Double Brewday: Black Walnut Mild and Mauri Weissbier

[seymour]

UPDATE: here's what they look like. You can't fake head retention and lace like that. Can you believe the Mauri Weissbier was bottled only a week ago?!

They already taste good too. The yeast is still toning-down on both, they'll certainly be even better in several weeks, but I can't stop myself from drinking them as is. Wish you all were here to share.

I'm pretty sure the John Smith's Extra Smooth glass makes it taste better.

[orlando]

I'm pretty sure the John Smith's Extra Smooth glass makes it taste better.

Not if what was on it was in it

That Wiess is incredible for 1 week in bottle

[Trefoyl]

Lew Bryson is a Philly area beer writer / blogger trying to encourage session beers. He reluctantly includes beers as high as 4.5% in the definition to try widen the prospective audience who need to be weened off high alcohol imperial styles.
http://sessionbeerproject.blogspot.com/

Most of my homebrews are session beers because they are very hard to find commercially; my favorite is a 4.2% hoppy blonde by Carton Brewing. Other than because they are on the Jersey shore, I don't know why it's called Boat

[zgoda]

I'm interested in Weisse outcome. The grain bill is closer to Belgian witbier than to Bavarian Weisse. Mauri yeast is my wheat yeast of choice for coming warm season.

[seymour]

I'm interested in Weisse outcome. The grain bill is closer to Belgian witbier than to Bavarian Weisse. Mauri yeast is my wheat yeast of choice for coming warm season.

That's exactly right, I just named it after the yeast. As you predicted, the simple sugar addition increased the esters and phenols to the level of most Belgian golden ales. It's already exhibiting the banana ester which I wanted, but even stronger clove and black pepper phenols, with faint bubble gum. I had high hopes, but I think the Mauri Weiss yeast is even exceeding them. It's still just a tad hot and fusel-y so early in its conditioning, understandably, but each bottle I drink is more harmonious. I'll let you know again in a month or so, if any are left.

[WalesAles]

Re: Double Brewday: Black Walnut Mild and Mauri Weissbier

Post by seymour » Wed Feb 13, 2013 11:15 pm
Image

Hello Seymour,
The Weiss looks Neiss! Any further pics / comments on these beers after maturation. I`d love hear an update!
Is that a `St Peter`s` bottle in the Photo?
WA

[seymour]

Re: Double Brewday: Black Walnut Mild and Mauri Weissbier
Image

Hello Seymour,
The Weiss looks Neiss! Any further pics / comments on these beers after maturation. I'd love hear an update!
Is that a `St Peter`s` bottle in the Photo?
WA

Cheers WA,

That Mauri Weissbier was delicious, and is long gone. I don't think I took any other pictures. It got drunk up pretty fast, but it stayed hazy the whole time (which I like, but I know clarity is a big deal for some people). As previously described, the recipe was more like a Belgian Wit (pepper, clove, grassy, spritzy, light body, crisp and refreshing) than a true German hefeweizen. I hoped for more banana esters, but I might need to use a true liquid weiss yeast for that. I brew mostly dark milds and big brown complex ales, but I've been thinking I should brew something light and super-drinkable like this again.

I love that Mauri Weiss yeast, though. Uncle Joshua has generously mailed it to me a couple times. I've also used it on a Dark Mild that came out nicely.

And yes, I've got several St. Peters bottles I like to reuse. You?

[WalesAles]

Hello Seymour,
When I make my Weiss, should I use a top fermenting yeast or a bottom fermenting yeast? There are a few posts on here giving differing points of view. All help greatly appreciated.
Yes, I re-use my St Peters bottles because they look good!
WA

[seymour]

Hello Seymour,
When I make my Weiss, should I use a top fermenting yeast or a bottom fermenting yeast? There are a few posts on here giving differing points of view. All help greatly appreciated.
Yes, I re-use my St Peters bottles because they look good!
WA

Ale/top-fermenting yeast definitely, preferrably a specific wheat strain. The only time I've seen lager/bottom-fermenting yeast used for weiss is for bottle-conditioning (originally to make it more shelf-stable, transportable, etc), long after the flavourful esters and phenols were locked-in.

Well, in terms of full-disclosure, there are a few commercial Wheat Lagers, such as a decent one by Abita, but they're almost as neutral as any ol' pale lager. You want something more interesting than that, I'm sure.