I don't know.....but I'll find out!macleanb wrote:Isnt it the suspended yeast that and the wheat proteins that make wit cloudy, so you wouldnt expect to see either until after you added the yeast and then after you chilled the beer?
12 Sept 2008 Wit's End Belgian Wit AG
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llannige
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It's come out really nice!
It looks just like Hoegaarden, and tastes very, very similar - but a bit better to my mind. Came out nicely cloudy despite my earlier worries - obviously it is the yeast that gives it the cloudiness.
The spices come through nicely without being overpowering and it has a smooth citrus taste with a little tartness to it.
Very refreshing indeed, although it needs to be carbonated quite a lot to really be at it's best - I have it carbonated to 3.5 vols which is perfect.
If I was to do it again (which I will), I would not bother with the protafloc tablet, and also crush the coriander seeds beofre putting them into the last five minutes or so of the boil.
It looks just like Hoegaarden, and tastes very, very similar - but a bit better to my mind. Came out nicely cloudy despite my earlier worries - obviously it is the yeast that gives it the cloudiness.
The spices come through nicely without being overpowering and it has a smooth citrus taste with a little tartness to it.
Very refreshing indeed, although it needs to be carbonated quite a lot to really be at it's best - I have it carbonated to 3.5 vols which is perfect.
If I was to do it again (which I will), I would not bother with the protafloc tablet, and also crush the coriander seeds beofre putting them into the last five minutes or so of the boil.