Weissbier
Posted: Wed Jun 08, 2016 6:52 am
Any and all, I am a hefe, dunkel, weizenbock junky. Leave the hop grenade brews in the keg and wheat it out conditioned in a bottle, the way it should be. I could honestly brew these styles of beer for the next year and I wouldn't be upset at all. I love them. 3068, 3638, wlp351/380 fan. And I will be honest, on most days I am ready to crack one open by 11:00am on a daily. However there is always an argument about water/pH, mashing methods, fermenting, pitching rates, carbonation, and conditioning methods. I prefer the results with double decoction mashing with an acid rest to a protein rest decocted, to sacc, another decoction, to a true 20 min mash out. I don't mind a 6 hour brew day from dough in to the fermenter. I need to hold more experiements on fermentation temps, and truly chart my progress through the procedures. I also need to find a BJCP cert judge near by to taste my brews...
