WB 06 is my go to for American wheat. Virtually zero esthers. And it's fast as hell and little to no sulphur. Cheers dudes!! 👍🍻
@BrewDudes
4 жыл бұрын
Right on - I haven't tried that one but I will for next time. - John
@WreckedBrewery
4 жыл бұрын
A nice classic style. Nice job keeping these alive! Cheers!
@BrewDudes
4 жыл бұрын
Keep them alive, bruv. If not us, then who?
@Jonobos
4 жыл бұрын
Keepers of the classic styles! This is why I love this channel. I get so bored with all the ipa saturating the market. Because they are so hip many of them are mediocre at best. Hops don't age well so maybe they are great at packaging? Either way I just want a brown ale, or a porter, or something that really expresses the malt sometimes and I sure as hell can't buy it. So we have to make it!
@BrewDudes
4 жыл бұрын
Thank you! We appreciate the support - John
@seosamhrosmuc
4 жыл бұрын
I've made a few with Midwestern Ale from Yeast bay,comes out great
@BrewDudes
4 жыл бұрын
That's great - thanks! - John
@richardhowarth4230
2 жыл бұрын
Brew dudes...I have a recipe with torrified wheat in a wheat beer. What's the difference between torrified and flaked wheat. Your wheat beer looks amazing 👍👍🙌🙌
@BrewDudes
2 жыл бұрын
Both are unmalted forms of wheat. Flaked wheat is steamed to gelatinize (make accessible) the starches and rolled out. Torrified wheat is steamed to gelatinize then its dried as is in a manner similar to making puffed rice cereal. I find that torrified wheat has a slightly more toasted grain flavor; likely because the torrification process happens at a higher temp than making flaked wheat. Lastly, Torrified Wheat needs to be milled where flaked wheat does not. Cheers! -Mike
@richardhowarth4230
2 жыл бұрын
@@BrewDudes thank you so much Mike for the information 👍👍 Brew on😀
@jimbolittle2243
4 жыл бұрын
Just made a wheat and added three quarters of a pound of rye. Can't wait to see how it turns out.
@Pr0pheT0252
4 жыл бұрын
Rye mostly gives u a lot of body.
@BrewDudes
4 жыл бұрын
Let us know how it comes out! - John
@jimbolittle2243
4 жыл бұрын
Just started the bottle conditioning but the sample was good. I might have been a little generous with the hops but the rye comes through in the finish. Its one in the winners circle.
@krisbrann3501
4 жыл бұрын
I need to make another one of those and will probably try that yeast and colder temps this time since you say it is mostly clean flavored. Not a big fan of Hefs and Belgians and other yeasty flavored beers. Last time I used Omega American Wheat yeast and beer wasn't bad and did well in competition but it had a really distinctive tartness to it that I wasn't a big fan of.
@BrewDudes
4 жыл бұрын
Yeah, I wonder if the best yeast for these American Wheat ales are is the Chico strain - WLP001. I have brewed an AWA with that White Labs yeast and didn't have any strong yeast derived flavors. I found the Wyeast 1010 had a sulfur-y aroma when I pitched it and it was present in the first pints of this beer. I had some yesterday and it was much mellower. Maybe the strains that are marketed for American Wheats are too "funky"? - John
@diverbob33
4 жыл бұрын
I wonder if a longer boil might have driven off more DMS and reduced or eliminated that sulfur aroma? Great video once again gentlemen!
@BrewDudes
4 жыл бұрын
Potentially, diverbob33 - thanks for the comment. Good to "see" you. - John
@catscats50
4 жыл бұрын
Have you tried Apollo hops, I've switched from Magnum to Apollo for bittering after I made a smash beer with lots of flame out and dry hops. The bitterness is super smooth with high alpha acid 18ish. The aroma is low the flavour is medium with a cooked dried orange peel flavour. Not much good for a NEIPA but would probably have gone well with your wheat beer.
@BrewDudes
4 жыл бұрын
I don't remember brewing with Apollo where it made an impact. I will add Apollo to the list of SMaSH beers to brew. Thanks! - John
@jafarym77
4 жыл бұрын
Yeah, there's definitely a sulphur smell coming from wyeast 1010...I have a batch fermenting right now.
@BrewDudes
4 жыл бұрын
True that! -Mike
@playingwithdata
4 жыл бұрын
I've had a bit of a turnaround on the American Wheat style. The commercial examples I'd had up until a year or so ago were dull and bland and I swore off them (the Goose Island one was the last straw, I think). At some point I had some wheat malt and Cascade/Centennial to use up and decided to do a spin on a Gumballhead recipe, having heard good things although I've never had the original. It turned out to be a cracking beer and I've been regularly brewing variations on it ever since. I guess I'm so out of out of the trendy beer scene that I wasn't even aware it was seen as "old school".
@BrewDudes
4 жыл бұрын
I don't know if it is old school. We made be exaggerating but some days it feels like there is only one beer style - hazy IPA. There's so many beer styles to try. Homebrewers may be the last line of defense of keeping that vast number of beer styles alive. - John
@playingwithdata
4 жыл бұрын
@@BrewDudes I know what you mean. In certain circles it's NEIPAs or "pastry" stouts and nothing else is relevant. It really is just a bubble mentality though. The rest of the world is ticking along drinking what they always have. I'll occasionally try one of the juice-bombs but they're ridiculously expensive (to buy or brew considering the cost of the hops) and just not something I want to drink much of. On the other hand my brewing rotation includes things like a mild, which is about as much of a staid old man's beer as you can get so maybe I just am one. :)
@rogerrossato9674
4 жыл бұрын
Friends!! If I can call you friends!! Could you please tell the temperatures in Celsius too?? There are many brazilian brewers fans!! Tks and great beers!!
@BrewDudes
4 жыл бұрын
Roger - we are friends and I apologize. We do have a global audience. We will try harder to do the °F to °C conversions before we put on the camera. Thanks for watching. - John
@rogerrossato9674
4 жыл бұрын
@@BrewDudes Tks guys, In this hard times you are so much more important!
@ajoyce
4 жыл бұрын
I have brewed around 300 batches I bet. None of them have been a American Wheat. Quite literally brewing one in 2 weeks for an event. I am going with the American Wheat yeast. Any idea if cooler is actually better for that yeast?
@BrewDudes
4 жыл бұрын
Conventional wisdom says that ale yeast produce less esters at lower temperatures. I put this statement to the test, mostly because my basement is cool this time of year. Fermentation was not slowed down because of the lower temperature with the strain I used (Wyeast 1010). I have used this yeast before and I find it to be a little sulfur-y. I had a pint last night and that aroma has gone away but in the immediate period of time it was in the keg, it was present. Short Circuited Brewers suggested using SafAle WB-06 - super clean and fast fermenting - try that. - John
@ElKataplun
4 жыл бұрын
Sulfur? Why?
@BrewDudes
4 жыл бұрын
Good question. When I opened both smack packs, both of them had a distinct sulfur aroma. I wonder if it is just a characteristic of the yeast. - John
Пікірлер: 35