Happygaarden

[andysmok]

I finally got round to making something similar to hoegaarden;

23 litres
13.3l Mash Liquor
33.6l Total Liquor
OG 1052 FG 1012
ABV 5.2%
Colour 5 EBC
IBU 20

2500g Larger Malt
2300g Wheat Malt
500g Torrified Wheat
90 minute mash

20g Fuggle
25g EK Goldings
90 minute boil

15g Coriander seeds
25g Curacao orange peel
10 minutes boil

Munic Yeast

All went well apart from a slow mash tun drain, which was to be expected. The next day I went into the kitchen to find out that the yeast was trying to cover itself throughout the entire kitchen (no time for a picture as the wife was not up yet!) It smelt fantastic though, just like the real thing.

[adm]

Nice job!

It must be the time of the year for brewing Wits....I made one yesterday as well!

[escapizm]

Sounds good, have to let us know how it tastes. Will you keg or bottle?

[DarloDave]

Looks good, this is definatly on my to do list, along with about a hundred other beers!

[andysmok]

I'm kegging the stuff tomorrow, I should have a bit left for a few bottles to

[andysmok]

I got the stuff in a keg on Friday and filled a couple of bottles.

Now i have never used Munich yeast before and i am wondering if this beer is infected as there was a quite slimy frothy layer of something on the surface of the beer.

It had defo stopped fermenting as it stopped at 1.010.

There was a slight whiff to the FV and i have just opened one of the bottles which i bottled only 5 days ago to see if the smell had cleared but it still remains.

Does this sound like an infected batch or if i leave this longer will this smell clear.

I am always really thorough with cleanliness and have never had a bad batch yet so i am unsure what to do.

Maybe this will turn into a SADGAARDEN

[mysterio]

Leave it another week then taste it. Young beer can always smell/taste odd.

[yashicamat]

It is different this yeast. I made a 50% wheat 50% barley beer, bittered with hallertauer, with this yeast and it tasted very different to what I was expecting. Mine dropped brilliantly bright within two weeks though! Not quite what a German yeast is supposed to do . . .