My significant other was not a big fan of beer (I blame it on her growing up on Miller High Life and Gennesse Cream Ale... Blech!). I had finally gotten her to at least *try* different beers before dismissing all beers, and there are some she may occasionally order when we go out. She likes Yuengling, Blue Moons, Negra Modello, Tecate, Shiner Bock, etc... I have gotten her over the "Bud Light hump", and she was impressed with a neighbor's Homebrew. YEAH ME! I wore her down and I am home brewing! She was skeptical about it at first, but after the first batch, she is liking beer.
So, I promised I would make her a Cherry Wheat in honor of the first beer she drank and went "hey, this is pretty good! I think I'll have another one"...
So, long story short, I am making a cherry wheat beer. I am using a Honey Wheat 5gallon kit from Austin Homebrew Supply as the base, and I also got the following to add to it:
1 can of Sweet Cherry puree (about 3lbs)
2oz of black cherry extract.
Here is where I could use some guidance...
1. I understand that wheat beer is supposed to be 'cloudy'. In my first batch I made I used Irish moss. Should I leave the Irish moss out of the boil to help keep some of that cloudiness that is 'expected' of a wheat beer?
2. I am using wyeast American Wheat 1010 yeast, and plan on fermenting around 68°. Should I let it ferment a little warmer - I am thinking that might help with the 'fruity esters' flavor.
3. Okay, so I have options with the cherry flavor. I had planned on putting all the puree in the secondary, and racking on top of it, and letting it finish on top of that. But the more I think about it, the more I am afraid of it having too too much cherry flavor. Should I use half and just chalk the rest off to a learning experience.
4. I want the beer to have cherry flavor, and not be ashamed of being a cherry beer, but I still want it to know that it's a beer. Should I *just* stick with the extract and adjust at bottling?
Should I just relax, stop worrying, and have another Tröegs? Thanks in advance.
So, I promised I would make her a Cherry Wheat in honor of the first beer she drank and went "hey, this is pretty good! I think I'll have another one"...
So, long story short, I am making a cherry wheat beer. I am using a Honey Wheat 5gallon kit from Austin Homebrew Supply as the base, and I also got the following to add to it:
1 can of Sweet Cherry puree (about 3lbs)
2oz of black cherry extract.
Here is where I could use some guidance...
1. I understand that wheat beer is supposed to be 'cloudy'. In my first batch I made I used Irish moss. Should I leave the Irish moss out of the boil to help keep some of that cloudiness that is 'expected' of a wheat beer?
2. I am using wyeast American Wheat 1010 yeast, and plan on fermenting around 68°. Should I let it ferment a little warmer - I am thinking that might help with the 'fruity esters' flavor.
3. Okay, so I have options with the cherry flavor. I had planned on putting all the puree in the secondary, and racking on top of it, and letting it finish on top of that. But the more I think about it, the more I am afraid of it having too too much cherry flavor. Should I use half and just chalk the rest off to a learning experience.
4. I want the beer to have cherry flavor, and not be ashamed of being a cherry beer, but I still want it to know that it's a beer. Should I *just* stick with the extract and adjust at bottling?
Should I just relax, stop worrying, and have another Tröegs? Thanks in advance.