me know!
Cheers!
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