Belgian White

Reads 1382 • Replies 20 • Started Tuesday, December 31, 2013 10:06:59 AM CT

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Message Zunkmeister 10:06 Tue 12/31/2013 can someone give me some advice on a Belgian White?
Message CanIHave4Beers P beers 4373 º places 76 º 10:33 Tue 12/31/2013 Here’s a couple of recipes that folks from the site have posted... http://www.ratebeer.com/Recipe.asp?RecipeID=134 http://www.ratebeer.com/Recipe.asp?RecipeID=59 http://www.ratebeer.com/Recipe.asp?RecipeID=3 What in particular do you need advice about? Are you going for a particular flavor profile/want it to taste like a particular beer?
Message HornyDevil 10:46 Tue 12/31/2013 Avoid putting an orange slice on your glass when drinking it.
Message t0rin0 P beers 102 º places 1528 º 10:55 Tue 12/31/2013 Originally posted by HornyDevil Avoid putting an orange slice on your glass when drinking it. If it’s a crappy wit then that’s about the only way to make it drinkable. Same goes for any poorly made wheat beer, including the American Wheat Garbage-Style Ale (hefe’s). On a more serious note I’d be curious to hear some procedural / recipe advice too. St Bernardus Wit is one of my favorite beers of all time and I’d love to brew a good wit one of these days.

Message Zunkmeister 11:06 Tue 12/31/2013 I’m a rookie and this is my first batch. I currently have in the plastic bucker fermenter- how long do I leave it before transferring to the glass carboy with the remaining spices?
Message t0rin0 P beers 102 º places 1528 º 11:17 Tue 12/31/2013 Originally posted by Zunkmeister I’m a rookie and this is my first batch. I currently have in the plastic bucker fermenter- how long do I leave it before transferring to the glass carboy with the remaining spices? You probably don’t need to rack it at all if you don’t want. Also, is there a point to adding spices at different times? Why not add it at the end of the boil? The point of racking is get the beer off of the yeast cake, which applies to beers that you either want to age a long time or you want to make extra clear. Neither of those really apply here, unless I’m missing something.
Message SamGamgee P beers 2452 º places 182 º 11:46 Tue 12/31/2013 Spices in at flameout, bottle or keg from primary a few days after fermentation stops. Carbonate on the high side (like 2.7 volumes or a little higher maybe). This is a beer you can be drinking in a couple weeks from brew day. I like a mix of 50% pils, 40% flaked wheat, and 10% flakes oats, about 15 IBU noble hops at start of boil and whatever wit yeast you like.
Message HornyDevil 12:12 Tue 12/31/2013 Originally posted by Zunkmeister I’m a rookie and this is my first batch. I currently have in the plastic bucker fermenter- how long do I leave it before transferring to the glass carboy with the remaining spices? Since this is your first batch, you should try to keep things as uncomplicated as possible. Leave it in the bucket for a week and then rack it to the carboy.

Message bitbucket beers 2166 º places 63 º 19:03 Tue 12/31/2013 Former NHC gold medal brews: http://wiki.homebrewersassociation.org/WitbierNHC2011 http://wiki.homebrewersassociation.org/WitbierNHC06 http://wiki.homebrewersassociation.org/Witbier
Message robrules places 1 º 12:31 Mon 1/6/2014 Avoid the vegetal round coriander and use the fruitier oblong kind.
Message t0rin0 P beers 102 º places 1528 º 12:47 Mon 1/6/2014 Originally posted by robrules Avoid the vegetal round coriander and use the fruitier oblong kind. Care to elaborate? I know very little about coriander other than it can overpower a beer easily.

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