Recent content by svenito

You're quite right about waiting for spring. You might get lucky in winter, but you'll get better results in warmer weather. Any season which is reasonably mild will work. I collected mine in March. Freezing temperatures will probably mean that there isn't much active or airborne yeast around...

Hello all. AG beer brewer German living in the UK Also lived in Canada (Toronto) and some other places for a bit Also hangout on /r/homebrewing and thehomebrewforum.co.uk Cheers

This dunkel is also a nice recipe https://www.brewersfriend.com/homebrew/recipe/view/554586/winter-wheat I'd cut back on the biscuit though, unless it's a taste you like.

I'm doing a series with this recipe 12l batch FERMENTABLES 1.3 kg - German - Pilsner (40.6%) 1.6 kg - German - Wheat Malt (50%) 0.3 kg - German - Munich Light (9.4%) HOPS 8 g - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 70 min, IBU: 3.51 8 g - Tettnanger, Type: Pellet...

Not directly, but the maltose rest will allow maltase enzymes to work which in turn produces the precursors the yeast use to create the banana esters

I recently did a no sparge BIAB recently which worked well with 40% wheat. Definitely doable.

My mother comes from Landshut, NW of Munich. I'll definitely try that recipe, thanks!

Good catch on that. I probably converted the celcius to fahrenheit directly, instead of taking the difference.