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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  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




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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


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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.


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