Hello, my name is Stan Hieronymus and I originally built this site to collect reader input on what they’d like to read in “Brewing with Wheat.”
Now it’s a book. Please go by it.
Meanwhile, there are more questions to be answered, so feel free to join the conversations.
Hello Stan,
First off, thanks for writing Brew Like a Monk. It’s a great resource for the small commercial brewer like me, and I draw from it quite a bit.
I’m excited to see you’re putting something else together, and wanted to offer anything I could in hopes of giving back a bit. We did a “Festival of Wheat” last year, with a Witte, Hefe, Hoppy American, and a 3-day-sour-mashed and salted Gose, all at the same time. It was well received by our beer loving patrons, and a great way to educate people that come in and say “I don’t like wheat beers”.
Like I say, if there’s anything I can offer, please feel free to drop me a line – even if you’d like to brew something on a commercial scale here at our place on our 10 barrel system.
Cheers,
Scott
Owner/Operator
East End Brewing
Pittsburgh, PA
I am a supplier of organically grown wheat. We are looking for new markets. I would like to know which types of wheat are best for malting and beer brewing as well as the required specifications needed for malting. If anyone is interested in purchasing certified organic wheat please contact me 410-472-9158. The growers would appreciate it.
Thanks,
Deb Cohen
Just curious as to whether Brewing with Wheat will be made available as an ebook as the Brewing Like a Monk series has?
You state in your book how several breweries ferment weissbier by starting at one temp (say low 60′s) and finishing at another (say 70) over the course of X number of days (say 5 days).
How fast is that temperature going up? At a brewery with open fermenters is the room at 70 and they pitch at 60 and it just reaches 70 by day 5? Is it 2 degrees per day? 7 degrees in one day and 3 another?