anthony Posted January 23, 2013 Share Posted January 23, 2013 hi guys, thought id let you know i bought a hoegarden brew kit on Saturday and had a crack at it. so far its fermenting nicely in my fridge and smells unbelievable. i used the blackrock wheat beer kit with cooriander orange zest and malt. really looking forward to this one. ill keep you posted. og 1.041 today 1.025 sitting at 21c Link to comment Share on other sites More sharing options...
GrahamB8 Posted January 23, 2013 Share Posted January 23, 2013 Hi Anthony, What yeast did you use for this brew mate? Link to comment Share on other sites More sharing options...
guest1525228310 Posted January 23, 2013 Share Posted January 23, 2013 Bet it was WB 06. If so watch the temperature. Go too far either side of 22 and you get either an explosion of cloves or banana that will take months to mellow. Hold her steady on 21\xb0C is the go. Link to comment Share on other sites More sharing options...
anthony Posted January 28, 2013 Author Share Posted January 28, 2013 Bet it was WB 06. If so watch the temperature. Go too far either side of 22 and you get either an explosion of cloves or banana that will take months to mellow. Hold her steady on 21\xb0C is the go. spot on john wb 06. tempis sitting nicely at 21-22 and it tastes great so far. i just took a sample and its sitting at 1010. ill suss it out tomorow and hopefully i can bottle pretty soon. Link to comment Share on other sites More sharing options...
LordEoin Posted January 29, 2013 Share Posted January 29, 2013 Any idea what temp to put WB06 at for a strong banana flavour? Link to comment Share on other sites More sharing options...
guest1525228310 Posted January 29, 2013 Share Posted January 29, 2013 Any idea what temp to put WB06 at for a strong banana flavour? Hi LordE I would probably try 25\xb0C if banana flavour is your preference. Link to comment Share on other sites More sharing options...
PB2 Posted January 29, 2013 Share Posted January 29, 2013 I struggle to get banana from WB-06; more cloves, bubblegum and a hint of nail polish. The Danstar Munich yeast seems to throw cloves and banana at elevated temps such as John suggested. [cool] Also, more ester production tends to happen when under-pitching. [ninja] Link to comment Share on other sites More sharing options...
Guest Posted January 29, 2013 Share Posted January 29, 2013 Potential other yeasts to consider... White Labs liquid yeasts WLP300, 320, 351, & even 380. Just some more food for thought. LINK. Interesting that the Coopers Commercial Ale yeast throws obvious banana-like esters/flavours, but never gets mentioned in the Wheat beer conversation circles. [innocent] Someone with good yeast preparation knowledge could certainly cross-cultivate aspects of it with other yeast strains to become a more viable wheat beer friendly yeast I'm sure. Interesting. [cool] CC Link to comment Share on other sites More sharing options...
LordEoin Posted January 30, 2013 Share Posted January 30, 2013 Thanks folks. i might try the Danstar Munich to start with. It's cheap and cheerful[wink] how underpitched would you suggest? i was at a beerfest a few years ago and ther was one stall with the most amazing banana tasting beer. Everyone was going up asking for pints of 'BananaBeer' which drove the brewer half crazy [biggrin] haven't been able to find anything close to it since. Link to comment Share on other sites More sharing options...
anthony Posted January 30, 2013 Author Share Posted January 30, 2013 hoegarden is ready, been sitting at 1010 for 3 days now can some one give me a crash course on how to keg please ? Link to comment Share on other sites More sharing options...
anthony Posted February 1, 2013 Author Share Posted February 1, 2013 after 36 hours on 25 psi then 3 hours on 12psi the beer pours great, however the taste has a slight metallic taste to it :( not sure why, metallic might be the wrong word but it definitely has a taste to it any thoughts ? hopefully it gets better by next week Link to comment Share on other sites More sharing options...
Guest Posted February 1, 2013 Share Posted February 1, 2013 i have no words of wisdom on the taste side of it all im sure there are plenty of experienced ppl that can help you...i just wanted to congratulate you on your having a good old fashioned go, congrats Anthony[biggrin] Link to comment Share on other sites More sharing options...
Hairy Posted February 1, 2013 Share Posted February 1, 2013 I can understand this happening to Phil because, based on his brewing soundtrack, his beer would be full of metal [devil] I am pretty clueless when it comes to kegging but I will start off the questions. What was the condition of the keg? What did you use to clean it? Link to comment Share on other sites More sharing options...
anthony Posted February 1, 2013 Author Share Posted February 1, 2013 after 36 hours on 25 psi then 3 hours on 12psi the beer pours great, however the taste has a slight metallic taste to it :( not sure why, metallic might be the wrong word but it definitely has a taste to it any thoughts ? hopefully it gets better by next week Link to comment Share on other sites More sharing options...
PB2 Posted February 1, 2013 Share Posted February 1, 2013 How did it taste out of the FV? Link to comment Share on other sites More sharing options...
Guest Posted February 1, 2013 Share Posted February 1, 2013 after 36 hours on 25 psi then 3 hours on 12psi the beer pours great, however the taste has a slight metallic taste to it :( not sure why, metallic might be the wrong word but it definitely has a taste to it any thoughts ? hopefully it gets better by next week it will.. it's my understanding that to force carb, 30 PSI for 3 days then back to 12-15.. or.. ROSS Method for 90 seconds and back to 12-15.. However, in the small time Ive been kegging I find that they are always better after a week, regardless of Ross method or whatever... Yob Link to comment Share on other sites More sharing options...
Guest Posted February 1, 2013 Share Posted February 1, 2013 I find my kegs are perfect in 1-3 weeks. A general rule of the thumb is to think that 1 week in a keg is equivalent to 1 month in a bottle. Link to comment Share on other sites More sharing options...
anthony Posted February 1, 2013 Author Share Posted February 1, 2013 How did it taste out of the FV? tasted Great.. ok some of you have put my mind to ease. ill wait about 1-2 weeks and feel you all in cheers Link to comment Share on other sites More sharing options...
Hairy Posted February 1, 2013 Share Posted February 1, 2013 ill wait about 1-2 weeks and feel you all in. cheers OK, I will just close my eyes and pretend you are a girl [lol] Link to comment Share on other sites More sharing options...
anthony Posted February 1, 2013 Author Share Posted February 1, 2013 ill wait about 1-2 weeks and feel you all in. cheers OK, I will just close my eyes and pretend you are a girl [lol] Ill need a lot more beer for that hairy Link to comment Share on other sites More sharing options...
Hairy Posted February 1, 2013 Share Posted February 1, 2013 ill wait about 1-2 weeks and feel you all in. cheers OK, I will just close my eyes and pretend you are a girl [lol] Ill need a lot more beer for that hairy At least you haven't dismissed it fully. Better start brewing [biggrin] Link to comment Share on other sites More sharing options...
Guest Posted February 1, 2013 Share Posted February 1, 2013 almost sounds like an offer... I hear he's gunna have a keg ready in a week [w00t] Link to comment Share on other sites More sharing options...
Guest Posted February 1, 2013 Share Posted February 1, 2013 Good to see Hairy still has his humour [biggrin] Link to comment Share on other sites More sharing options...
LordEoin Posted February 2, 2013 Share Posted February 2, 2013 1 week in a keg is equivalent to 1 month in a bottle. If this is true it is the most compelling reason so far for kegging. Damn you bill![biggrin] Link to comment Share on other sites More sharing options...
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