Wheat Beer Advise

[drstandley]

I brewed a batch of all grain brew this weekend. Using 4 lbs of White Wheat malt, 4 lbs of 6 row American Crystal and a pound of roled oats. It smelled great, looked great, tasted great. Seemed like lots of suger in the mash. But not the slighest bit of fermentation yet. I used an American Lager yeast. A buddy said I should have used a Wheat Yeast.

Any thoughts?

[drstandley]

Well not that anybody probably cares, but... I warmed up my primary fermenter and 30 hours after being placed in the fermenter it has started to ferment. I got it too cold, to fast. I'll let it bubble through the night, and then place it where it will go from 70 degrees to 62.

So I didn't use a wheat yeast, nor did I use an Ale yeast that most wheat recipies seem to call for, I used an American Pilsner Lager. And damned if it didn't start to ferment.

This is a very fun experiment. And what's the worst that can happen???? I will have made beer.

The enjoyment of home brewing.

[Beer Nazi]

Hmmmm.....who knows, you may have accidentaly created a one-time only masterpeice!!!

[drstandley]

Well that's the fun isn't it. Giving things a shot, and seeing what you get. Learn from it, make some adjustments and try it again. And drink all your mistakes.

This morning it was just working away. I don't understand what's happening. I put it in a cool place (it's a lager yeast) and it stops.
So I move it to a warm place and it goes crazy. Maybe I'm brewing Steam beer. Isn't that when you use Lager yeast at warm temps? or do I have that backwards?? who knows.

[CaptHook]

I have found with lager yeast, if it's 70f for the first 24 hours (till you see activity) you prove the yeast with a jump start. I then move it to the freezer @ 50F. Within 24 hours you'll swear it died.
Not so, it's quietly working on the bottom happy as a clam. On the 7th day,transfer to clean carboy(2nd stage) and return it to the same temp for 3 to 4 weeks. now it's ready for priming and racking . The priming will start a 2nd ferment, which not only gases the beer but the yeast will consume certain off flavors
that can naturally develop during the first ferment.

[drstandley]

Thanks Capt. I probably screwed it up already, but when I get home tonight, I'll move it to some place cool. I'll Rack Sunday and leave it for 4 weeks as you've described. This was a learning experience anyway, so if it doesn't workout, I'll start it all over with the corrections.

I'll let you know how it goes.

[CaptHook]

You should be ok. Lager yeast can be used at 70f for ale.
It's a different beast. One important rule(there aren't many)
don't keep changing temp. ie; 50 to 70 and back agin.
I don't know how to explain what you get, but you can't drink
it.

[drstandley]

Well that's what I meant by probably screwing it up. It would stop, then I would warm it up. After starting again I would cool it off and it seeemed to stop again, so I would warm it up.

Lesson learned. :)

[CaptHook]

Originally posted by drstandley
Well that's what I meant by probably screwing it up. It would stop, then I would warm it up. After starting again I would cool it off and it seeemed to stop again, so I would warm it up.

Lesson learned. :)
Hows the wheat beer?

[drstandley]

It's been in the secondary for a week and a half now. Gravity was good. It tasted kind of bland, but it did ferment OK. I decided to dry hop it a few days ago, and will probably wait another 10 days then see if it's worth kegging. If it tastes like $__t I'll dump it.

What's going on with you? Got anything good brewing?

[CaptHook]

Sounds like your beer will be fine.You are doing the right thing,
monitor and adjust. As you gain experience you'll find the most
important thing to learn is the art of flavoring and/or blending.
It starts with the first transfer and sample. Too bitter, too sweet,
bland, any number of indications to make an add. Last summer
I made a lite lager, so lite it had very little flavor. Our garden has plenty of sweet basil, soooo in went a handful. (blanced in boiling
water for 1 min). In three days I had 5 gals of great beer. If you keg, the blending can be done any time till it is gone. If you feel your wheat is in need of help, try adding a half pound of CaraPils.
In 5gals thats good body plus a little sweetness. Too sweet, add
alittle more hops. Just be sure anything you add is boiled.

[drstandley]

Thanks, I'll do a little research on caraPils. Haven't heard of that before.

When you say boil everything before adding, did that include hops? Because I didn't. I was reading something about dryhopping and it didn't mention boiling it, so I just dumped it in.

This is going to be one crazy batch of beer when I'm done with it.

[CaptHook]

Originally posted by drstandley
Thanks, I'll do a little research on caraPils. Haven't heard of that before.

When you say boil everything before adding, did that include hops? Because I didn't. I was reading something about dryhopping and it didn't mention boiling it, so I just dumped it in.

This is going to be one crazy batch of beer when I'm done with it.
CaraPils ie: Dexitrin, a non-fermentable sugar. Sold in all brew shops. When used in the beginning, just add to the boil at least 10 mins before the end. When adding later, mix with 1 or 2 pints of water and boil for 3-4 mins. (death to the bugs!) leave the lid on the pot and cool to less than 90F and pitch it in. This applies to almost every thing you add.
Dry hopping, thats another story. It is said that no self respecting
bug would live on hops. So many brewsters do just what you did and it works! This is how hops for aroma is done.
At the end of the boil the HOT wort is drained into a small tank with the hop flowers, which drains into the cooling coil, which drains into the fermentor.HOT(200F+)dead bugs! You only pick up
enough for a good"nose".
I do not take directions well! I boil hops in DI water(max extraction) 2 quarts.1 hour,30 mins and 5mins each. Keep in the
frig and use at will. If you draw(kegging ) a pint and wish, you can spike it with all the the hops that suit you."Lead don't follow"

[Moboy]

Capt Hook, are you suggesting that he boil the Carapils? I thought you were not supposed to boil ANY specialty malts, unless you like tannins and astringent flavours. I believe you meant for him to steep them at 158 degrees F. Correct me if I am wrong.

[danno]

Moboy is right, I wouldn't boil Carapils, it's supposed to be steeped or mashed....

Carapils is a Dextrine malt, I think you may have been referring to Maltodextrin, which you would add to the boil....

[CaptHook]

I was checking to see who was paying attention. Your both right of course. Let this be a lesson to all of you. When I drinking
"Scotch Ale" don't believe everything I say.

[danno]

so which one was the chaser, the Scotch, or the ale??? :D

[CaptHook]

Originally posted by danno
so which one was the chaser, the Scotch, or the ale??? :D
I'm one of those people that can only handle 2 ozs of anything
above 15%. My mood changes for the worst! So I'm forced to chase Ale with Ale and Ale with Ale and Ale with --you get the picture? PLUS--I don't have a job!!! A winning combo.