Rob Schneiderweisse

[Swoonara]

Not bad for 10-month-old yeast. I'm impressed

[crookedeyeboy]

Not bad indeed. Im about to go and plate it out to rejuvenate it. Once ive pulled some good colonies off Ill stick it on a slope to keep for when anyone wants some.

Sorry about Sat night how did it go?

[Rubbery]

I am planning a wheat beer soon.

I have pale malt and wheat malt, but no vienna or munich. What will I be missing if I use just pale and wheat?

I have Hallertau Hersbrucker and Schnieder yeast (to be captured from 2 bottles).

This is a bit off-piste for me as I usually brew bitter/porter.

[dave-o]

I have pale malt and wheat malt, but no vienna or munich. What will I be missing if I use just pale and wheat?
.

A bit of maltiness.

[crookedeyeboy]

Well it took 11 days to get down from 1045 (bit low I know) to 1009 so a good 4.6% beer. I transferred it into a secondary with some Finings Adjunct to treat some of the protein and now its ready for bottling.
I tasted a bit and it tastes lovely, like nothing Ive made before. The yeast has added so much to in the way of fruitynesss and flavour. Cant wait to see what its like in the summer with a BBQ and maybe a slice of lime!!

[Eadweard]

What temperature did you ferment at?

[smdjoachim]

"maybe a slice of lime!!"

[crookedeyeboy]

No lime??? haha!

Im not sure of the temperature Ed, to be fair it spent 11 days in our terrace house lounge and because of the cellar the temp in there goes from 22°C with the heating on down to probably 17-18°C at night so it must have had a bit of an up and down attenuation!

[Rubbery]

I am going to brew a wheat beer this week from what I have in stock. This is a new style to me and I have substituted a lot of the malts. Will this be drinkable?

2000g Wheat Malt (54.1%)
1600g Pale Malt (43.2%)
100g Crystal Malt (2.7%)

45g Hallertauer Hersbrucker @ 60 mins

Reclaimed Schneiderweisse yeast (already bubbling away)

Final Volume: 19 Litres
Original Gravity: 1.044
Final Gravity: 1.010
Alcohol Content: 4.4% ABV
Total Liquor: 28.8 Litres
Mash Liquor: 9.3 Litres
Mash Efficiency: 75%
Bitterness: 17 EBU
Colour: 11 EBC

Some specific questions:

• I have substituted larger malt with Maris Otter - will that make a huge difference (as base malt is Wheat)?
• I have substituted munich malt with crystal - ok?
• I don't want anything too strong, so have limited myself to 1.040
• Is 60min boil enough?
• Do I want to add Irish Moss?
• Is 18C a suitable fermenation temperature?
• How lively will the yeast be? I have limited myself to 19L, so that I have plenty of head space in a 25L bucket.
• This will be bottled - how much conditioning sugar will I need?

Any advice would be welcome.