Date: 1992-07-08 16:22:50 GMT
>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
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.
Univ. of Virginia
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.