From the HBD Archive
From: "John A. Shepherd" <jas8t@uva.pcmail.Virginia.EDU>
Subject: unknown
Date: 1992-07-08 16:22:50 GMT

Hello All,

Pat writes:
>I enjoy the strong "clove like" flavor of certain weiss beers yet I haven't
>been happy with the results of kit weiss beers using the Wyeast wheat
>In this forum I have read that S. delbrueckii is what contributes the clove
>characteristic and that the Wyeast strain (3056) is 50/50 with something

>Since I know of no access to pure S. delbrueckii and am not too interested
>in plating it out, has anyone out there tried adding cloves to either the
>primary or secondary?

I had the same complaint last summer so I tried what you propose. I looked
up my favorite christmas wassail recipe and found it called for 2 tsp. of
cloves for 1 gallon. This sounded very excessive so I cut it by 1/8 which
still was about 1 tsp./5 gal. I added this to the boil with the malt.
Result: Way too much clove flavor for anything except a christmas beer.
I would cut this by 1/2 to 1/2 tsp./5 gal. if I was making the ale
over again.

I've been wanting to make a Berliner-weiss style beer and have been unable
to locate pure ( or mixed for that mater) lactobacillus. A Zymurgy
recipe used a Stoudt's Wheat culture for this style. The judge's comments
included "good lactic nose." Has anyone cultured Stoudt's Wheat
yeast and tried this? I can't get Stoudt's Wheat here in
Charlottesville, Va and want to know if it worth the drive to seek it out.

John Shepherd
Univ. of Virginia
Charlottesville, Va

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