HOMEBREW Digest #5577 Sun 19 July 2009

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  refractometers (Matt)
  Hefeweizen and wit brewing (Fred L Johnson)

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---------------------------------------------------------------------- Date: Fri, 17 Jul 2009 07:41:10 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: refractometers Can any of the resident instrument-hounds provide their current opinion on refractometers in homebrewing? I've never used one, but it does seem like a quicker and easier way to measure gravity of the boil or mash runnings. I do wonder about the effect of break material (or turbidity in general) and also whether there are annoying cleaning/calibration requirements. Any experiences or thoughts would be appreciated. Matt Return to table of contents
Date: Sat, 18 Jul 2009 16:38:05 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Hefeweizen and wit brewing I have had some success brewing hefeweizen and wit, but I've never felt that I've produced a superb version of either of these. I really would like to get more bubble gum flavor into these. I've used Wyeast 3068 several times for the hefeweizen and get plenty of banana, but not bubble gum. I've used Wyeast 3944 for the wit a few times. I've used a ferulic acid rest several times (30 min), but this hasn't really made much difference in getting the bubble gum flavor. I've heard that these are a couple of beer styles that may benefit from underpitching, but I've always pitched at about 1 million cells/mL/ degree Plato. Pitching and fermentation temperature has typically been 63-65 F and I still get a lot of banana. I'd love to hear what makes a good hefeweizen or wit that has less banana esters and more of the bubble gum flavor (esters?, phenols?). Fred L Johnson Apex, North Carolina, USA Return to table of contents
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