Toast Beer / Homebrew Thread

Player most likely to be a beer snob

  • Sam Butler

    Votes: 2 20.0%

  • Andrew Gaff

    Votes: 2 20.0%

  • Jack Watts

    Votes: 3 30.0%

  • Brant Colledge

    Votes: 1 10.0%

  • Jonathan Giles

    Votes: 2 20.0%
  • Total voters
    10
  • Poll closed .

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Stoked - was gonna do a Hefeweizen on Saturday but Brewmart have added a Witbier recipe overnight! Can't wait - I know it won't measure up to a Hoegaarden - but * it'll be a great one to have for the summer!
 

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El_ahrairah said:
You know what Kevin Spacey, I think you've motivated me to try.
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Do it. Just peel a bunch of oranges (avoid the white pith) and wack it in the kettle . Wouldn’t need to boil it

You will probably need to add more than what the recipe says for dried peel

I’ve never made a wit or hefe but i don’t see why this wouldn’t work. The yeast does most of the heavy lifting for these styles anyways
 
FKASC said:
Do it. Just peel a bunch of oranges (avoid the white pith) and wack it in the kettle . Wouldn’t need to boil it

You will probably need to add more than what the recipe says for dried peel

I’ve never made a wit or hefe but i don’t see why this wouldn’t work. The yeast does most of the heavy lifting for these styles anyways
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Yeah I'm on it - picking up the recipe on Saturday but putting it off for another week. Starting late this weekend will be hot as balls in my shed.
 
FKASC said:
Cold as fu** in Melbourne still which is great for brewing
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Not when you leave your fermenting heated overnight. Was sitting at 34 degrees when I woke up :(
Here’s hoping the diacetyl tastes good...
 
FKASC said:
Whoops! It should have removed the diacetyl if anything. How many days into fermentation was it?
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First night. Good start!
 
DanWCE said:
I'd say more fusel alcohols than diacetyl. What a bummer!
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Hopefully drinkable. The question now is whether it’s a waste doing a dry hop?!?
 
ThePezDispenser said:
Hopefully drinkable. The question now is whether it’s a waste doing a dry hop?!?
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Taste it when fermentation is complete and see how it is. That's assuming you're not doing a NEIPA that would warrant early-fermentation dryhopping.

I've done the opposite to you before, much less detrimental. Cold crashed a beer then racked it to keg. Overwhelmed by my own efficiency at having another fresh wort ready to ferment in my dual purpose fermenting-cold crashing fridge, I added yeast to the new wort in the fermenter, plonked it in the fridge and walked away. Returned the following morning to bask in the airlock bubbly goodness only to find I'd left the fridge running at cold crashing temp!!! Took a little while to rouse the yeast into action.
 

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FKASC said:
Do it. Just peel a bunch of oranges (avoid the white pith) and wack it in the kettle . Wouldn’t need to boil it

You will probably need to add more than what the recipe says for dried peel

I’ve never made a wit or hefe but i don’t see why this wouldn’t work. The yeast does most of the heavy lifting for these styles anyways
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Full steam ahead Spaceman, picked up the recipe, can't wait to give it a smash - has coriander seeds to crush, * load of flaked wheat and oats (grabbed some rice hulls) and looking forward to using my cocktail utensil I usually use for a Bullet Martini for getting some fine orange rind. Might even buy a mortar and pestil for the coriander.

I'm excited!
 
ThePezDispenser said:
First night. Good start!
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It will be fine. The yeast cells only multiply until they've obsorbed all the oxygen cells in the first day or so which is why the airlock doesn't bubble, C02 form, condensation from heat build up etc
It's day 3-10 that are most important to the flavour profile. Then after day 10 or so when the yeast cleans up after itself and removes all the undesirables.
 
El_ahrairah said:
Full steam ahead Spaceman, picked up the recipe, can't wait to give it a smash - has fresh coriander to crush, fu** load of flaked wheat and oats (grabbed some rice hulls) and looking forward to using my cocktail utensil I usually use for a Bullet Martini for getting some fine orange rind. Might even buy a mortar and pestil for the coriander.

I'm excited!
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You're putting coriander in a beer.

You sir are my hero.
 
Here2tellyouwhy said:
It will be fine. The yeast cells only multiply until they've obsorbed all the oxygen cells in the first day or so which is why the airlock doesn't bubble, C02 form, condensation from heat build up etc
It's day 3-10 that are most important to the flavour profile. Then after day 10 or so when the yeast cleans up after itself and removes all the undesirables.
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That’s positive news!
 
Here2tellyouwhy said:
It will be fine. The yeast cells only multiply until they've obsorbed all the oxygen cells in the first day or so which is why the airlock doesn't bubble, C02 form, condensation from heat build up etc
It's day 3-10 that are most important to the flavour profile. Then after day 10 or so when the yeast cleans up after itself and removes all the undesirables.
Click to expand...
Yeah I’ve heard varying info about the times that are most critical for yeast but you could be right - only way to find out is to let it ride and taste it afterward!
 
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