tag:blogger.com,1999:blog-8066877917844499643.post4883567115965745050..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Extract Weizen and Single TastingThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8066877917844499643.post-71361849906994012472011-10-03T10:49:24.935-04:002011-10-03T10:49:24.935-04:00Glad to hear! This batch was kept cold and went p...Glad to hear! This batch was kept cold and went pretty quickly on tap, so I never got to see much change. The similar all-grain batch I brewed a couple months ago has been changing slowly. First the banana dropped, then it seemed a bit hoppier, and now it has continued to mellow.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-10995901384126217012011-10-02T17:17:15.565-04:002011-10-02T17:17:15.565-04:00You'll be glad to hear that the banana is now ...You'll be glad to hear that the banana is now down to a perfect level. a touch of pear, which gives a hint of sweetness. It's turned into a lovely beer. Did your's change much over time after the first few weeks?Samhttps://www.blogger.com/profile/08187600334201174511noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33514940698530252682011-09-23T07:08:42.482-04:002011-09-23T07:08:42.482-04:00Thanks for the reply Mike. I'll give it a bit ...Thanks for the reply Mike. I'll give it a bit longer.Samhttps://www.blogger.com/profile/08187600334201174511noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67165849909408845952011-09-22T10:30:20.928-04:002011-09-22T10:30:20.928-04:00Even if the ambient temperature was 20 C the actua...Even if the ambient temperature was 20 C the actual temperature of the beer could have been 22-23 C with the heat produced by fermentation. Not really hot for a Belgian strain, but warm enough to cause the yeast to throw some extra banana (isoamyl acetate). Luckily banana is one of the quickest esters to fade, give it a few weeks and odds are it will have calmed down. Glad it sounds good otherwise, let me know how it works out.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-590070432711173472011-09-22T07:07:36.338-04:002011-09-22T07:07:36.338-04:00I know you posted this a long time ago now but I m...I know you posted this a long time ago now but I made the Lazy Monk 3 weeks ago and cracked the first bottle last night. <br /><br />I made it with Wyeast 1388 strong belgian ale yeast. I'm getting a lot of banana from it. Could it be that I fermented it too warm? I wasn't measuring the temp where it was fermenting but it can't be more than 19-20C.<br /><br />apart from the banana it's very good though. nice, dry and spicy. It's still young in the bottle so hopefully it will get better with age.Samhttps://www.blogger.com/profile/08187600334201174511noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5158131132706548812009-11-11T10:25:00.857-05:002009-11-11T10:25:00.857-05:00Sounds delicious, glad it worked out. The body may...Sounds delicious, glad it worked out. The body may improve with a bit of age, often the carbonation takes more than 2 weeks to really find an equilibrium (it will probably clear up too). <br /><br />I was really pleased with the way my batch turned out, I'll have to give it a try again.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74675721673920667852009-11-10T15:46:55.999-05:002009-11-10T15:46:55.999-05:00i made a very similar 5 gallon batch based on your...i made a very similar 5 gallon batch based on your SIngle recipe. I could only get my hands on Styrian Goldings and WL Abbey Ale yeast. Other than that I used all of the same technique and ingredients. I bottled with corn sugar for a change, ( as I've been exclusively using raw sugar as of late and wanted to try a change up),. Primary was intense. Everything just kind of exploded, added an blow off tube and let it do it's thing. The smell coming out was nothing less than awful; meaty, farty, rotten. I was very scared that the batch had been ruined somehow. I threw caution to the wind and racked to a secondary and let it sit for the requisite two weeks and then bottled. They've been bottled now for coming up on two weeks. I threw a 12oz in the fridge this morning and cracked it open about 4 hours later. Result: Delicious! Big fruity nose and lovely lacing. I'm bad at descriptives for taste but it really blew me away. Easy tags would be fruity, spicy and complex yet also very simple and easy to drink. I'd imagine after another week or so in the bottle they will be near perfect. A little on the hazy side even though I used the Whirlfloc. The only negative I can provide is that there is just something missing in the body. To new to homebrewing to be any more detailed about that, but, just kind of needs to have more mouthfeel I suppose. Other wise, a truly awesome, easy, recipe! Cheers!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-36410584724454260432009-10-29T08:43:27.587-04:002009-10-29T08:43:27.587-04:00I have not tried WB-06. So far I have heard mixed...I have not tried WB-06. So far I have heard mixed things, some people love it, and others don't think it stands up to the liquid versions. I really liked 3068, but so far 300 has not impressed me. I may give the dry a try next time around to mix things up.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91883613892762333682009-10-28T22:25:52.548-04:002009-10-28T22:25:52.548-04:00Have you tried the Fermentis WB-06? I have enjoyed...Have you tried the Fermentis WB-06? I have enjoyed a variety of liquid weizen yeasts but seem to trend back to it.Jakehttp://www.northerntable.comnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-90866956798465149942009-10-17T11:26:30.610-04:002009-10-17T11:26:30.610-04:00When I teach brewing we start by making a couple o...When I teach brewing we start by making a couple of dry malt extract beers, one of them being a German wheat beer. They are simple but tasting recipes, the hefe is just DME with one hop addition. I have never had the exract twang in the beers although I have heard that others have had that experience using old (oxygenated) liquid malt extract.<br />mark<br />www.backyardbrewer.blogspot.com<br />www.thebackyardbrewer.commarkhttps://www.blogger.com/profile/02629477662540676675noreply@blogger.com