FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
refractometers (Matt)
Hefeweizen and wit brewing (Fred L Johnson)
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Date: Fri, 17 Jul 2009 07:41:10 -0700 (PDT)
From: Matt <baumssl27 at yahoo.com>
Subject: refractometers
Can any of the resident instrument-hounds provide their
current opinion on refractometers in homebrewing? I've
never used one, but it does seem like a quicker and easier
way to measure gravity of the boil or mash runnings. I
do wonder about the effect of break material (or turbidity
in general) and also whether there are annoying
cleaning/calibration requirements. Any experiences or
thoughts would be appreciated.
Matt
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Date: Sat, 18 Jul 2009 16:38:05 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Hefeweizen and wit brewing
I have had some success brewing hefeweizen and wit, but I've never
felt that I've produced a superb version of either of these. I really
would like to get more bubble gum flavor into these. I've used Wyeast
3068 several times for the hefeweizen and get plenty of banana, but
not bubble gum. I've used Wyeast 3944 for the wit a few times.
I've used a ferulic acid rest several times (30 min), but this hasn't
really made much difference in getting the bubble gum flavor. I've
heard that these are a couple of beer styles that may benefit from
underpitching, but I've always pitched at about 1 million cells/mL/
degree Plato. Pitching and fermentation temperature has typically
been 63-65 F and I still get a lot of banana.
I'd love to hear what makes a good hefeweizen or wit that has less
banana esters and more of the bubble gum flavor (esters?, phenols?).
Fred L Johnson
Apex, North Carolina, USA
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End of HOMEBREW Digest #5577, 07/19/09
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