The Brewing Network Show- 9/18/05

[BeerPal]

This week, The Brewing Network Show is back with its full crew and ready to bring home the action to you once again. Dr. Scott is back from hiatus, Justin has returned from whatever the hell he was doing, and Jon's got a finished batch of most excellent wine to talk about (traitor!!). Our featured guest this week will be Shaun O'Sullivan, Brewmaster at 21st Amendment in San Francisco. Can't go wrong in beer with an Irish name like that right? Our discussion this week will be on wheat beers, like German weissbiers and American wheats as well. Tune in at 5pm Pacific Time on Sunday (Monday, 0100 UTC) to catch the fun, the info, and the interview. Also, if you're planning to brew that day, Brewcaster Justin will be hosting a new Blues show in our line-up, beginning Sunday morning at 10am Pacific Time (Sunday, 1800 UTC), so catch some good ol' Blues while your brewin' the good stuff. Prost!

As always, the show is free with no commercials. RDWHAHB with the gang in the chat room during the webcast and get your brewing questions answered on-air!

http://www.thebrewingnetwork.com




The Brewcasters will be back in force on Sunday!

[Ozbrewer]

can i pre ask a question ?

yes?...good

ok i have been working on a wheat/weiss beer, I have no real idea what catergory it should fit into, i have been calling it a weissbier, but as i have no commercial beer to compare it to o have no idea


It basically 50/50 pils and wheat with yeast cultured from a bottle of schneider weiss.....hops to about 15 ibu, maybe a little more, it has a nice banana tone, is very pale and slightly cloudy.....my question is why does my beer taste so bloody good????

ok no thats not really the question, my question is, i would like to get the taste a little more tangy without adding citrus, would an overnight mash do this, or maybe some brett?,

also i mash this at 66 deg c, but i would like it to be a little thinner on the final gravity, what temp does wheat malt like to be mashed at?

also, i love a nice thick creamy head on my wheat beer, but getting Final gravities around 1008 or lower does leave the beer with less body, is there a method to still have good head:shock:, but a thinner dryer beer

sinsearly yours...bla bla bla bla

[Dr Scott]

can i pre ask a question ?

yes?...good

my question is why does my beer taste so bloody good????

ok no thats not really the question, my question is, i would like to get the taste a little more tangy without adding citrus, would an overnight mash do this, or maybe some brett?,

Haven't you heard of the saying,"why change a good thing?" Yeah... me neither

Try using some Un-malted wheat (10-15%). I think this will give you some of that tang you're looking for w/o resorting to other, more difficult things. At least as a first step. (The Brett experiment does sound interesting though.) Add a little carapils (very little) to aid in the head retention if you need to, but the wheat should have enough protein to pull this off by itself.

Hope this helps.
Cheers, Dr Scott