From the HBD Archive
From: Jeff Benjamin <>
Subject: Re: Wyeast Bavarian & raspberry beer
Date: 1992-07-16 15:46:40 GMT

Regarding Wyeast Bavarian Wheat, Brian Bliss asks:
> What temperature did you ferment at? I have heard that keeping the
> temp @ 70-75 F favours the S. Delbruckii more that lower temps, which
> favour S. Cervasae (Ale yeast, however you spell it).

I usually ferment in the basement, about 67F. Maybe next time I'll
try moving the fermenter to a warmer place. I'll also check the
Wyeast "guide" to see what it says about optimum temp for the yeast. (Mitch Gelly) asks about raspberry beer. My brewing
partner recently made a *wonderful* raspberry beer: light, sparkly,
pink (head too), and an incredible fresh raspberry aroma. He used
1 lb per gallon of half fresh and half frozen berries, rinsed in a
light sulfite solution, pureed, and added right to the primary. No
steeping or anything.

I made a blueberry brown ale recently following the same procedure (I
posted the recipe a couple of days ago, but I don't know what digest it
will show up in-- see the subject "Re: Blueberry Beer"). Most of the
blueberry aroma seemed to vanish after a couple of days in the primary,
so I may try putting them into the secondary next time.

Neither batch showed any signs of infection, so the sulfite rinse seemed
to be sufficient to eliminate any unwanted microbeasts. Your mileage
may vary, as usual.

For the raspberry beer, try a light wheat beer, about 50% wheat and OG
between 1.040 and 1.045, and use a "neutral" yeast. It really lets the
berries show off, and the fruitiness of the wheat is complementary.
Much of the sweetness will ferment out, especially in the primary, but
we like tart beers (a side effect of having tasted lambics in Belgium :-).

- --
Jeff Benjamin
Hewlett Packard Co. Fort Collins, Colorado
"Midnight shakes the memory as a madman shakes a dead geranium."
- T.S. Eliot

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