Recent content by thunderworm

WillieP, there should still be enough yeast left in suspension to bottle carbonate.

morbster, I would go with the US-05. I haven't tried any of those other yeasts with this recipe, but I know I didn't like the White Labs Hefeweizen IV strain in this. The last three on your list all look like they produce a lot of esters and phenolics.

I haven't had the Shiner Kolsch. I can't really think of a commercial beer right now to give you an idea of the yeast character, but in this recipe I don't taste much lager character. The US-05 might be more widely appealing, and this would probably give you a beer closer to Boulevard Wheat...

For me, the Kolsch yeast is a key part of this recipe. I have also tried it with US-05 and it was enjoyable, but was kind of boring next to the Kolsch yeast version. An American Hefeweizen yeast might also work well, but I haven't tried it in this recipe. I did try using WLP380 Hefeweizen IV in...

Yes, all of the grain wash mashed together in a full mash. I hope it turns out good for you!

I've used frozen raspberries, let them thaw in the bags and squashed the unopened bags to crush the raspberries, then sanitized the outside of the bags before opening and dumped them in. I haven't tried the canned raspberry puree.

Doing 5 days or a week in primary, then racking on to raspberries in secondary for a couple weeks should work fine. Alternatively, adding raspberries to the primary once the main part of fermentation is almost done should work just fine too.

LoloMT7, that's a good lookin pour! :mug: That's cool how you used all your home grown hops!

I haven't tried it with this exact recipe, but I have made a basic American wheat beer recipe with 1 pound raspberries per gallon added in secondary. I used frozen raspberries from the grocery store both times. The first time is was awesome. The second time it was fine, but the raspberry flavor...

Yes, we tried them side by side last week. They both had the Kolsch type characteristics and esters. The Wyeast 2565 tasted a bit "cleaner" than the WLP029, which had some slight fermentation characteristics that made it not as pleasant as the Wyeast 2565. Overall, there was not a huge...

To keep it simple, I would just use all Wheat DME in place of the Extra Light DME, since it is 55% wheat as you pointed out.

I'm glad so many people are enjoying this recipe, and also to see a few of you guys trying this one as your first all-grain batch! A friend of mine just recently brewed this recipe twice (a week apart) and pitched the Wyeast Kolsch yeast in one batch and the White Labs Kolsch yeast in the other...

Oh sorry, I missed that it was Munich LME and not grain the first time I read it. Yes, just use the Munich extract like you planned and that should work great.

ghotiblue, do you know the specific malt composition of the Wheat DME you plan to use? Wheat malt extracts I have used before were a combination of wheat and pale malt (55% wheat malt/45% pale malt), so I would suggest using just the Wheat DME as your base and the Munich malt as your specialty...

Musky01, This recipe has always given me a beer with a good thick head with pretty good retention. I'm not sure if partially covering the boil could affect head retention or not. Otherwise typical causes, besides lack of carbonation, include detergent or lipid residue on glassware, excessive...