Comments for Brewing with Wheat

Comment on About by Dan

Dan — Sat, 21 Jan 2012 09:37:27 +0000

Just curious as to whether Brewing with Wheat will be made available as an ebook as the Brewing Like a Monk series has?

Comment on Brewing and drinking German Hefeweizen and other Weizen beers by Scott

Scott — Fri, 26 Aug 2011 03:38:20 +0000

I think people need lessons in saying Weiße Bier and Weizenbier because that’s the style. It’s not a Hef, he lives in the playboy mansion. It’s not a hefe (that means yeast in German) and it’s not a hefuh either.

Can I buy ferulic acid powder and just add a little to the boil to get the clove aroma and taste kicked up? I really can’t step mash yet with my set up. I turn out a great weiße bier but I know it would be over the top if I had the ferulic acid rest.

Comment on What’s in the book by Johnny Brewer

Johnny Brewer — Mon, 02 May 2011 17:29:15 +0000

I picked up the book last week–what a great read and a great resource! Quick question–as a homebrewer putting together a Belgian Wit recipe, would you recommend Wheatberries, torrefied wheat, or flaked wheat for the wheat component? Are there pros and cons to each?

Thanks!

Comment on Keeping styles from the past alive by Peter Munoz

Peter Munoz — Wed, 16 Mar 2011 15:57:00 +0000

Gose has been one of my projects for a few years now and I thought I’d share a few of my ideas . My latest thought is the use of pilsner is wrong . It was brewed from approximate 975 AD till the 1500s. Pilsner wasn’t discovered till the mid 1800s. So Vienna , Munich or perhaps a pale malt would have been used. Another possible key is that during the boil they would add goslar crystals ( zinc sulfite) and not straight salt. Goselar was a mining community . So minerals would have leached into their water system. The goslar crystal would have had a metallic salty almost sour water flavor. I could be wrong but that’s my guess. There is also mention of fermentation in 3 days and moved to barrels to be bottled . Plus it became undrinkable after a few weeks . High ferment temps ? Lots of lacto? I think without temp control the lacto would have been out of control.

Comment on Keeping styles from the past alive by Chris

Chris — Thu, 10 Mar 2011 19:07:14 +0000

Has anyone else tried brewing a Gose with the salt proportions specified in Brewing with Wheat? Mine is about 10 days old and I just took a sample. It’s extremely salty, almost undrinkably so. It’s not very sour yet, but I just pitched a large lacto starter into it last night so that should help. Will the sourness help make the salt palatable?

Comment on Brewing and drinking Belgian White, or Wit, beers by Steve Alcorn

Steve Alcorn — Sat, 15 Jan 2011 01:14:39 +0000

I was wondering if anyone has a nice blend recommendation for replicating Blanc de Namur. I am refering to the level of orange (peel or whole?), cardamon, and licorice/anise to use and when to use it. Steeping in wort or in the ferment? Also, has anyone tried clementine zest it has a robust flavor better than typical orange zest.

Comment on Brewing and drinking German Hefeweizen and other Weizen beers by JP

JP — Sun, 02 Jan 2011 16:59:08 +0000

I just ordered the book today. I’ve drank plenty of South German Weizen (both in Germany and the US). What really is disappointing is that there are so few breweries who can brew an authentic Hefeweizen. I don’t know if its the lack of knowledge, techniques, or equipment but few breweries can produce the correct aroma and flavor profiles (phenols, esters, etc). And the price of the imports can be prohibitive.

So, like many people I’ve decided to brew it myself. I have done full grain ales, and brewing a Hefeweizen is intimidating. I think the previous posters hit all the questions I have (mash types (infusion vs decoction); yeast management; and frementation. I’m looking forward to the book and hopefully it will not take too long to get the hang of it. The one thing I intend to do is use German malts (Weyermanns) versus US or Canadian malts. I intend to use hops from my tiny hop garden (Tettnager and Saaz).

Cheers
JP

Comment on Piece Dark-n-Curvy Dunkelweizen by Stan

Stan — Wed, 05 May 2010 12:04:02 +0000

Jason - Sorry I missed this before. BSI is Brewing Science Institute in Colorado, which banks about 300 yeast strains. Probably more by now.

Comment on Piece Dark-n-Curvy Dunkelweizen by Jason

Jason — Mon, 26 Apr 2010 17:34:53 +0000

What is BSI?

Comment on What’s in the book by jay mollerskov

jay mollerskov — Fri, 09 Apr 2010 16:47:09 +0000

I just picked this up last weekend. Thank you for writing it! This book is amazing! It’s quite exciting to have such a well-written addition to the literature that includes much needed discussion of Berliner Weiss, Gose, and other “lost styles.”

I look forward to reading it in it’s entirety (probably several times.)