HOMEBREW Digest #5582 Fri 24 July 2009

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  Hefe (more) ("Darrell G. Leavitt")
  Open vs Closed fermentation (Glyn and Mary)
  Double WIt? (j.handy)

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---------------------------------------------------------------------- Date: Fri, 24 Jul 2009 05:25:39 -0400 (EDT) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: Hefe (more) I don't recall if it was on the HbD, or if I heard this from a local Commercial brewer (Lake Placid Brewing Company), but "top cropping" was also of importance to the making of a good hefe. That is, in an open fermenter, when it is at high krauezen (sp?) to skim the active yeast from the top for your new batch. I love the Hefes, and recently made one with Heather Tips (1 oz) in at knock out. This created a very interesting flavor. For the next batch I used wormwood (1 oz also) and this proved to be too much, ie the barky flavor of the wormwood (artemesia absenthium) is rather strong. Next time I will use just 1/2 oz. It is hard for me to stick to the recipe. Happy Brewing! Darrell Return to table of contents
Date: Fri, 24 Jul 2009 05:55:47 -0700 (PDT) From: Glyn and Mary <graininfuser at yahoo.com> Subject: Open vs Closed fermentation Nothing to add to the Weissbier conversation, but I have enjoyed the thread. To me the difference between open and closed fermentation is the oxygen available to the yeast. In the closed system once the oxygen in the head space is absorbed or expelled, there is no more. In the open system there is always more available. Glyn So. Middle TN Return to table of contents
Date: Fri, 24 Jul 2009 21:32:33 +0000 (UTC) From: j.handy at comcast.net Subject: Double WIt? My local microbrew store sent me this notice about double wits: Double/imperial Wits are the newest craze in the market, with bigger alcohol and bigger flavor. These are Witbiers on steroids!! Samuel Adams Imperial Wit - 10.5% ABV Boulevard Two Jokers Double-Wit - 8% ABV Great Divide Double Wit - 8.1% ABV Has anyone made these? Is it just a matter of adding more sugar? More Malt? Thanks, Jim H. Return to table of contents
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