Tasted secondary

[B_rad1969]

My wheat brew has been in the secondary for 16 days. Going to bottle or keg it tomorrow. It was damn kick ass!!! The aroma was like none other and the taste, slightly sweet, can compare to no domestic I have ever tasted. Now all it needs is some bubbles. Then pack and ship when I get my license.

[kjones]

Originally posted by B_rad1969
My wheat brew has been in the secondary for 16 days. Going to bottle or keg it tomorrow. It was damn kick ass!!! The aroma was like none other and the taste, slightly sweet, can compare to no domestic I have ever tasted. Now all it needs is some bubbles. Then pack and ship when I get my license.

Congratulations! What temperature did you have the secondary in?

[B_rad1969]

It stayed at a soild 68.

[Daznz]

Whats the recipe!!!!!!!! :D

[B_rad1969]

If I told ya then we would all be making great beer, and what's the fun in that? Malt, hops, wheat, yeast and some water. Pretty simple... :D

[daveh]

Maybe you should be posting in a different forum then...I was under the impression that this was for home brewers, not commercial brewers who have some sort of "secret" to keep. Your the first person I've seen on this forum to not be willing to share a recipe...

-dave

[B_rad1969]

Just kiddin. No big secret. Basic as they come. Munton's Pilsner 6lb. Munton's pearle hops 1oz seeped for 30 min. and 1lb of wheat. Primary 5 days and secondary for 16 days. As far as commercial, someday... Not even close now. Let me know if you want any other info.