Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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jmc
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by jmc » Tue May 21, 2013 4:21 pm
Befuddler wrote:JabbA wrote:Befuddler wrote:Personally, I'd brew a hefeweizen. I've had those from grain to glass in 5 days, and they taste great for it.
Wow
that's a quick beer
What yeast did you use, I've not brewed a Hefe that I've been 100% happy with yet- will have to have another crack for the 'summer'
Cheers,
Jamie
That was with WLP300 at quite a high temperature... about 24c iirc.
I normally use yeast harvested from bottles of Schneider Weisse. Lovely flavour
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brodington
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by brodington » Wed May 22, 2013 10:55 pm
If you want quick ferment I'd use the yeast cake from a previous batch.
Or even better a good sized starter. This will reduce the lag time.
I'd go for Fullers yeast (wlp002) as that drops very quick. But you do run the risk of to much dyasitile (sp?) if you don't give it a day or two to clean up.
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orlando
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by orlando » Thu May 23, 2013 7:01 am
brodington wrote:If you want quick ferment I'd use the yeast cake from a previous batch.
Or even better a good sized starter. This will reduce the lag time.
I'd go for Fullers yeast (wlp002) as that drops very quick. But you do run the risk of to much dyasitile (sp?) if you don't give it a day or two to clean up.
Diacetyl
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
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brodington
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by brodington » Thu May 23, 2013 10:34 pm
Thanks
