Supportive Spouce

[Fouled Anchor]

My wife just commented that we have nothing in the fermenter. She followed that up with, "When are you going to start another beer?". Does it get any better than that? We've made three batches in the last four months and she wants more. Man I'm lucky.

Heres the post. I have all the ingridents to make a New Belgium Sunshine Wheat clone. Any advice on making a wheat beer?

[steveh]

Anchor, check your PMs.

S.

[BrewDog]

Congrats & welcome to the site-

SWMBO (she who must be obeyed) sounds great.

1) Don't worry about irish moss or whirlfloc. the cloudier the better.

2) Yeast choice is incredibly important for a wheat beer, as that will set the final taste most of all. You'd be amazed how many various recipes are very similar except for yeast (disregarding spices such as coriendar in a Wit - they obviously swing tastes a lot, too)

3) Wheats can be done quickly. Usually a week in primary and a week in 2ndary (or 2 in primary) is enough. They don't NEED to look (or taste) clear, so young is not bad. The key his controlling ferm temp. Too hot and you get all kinds of bubble gum, clove and banana flavors. Keep your ferm temp down below 70F.

4) If it ends up tasting like a banana boat or gumball machine, then just give it time, and it will mellow out (but the tastes will not necessarily go away entirely).

Good luck and let us know how it goes.

[dparsons]

Life is good.