yeast for a Honey Wheat?

[JMUBrew]

I made the HBA kit almost a year and a half ago now and haven't made it since then. But now its summer again and the SWMBO and others are calling out for, the masses are at my front door pounding on it, reading the keg labels looking for its name to cry out and hail....

...ok, you get the idea, some folks liked it and want me to brew it again!

Going to drum up my own recipe on it, but here's a question for you guys...what yeast do you think would work? I saw from the AG recipe on the HBA website that they list 1056, but I also see other folks in their own recipes listing WLP320 and other wheat yeasts.

Comments? Reccomendations?

"Talk amongst yourselves! Discuss!"

Cheers,
Greg

[Jay]

I would venture a guess that any of the hefe yeasts - WLP300 - Hefeweizen Ale; WLP320 - American Hefeweizen Ale. Which HBA kit and what was the yeast they used there. If you can wait until July - it looks like there will be a Seasonal yeast from White Labs.

[Jay]

If it's this one, i does call for 1056.. or WLP001

[JMUBrew]

Yeah its that one...I only thought HBA had only one Honey Wheat. See, thats my dilemma, I believe I used 1056 last time (been a while obviously) and it tasted great. Came out very clean and refreshing (guess that's their objective with that yeast). With that in mind...what do you think?

I don't have a problem using Hefe yeasts either (heck I have a hefe going right now). Just looking for ideas.

Thanks Jay,
Greg

[DerekT]

I've gotten very good results with Wyeast 2565 - Kolsch. Not quite as dry as 1056 and the mild fruitiness and slight tang is a nice complement to the honey. Safale S33 also does well although a bit sweeter than either of the other two.

[JMUBrew]

Kolsch eh? Interesting. Only problem I can see with a Kolsch yeast is the cold conditioning bit. Don't quite have the best resources for that. Great idea though.

[DerekT]

Kolsch eh? Interesting. Only problem I can see with a Kolsch yeast is the cold conditioning bit. Don't quite have the best resources for that. Great idea though.


'Cept that you aren't brewing a Kolsch -- just using it's favorable fermentation characteristics. The only down side is that the beer might be a little hazier than normal as a result of suspended yeast but that will still drop in the bottle (refrigerated if need be).

[JMUBrew]

Ok...I thought either way you had to cold condition it like a lager because of the yeast itself, not the style. So I guess I could just ferment it at higher temps and let it be cloudy.

[Jay]

Wouldn't a honey wheat be cloudy anyway by the style? As it is a wheat beer.

[JMUBrew]

Yeah, I think in the original recipe with the use of 1056 and Irish Moss it cleared up pretty darn well

[Cory]

I would stay away from a hefe yeast. The hefe flavors may overpower the honey flavor. In my wheats with stuff, like the peach wheat i brought to the last meeting, the raspberry wheat sitting in secondary, and my honey wheats, i use a very mellow yeast that won't give much of it's own flavor. Cali Ale is good, a Kolsch is good. The peach wheat and the raspberry wheat were made with Thames Valley Ale yeast.

Cory

[JMUBrew]

Thames Valley eh? Hmmm...could be fun.

So I'm thinking maybe Thames Valley or Kolsch. Haven't worked with either.

Weird thought...would British Cask ale be any good? *chuckle* Just throwing it out there! Plus its late and I've been baking for a potluck at work tmo.

Cheers,
Greg

[karzar5]

My humble opinion is that Kolsch yeast is the best yeast around. I've used it when i was at Cap City for our Kolsch. The temp we fermented at was mid 50's. I also use it on my Biere de Garde. I've brewed that beer 3 or 4 times. I've fermented it at 60 and 68 and both turned out really well. It's just a very clean yeast and produces a wonderful beer no matter what style or what temp you ferment at. If I were on an island and had to pick three things to bring I would take my Neil Young Harvest album, my guitar and some Kolsch yeast. You just can't beat that yeast.

[JMUBrew]

Alrighty then! Kolsch yeast it is! I think I can pull off 60 degree ferments (or just below that).

Got any yeast Kevin? :P

Greg

[karzar5]

I don't have any kolsch yeast, but if you're in the arlington area give Cap City a call. They always have it and are always willing to hook a homebrewer up.

[JMUBrew]

I'll see if I can give that a shot. If I can't get by there, I'll have to see if one of the local folks have it before ordering it online.

[DerekT]

If you need it I have Kolsch in smack pack and tube form.

- D

[JMUBrew]

Might have to try coming by next week. Don't really drive through Seven Corners now a days, but maybe I can swing it.

[DerekT]

Might have to try coming by next week. Don't really drive through Seven Corners now a days, but maybe I can swing it.


Obviously I'd prefer if people came by and saw the place but if that's a hassle we can always work something else out. I'm pretty sure I live out your way (I'm between Fx. P'way and Rt. 28) so getting it to you is no biggee. Anyway, just a thought. Brew on!

[JMUBrew]

Derek, You're somewhat in the area, I'm in N. Reston smack dab between Reston and FFX County Pkwys. Of course I'd like to swing by and see the shop! (Hence why I'm trying to work it in...just my hours sometimes suck for getting there!)

[karzar5]

If you're willing to wait a bit I know that Old Dominion is doing a Kolsch soon. It would be no problem for me to get some yeast from them. I think they're brewing it next week or so. Let me know if you want to go that route.

[JMUBrew]

Hey Kev...just out of curiousity, any idea when they were doing that Kolsch? (No rush, just thought abuot it for the first tiem since you mentioned)

Greg

[scootertig]

It went into the tank either yesterday or the day before, by my sources... Should be up in a few weeks, I'd guess...

[JeffH]

any word on their Krystal Weizen?

[scootertig]

It's available in the brewpub... I don't know when it'll hit stores...


aaron

[JMUBrew]

Here's a style question on this...which is better? Actual honey (I'm planning on using 1.5# honey) or Honey Malt (~1#)?

So far I'm looking at:
5.0 # Pale
4.5# Wheat
1.5 # Honey

1.0 oz Mt. Hood (Bittering)
1.0 oz Mt. Hood (Aroma)

Yeast: Kolsch

[DerekT]

Considering honey malt and honey have nothing in common beyond the name, I'd say it depends on what you want the beer to be -- a maltier beer from the malt, or a dryer and stronger beer from the honey?

BTW, if you want honey malt I am carrying it and the first shipment should arrive tomorrow.

[JMUBrew]

I'm probably going to go with the second option...