I’m fermenting mine with 6lbs of wheat and 5lbs of two row. 1/2 oats and 1/2 carapils. Two ozs of dried sweet orange peel and 1oz Tetnang at 60 minutes. Then 25 grams of mosaic at flame out for extra tropical flavor. I hope it turns out well.
This was fun to see you brew with others and get some outside input. Also I had never heard of grains of paradise before a few weeks ago when I brewed with it for the first time, an interesting spice character for sure
Excellent series, Belgian style beers were my first step outside the traditional American lagers and is what really inspired me to start brewing. The lack of options in my area at the time was the only way I could try these amazing beers.
The Video on your "Lar" gaarden recipe was the first all grain recipe I brewed. I have changed the spices and upped the chamomile but the rest of the recipe is the same. and I brew it every year.
Hugs from Brazil! Please make a kveik series! I have this beer in mind, an weissbier fermented 3 days 19°C with Belle Saison and the rest with an underpitching of Voss kveik, to make a spicy and orangy weiss. I came out with the name of "Vossbier" to this brew!
Cool video. I did have chamomile in my Wit which I was very pleased with. I do remember your sister in the “old video”. If I remember correctly she was offended when you asked her to get a beer for you. Funny moment. Nice to see you back in action.
Hi! A colder-ferm-temp (like sub-20C) with a saison strain works wonders as well! If you have trouble with the wit-strains. I find that many wit-strains produce massive and longstaying diac. Great video, thx!!
@@TheApartmentBrewer Yes that might become a problem. I’ve used BE-134, M41 and the dupont strain matched with a higher mash temp and that worked quite well. But, of course, it will probably be different for everyone!
Looking into a wit for my next beer and very glad you talked about pressure fermentation with it! I was thinking i may try about 1-1.5psi. If you have any exact recommendations I would love to hear it. Thanks!
What's cool about the Belgian wits that I've had (Blanche de Bruges, Hoegaarden) and some American wits (Allaghash) have a very mild phenolic character and large fruity character. However, my personal attempts at a wit have come out predominantly peppery and only mildly fruity while using used Omega's Wit and WY3944. Although I did ferment them at 70-72F every time. Is 65F the way to go and bring out the fruity side of these yeasts? Do you think ramping it up on day 2 would help add some more citrus to your brew?
Try switching up the yeasts perhaps. It depend on what kind of fruity you are talking about. If its orange/lemon bright citrus, thats not entirely yeast-derived and depends on the addition. If its pear/apple/banana, that will be yeast derived.
Hey thanks for the video. My question is what are your thoughts on sparging? I've noticed in most of your later videos here you do not sparge just wondering how necessary it is. Thanks Mike
Great Video again! But please consider using a on-body-microphone all the time for that extra crispyness soundwise! Also there is the Mangrove Jack M21 Wit around since quite a while :) Im also a great fan of the Style and i greatly prefer Amsterdams "Brouwerij IJwit Witbeer" over the Hoegarden but also love Grimbergen Blanche. Hoegarden is just a little to dry and tart for my liking and not quite that tasty compared to the two other beers.
They are certainly great beers. I've been using a $70 Rode lapel mic in every single shot since 2021 and I put a lot of work into post-processing my audio to filter out hums, and boost the natural frequencies of my voice. I can't always control the environment I film in so please bear with me on this one. I figured people would appreciate the change in scenery.
K-97 is a kolsch style yeast, I don't think it would come through the same way in this beer but it might be an ok last-ditch sub. The others are good to mention thanks!
I live in York and Mexitaly has great food and beer! If you come back to York, give me a shout and maybe you could get together with our local home brew club.
My intro to this style (as well as bottled craft beer in general) long ago was Avery's White Rascal...good memories. I like the idea of a 4% wit, a pint or 4 is no big deal lol. Good show!
White out is my favorite yeast for a Whit. I've tried Wyeast 3944 strain and didn't care for it came out bubble gummy. Also Fermentis has a dry strain WB-06 which I have used and find to be a good dry option for Whits. Still prefer White out though. Great video.
Really enjoyed the yeast profile, it was very pleasant! I would be hesitant to use WB06 since it is so incredibly phenolic and also diastaticus positive, but it can work as a last ditch option.
Just curious, but do you ever rebrew these recipes with the possible improvements in mind? I feel like I always brew different recipes instead of trying to nail down one great one.
Awesome Video! I actually brewed my first Witbier a couple of days ago. I ended up pitching Safale T-58 yeast since that's the only Belgian yeast strain my homebrew store had. Hopefully it comes out good!
Great video. When you got to the testing section, I saw you alone there and I was a bit upset. But then you passed the 🎤 mic ti the other people, who are great to hear.
Excellent video as always. I brewed one like this but because it's very hot in the south, and I have very hard time ordering liquid yeast, I used SafAle T58 and fermented cold. Did a pretty good job. Also I LOVE using Bulgur Wheat in such beers because of the flavor profile! Give it a try, you can buy it from any grocery store. Cheers, Steve 🍺
Thanks for watching it and glad you enjoyed it! Glad to hear cold fermented T58 worked pretty well, and thats a great idea about the Bulger wheat. Thanks for sharing!
Good Wits beers tend to have at least 40% wheat, many have 50% and a part of it is unmalted wheat but can be replaced by flakes and depending on the equipment, seems yours is good, it needs step mash : 45C if you want more cloves, 50C, 61-62C for 22-30', 68-71C for 20-30, mashout. cheers!
Amazing! Thank you. Shall try this out for sure. Will need to see how I can substitute Red Malted Wheat and Spelt Malt (which are not available where I live). On another note, the combination of the background music and the hum from the background (chimney or the boil?) sort of don't go too well together. Perhaps consider reducing the volume of the music? Big fan of your work! Thank you.
It was more of a random curiosity than a deliberate recipe decision. I would recommend sticking with regular white wheat. Noted on the music, filming in any place other than a controlled sound environment is incredibly difficult so please bear with me.
Grains of paradise are quite potent, I only use like a pinch if I can help it. Might I suggest a weird zigzag to the next batch: coriander yees, but also a touch of *bergamot* orange peels, and pink peppercorn. I’ve done it in a saison and it pops.
Agreed, it was very powerful! I love the ideas suggested though, I will need to try that! Yes you are correct, every time I've done a ferulic acid rest its been way too phenolic for my tastes, but also nobody doing a first time homebrew should get into that much detail.
Actually yes it does. It was a worthwhile substitute to using unmalted wheat, adding a ton of puffiness. Flavorwise it was hard to distinguish from wheat, maybe a little nutty.
I’m fermenting mine with 6lbs of wheat and 5lbs of two row. 1/2 oats and 1/2 carapils. Two ozs of dried sweet orange peel and 1oz Tetnang at 60 minutes. Then 25 grams of mosaic at flame out for extra tropical flavor. I hope it turns out well.
This was fun to see you brew with others and get some outside input. Also I had never heard of grains of paradise before a few weeks ago when I brewed with it for the first time, an interesting spice character for sure
Thanks Trent! Yeah they are quite potent and interesting spices!
Excellent series, Belgian style beers were my first step outside the traditional American lagers and is what really inspired me to start brewing. The lack of options in my area at the time was the only way I could try these amazing beers.
They're what got me to start brewing as well!
Yummy. Brewing witbier was a primary motivation for me wanting to get into home brewing 23 years ago.
The Video on your "Lar" gaarden recipe was the first all grain recipe I brewed. I have changed the spices and upped the chamomile but the rest of the recipe is the same. and I brew it every year.
@@jamescrabtree72 very nice!
Thanks Larry! It's a really good gateway beer for people especially since blue moon sort of counts as a wit.
Steve, you need some proper glass cleaning for those close up shots! The video, however, was great as always. Brewing a Wit tomorrow. Cheers.
could you make it higher ABV % if you wanted? how would you do this
Hugs from Brazil!
Please make a kveik series! I have this beer in mind, an weissbier fermented 3 days 19°C with Belle Saison and the rest with an underpitching of Voss kveik, to make a spicy and orangy weiss. I came out with the name of "Vossbier" to this brew!
I spent most of last year doing a kveik series, there is a playlist for it. Great beer!
Imagine a wit with spruce tips in it… Has to be a awesome?
Cool video. I did have chamomile in my Wit which I was very pleased with. I do remember your sister in the “old video”. If I remember correctly she was offended when you asked her to get a beer for you. Funny moment. Nice to see you back in action.
Haha yeah that was quite the video. Glad to be back brewing and tasting!
Hi! A colder-ferm-temp (like sub-20C) with a saison strain works wonders as well! If you have trouble with the wit-strains. I find that many wit-strains produce massive and longstaying diac. Great video, thx!!
That's a very interesting idea! I would be concerned about it getting very dry though.
@@TheApartmentBrewer Yes that might become a problem. I’ve used BE-134, M41 and the dupont strain matched with a higher mash temp and that worked quite well. But, of course, it will probably be different for everyone!
Looking into a wit for my next beer and very glad you talked about pressure fermentation with it! I was thinking i may try about 1-1.5psi. If you have any exact recommendations I would love to hear it. Thanks!
Best of luck! Give it a low pressure up to 5 psi
Fun little brew day!!! Love the extra tasting notes too!! Cheers!!
Glad you enjoyed it!
What's cool about the Belgian wits that I've had (Blanche de Bruges, Hoegaarden) and some American wits (Allaghash) have a very mild phenolic character and large fruity character. However, my personal attempts at a wit have come out predominantly peppery and only mildly fruity while using used Omega's Wit and WY3944. Although I did ferment them at 70-72F every time. Is 65F the way to go and bring out the fruity side of these yeasts? Do you think ramping it up on day 2 would help add some more citrus to your brew?
Try switching up the yeasts perhaps. It depend on what kind of fruity you are talking about. If its orange/lemon bright citrus, thats not entirely yeast-derived and depends on the addition. If its pear/apple/banana, that will be yeast derived.
Hey thanks for the video. My question is what are your thoughts on sparging? I've noticed in most of your later videos here you do not sparge just wondering how necessary it is.
Thanks
Mike
I don't sparge but it does help a lot for efficiency.
Great Video again! But please consider using a on-body-microphone all the time for that extra crispyness soundwise! Also there is the Mangrove Jack M21 Wit around since quite a while :) Im also a great fan of the Style and i greatly prefer Amsterdams "Brouwerij IJwit Witbeer" over the Hoegarden but also love Grimbergen Blanche. Hoegarden is just a little to dry and tart for my liking and not quite that tasty compared to the two other beers.
They are certainly great beers. I've been using a $70 Rode lapel mic in every single shot since 2021 and I put a lot of work into post-processing my audio to filter out hums, and boost the natural frequencies of my voice. I can't always control the environment I film in so please bear with me on this one. I figured people would appreciate the change in scenery.
One of the few styles I can drink anytime of the year
Mangrove Jack M21 and Safale K-97 also dry yeast alternatives as well as Omega OYL-30 in liquid.
K-97 is a kolsch style yeast, I don't think it would come through the same way in this beer but it might be an ok last-ditch sub. The others are good to mention thanks!
I live in York and Mexitaly has great food and beer! If you come back to York, give me a shout and maybe you could get together with our local home brew club.
Nice! Yeah their beer was outstanding!
My intro to this style (as well as bottled craft beer in general) long ago was Avery's White Rascal...good memories. I like the idea of a 4% wit, a pint or 4 is no big deal lol. Good show!
Excellent! Yeah I'm a big fan of lower abv beers in general as well.
Great video! Loved Belgian Wits, I brew one every summer! I went to college in York, PA and now live 30min south!! Lots of great brewpubs in the area!
Pennsylvania has some outstanding small breweries and they are everywhere!
White out is my favorite yeast for a Whit. I've tried Wyeast 3944 strain and didn't care for it came out bubble gummy. Also Fermentis has a dry strain WB-06 which I have used and find to be a good dry option for Whits. Still prefer White out though. Great video.
Really enjoyed the yeast profile, it was very pleasant! I would be hesitant to use WB06 since it is so incredibly phenolic and also diastaticus positive, but it can work as a last ditch option.
Just curious, but do you ever rebrew these recipes with the possible improvements in mind? I feel like I always brew different recipes instead of trying to nail down one great one.
Not really, mostly because I and the rest of the internet craves variety. But I have always wanted to perfect a beer over consistent rebrews.
Awesome Video! I actually brewed my first Witbier a couple of days ago. I ended up pitching Safale T-58 yeast since that's the only Belgian yeast strain my homebrew store had. Hopefully it comes out good!
Nice! Hope it turns out great!
Another great video! We’re you visiting York, PA or did I miss something? Can’t wait for the next one!
Yup, just visiting some family in the area with brewery connections!
Great video.
When you got to the testing section, I saw you alone there and I was a bit upset. But then you passed the 🎤 mic ti the other people, who are great to hear.
Always good to have a few other tasters when I get a chance
Curious as to the crush difference. Was it more or less than your usual. I'm assuming less of a crush, just for brewery later ability
Much wider gap in the mill
Excellent video as always. I brewed one like this but because it's very hot in the south, and I have very hard time ordering liquid yeast, I used SafAle T58 and fermented cold. Did a pretty good job. Also I LOVE using Bulgur Wheat in such beers because of the flavor profile! Give it a try, you can buy it from any grocery store. Cheers, Steve 🍺
Thanks for watching it and glad you enjoyed it! Glad to hear cold fermented T58 worked pretty well, and thats a great idea about the Bulger wheat. Thanks for sharing!
Good Wits beers tend to have at least 40% wheat, many have 50% and a part of it is unmalted wheat but can be replaced by flakes and depending on the equipment, seems yours is good, it needs step mash : 45C if you want more cloves, 50C, 61-62C for 22-30', 68-71C for 20-30, mashout. cheers!
This is true, but as I said at the beginning this was more of an experimental grist.
Probably my favorite beer to brew and keep on tap here. Cheers Sir!
Also one of my favorites but not on tap enough! Cheers!
Amazing! Thank you. Shall try this out for sure. Will need to see how I can substitute Red Malted Wheat and Spelt Malt (which are not available where I live).
On another note, the combination of the background music and the hum from the background (chimney or the boil?) sort of don't go too well together. Perhaps consider reducing the volume of the music?
Big fan of your work!
Thank you.
It was more of a random curiosity than a deliberate recipe decision. I would recommend sticking with regular white wheat. Noted on the music, filming in any place other than a controlled sound environment is incredibly difficult so please bear with me.
@@TheApartmentBrewer Thank you for the response! Shall give it a go. Also, no worries on the sound. Just an observation.
Always nice to get feedback from someone on your beer
Yes it is!
Grains of paradise are quite potent, I only use like a pinch if I can help it. Might I suggest a weird zigzag to the next batch: coriander yees, but also a touch of *bergamot* orange peels, and pink peppercorn. I’ve done it in a saison and it pops.
Follow up: do you not prefer a ferulic acid rest for the wheat beers? Or was that an intentional decision for the noobs coming for the class?
Agreed, it was very powerful! I love the ideas suggested though, I will need to try that! Yes you are correct, every time I've done a ferulic acid rest its been way too phenolic for my tastes, but also nobody doing a first time homebrew should get into that much detail.
Looks delicious, have you ever added Brett to any of your wits?
Nope! But an interesting idea, the brett would have plenty of stuff to chew on over time.
😎👍🏻👍🏻🍺🍺
Cheers Tom!
Great video! Does the spelt malt bring anything particular to the party?
Actually yes it does. It was a worthwhile substitute to using unmalted wheat, adding a ton of puffiness. Flavorwise it was hard to distinguish from wheat, maybe a little nutty.
@@TheApartmentBrewer Interesting!
It would be interesting to do a side by side yours to the one brewed by the brewery.
They didn't brew one, I was just teaching a homebrew class alongside their head brewer in the brewery.
@@TheApartmentBrewer sorry I must have mis understood I thought you said they were brewing a copy of it in larger scale
Loved the dr evil Belgium dip at the end
Haha nice!
Fascinating to watch👀
Thank you Ed!!