witbier

Anyone has a clue about this? Haven't tried it, but just from reading the description I think I'll love it.

What a weird yeast this is! I've used WLP400 Belgian Wit before owning a microscope and it always makes a very foamy starter. With 1 liter of wort it almost blows off my 3 liter Erlenmeyer flask pushing the aluminum foil on top. This is the second starter I make and after counting cells I cannot...

I'm doing my research for brewing a Witbier with 45% heirloom raw wheat and I found this remark in Stan Hieronymus' ´Brewing with Wheat´: I've had exactly that happening to a saison I made using 20% raw wheat + 20% malted wheat + 5% flaked oats; the haze precititated in the bottle during the...

So I purchased 'Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew' and trying to make the Wittebrew recipe. I have placed the recipe into a couple different programs (Brewfather and Brewers Friend) so that I could scale down the recipe from 7 gallons pre-boil volume. Brewhouse...

Fantacity Clone https://untappd.com/b/2-crows-brewing-fantacity/2009237 Ingredients: Grain Bill ------------ 3 lbs 8 oz Pale Malt (2 Row) US (2.0 SRM) 2 lbs 10 oz Wheat, Flaked (1.6 SRM) 7.0 oz Oats, Flaked (1.0 SRM) Hops ------------ 0.06 oz Columbus [14.00 %] - Boil 70.0 min...

Hi all, I am going to brew a witbier this weekend, but I am struggling to find flaked wheat here. The recipe is 50% Pale Malt 2-raw // 40% flaked wheat // 10% flaked oats Anyone has already successfully substituted flaked wheat for a witbier in the past? I have seen somewhere else on the...

While there appears to be some debate about the quality of Unibroue bottle fermented yeast dregs*, I had a successful fermentation using dregs from 4 or 5 bottles of their variety 6 pack (Maudite, Blanche, Trois Pistoles, Fin du Monde, others). While it did not end up with Belgian fruity...

Hi all, Brewing a friends witbier recipe that I brewed a couple weeks ago, to great success. Last time I brewed I had OG: 1.042 and FG 1.008 Had some mishaps, today, and had OG: 1.036 I've already pitched the yeast (1.5L starter of Wyeast Strong Belgian Strong Ale, decanted), about 20min ago...

So far I've made 3 brews (all ales) and I just followed the instructions on the kit I used for the 1st one on the other 2 (i.e. boil x amount of water, add y amount of sugar, stir till well combined, allow to cool then add beer). The next one due for bottling is a Witbier and it got me to...

I love the creative latitude that homebrewers and craft brewers have, and the variations of brews they can create. But sometimes I am surprised at how far some can deviate from a classic style and still call it that style of beer. Am I splitting hairs, or just being a traditionalist? For...

The brewing co-op that I am a member of is doing a wort giveaway next weekend and I get to partake. They are giving away the boiled and cooled wort and it's up to us to finish it. I don't know what direction I want to go with this so I'm open to suggestions. My initial thought was to go away...

Brew Method: All Grain Style Name: Witbier (BA calls it a Berliner Weiss, w/e) Boil Time: 60 min Batch Size: 5.5 gallons (fermentor volume) Boil Size: 7.5 gallons Boil Gravity: 1.025 Efficiency: 70% (brew house) STATS: Original Gravity: 1.038 Final Gravity: 1.008 ABV (standard): 3.92% IBU...

Hey guys. My dad and I are planning out our second annual Christmas season brew day. He's been home brewing for 2 years, and he got me started on it a year ago with a brew day when I was visiting him between Christmas and New Years last year. We both have been all grain brewing, BIAB style with...