TOPIC:

Dia dhuit,


Brewing Brewferm Wheat Beer Tarweibier I'm not sure whether I should be aiming for in terms of carbonation. I was going to go with 200g dextrose before I found this - I'd appreciate any suggestions or advice.

21 to 23 litres
brewed at 18 to 20 degrees

Dia is Muire dhuit, and welcome to the site!

I think I see your dilema, is it a Belgian Wit or German Weissbier? A search for Tarwebier seems to suggest it's Belgian (Brugge). You could aim for the higher level of that quoted for the Wit in the carbonator tool[/url:dafu2muy]; 2.6 volumes of CO2. For a German Weissbier it might be a bit low in strict BJCP style terms, but to be honest, I think it'd be just fine, and that's fairly high anyway.

So, assuming 22 litres and a temp of 19C, aiming for 2.6 volumes of gas, you're looking at 151g of dextrose/glucose/corn sugar.

So I bottled last night.

65 bottles from about 21 litres <!-- s;) --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s;) -->

I went for 150g of glucose to give about 2.6 volumes in this witbier. I figure I will leave them for 2 weeks to carbonate, then fridge condition for a further few weeks. I gather that wheat beers are best enjoyed young, perhaps 2 - 4 weeks fridge conditioning? Any advice on wheat beer conditioning schedules?

I've never really bothered cold conditioning, at least not on purpose. After two weeks I reckon your wheat beer will be ready to drink. It's the hop monsters or bigger beears that really benefit from being left alone for a month or so. My last IPA definitely benefitted from being left for 6 weeks. As you say, wheat beers are generally better young. As always, I am open to correction.

No posts in this topic in 4 years so I hope it notifies previous posters…. Or someone…

Anyway, my better half decided she would combine my love of beer, science & D.I.Y. and bought me a home brew kit for Christmas. Instructions on the can said ferment for 4-6 days or until you get a constant specific gravity of under 1.008. I done this and was steady at 1.006 after 7 days.

Instructions then said to bottle, but I had read on a few Home Brew Supply sites that putting it into another fermenter for 7-10 days helps improve an clear the brew. As I want my first batch to be as good as I can get it, so I bottled 4 bottles (just to see) and put the rest into a secondary (4 days ago so they should be ready in 3-6 days).
I primed the 4 bottles with Coopers carbonation drops (will be bulk priming in future) and left them to fizz up. My question is… how do I know when they are fizzed up? It says 2 weeks on the can, but this can vary. So is there any way of telling by looking at the beer? Should I see bubbles? Or is it just open one and see?

Any guidance much appreciated.

P.S. on another note, I have read all over the place not to ferment in the Hot Press. But because modern hot water tanks are so well insulated those rooms are not really “Hot” presses any more. Mine sits at a nice 21 degrees and that’s where I done my fermenting. All taste tests so far are good. Warm and flat so far but I reckon when fizzed up and chilled it will be good. <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->
Cheers iBrew.

About 20-22 is a good temp for priming to get going. Much less (say less than 18) and it'll be very slow, or not at all.

If your hotpress is 21C it sounds perfect.