So I'm cheap and rarely get specialty yeasts without a plan for a multitude of beers based on repitching. That said, I saw WLP Wit II Platinum when I was in Minneapolis and picked it up because I wanted a wit for summer (better late than never I say!). I have not decided what to with the cake that I will have in a week or so and am looking for thoughts on what to make, especially with a recipe. I have enjoyed Boulevard's Two Jokers double wit, and also Deschuetes' Chainbreaker White IPA so I am leaning towards one of those, but am not set on anything. Has anyone used a wit cake for other big beers like tripels or BDSAs?
So get the grist for your imperial wit, do a full sour mash and get it nice and tart with the lacto goodness, sparge and brew your imperial wit with lots of citrus zest. Bang, sour imperial wit.
If you don't get around to using it, just wash the yeast and store a jar or 2 for later. There's a good tutorial on homebrew talk on how to do it right.
Been wanting to do an imperial wit with chamomile, sweet orange peel and coconut and age it in a rum barrel. Sadly I have no time to brew
Brett Saison. Brew a ~7.5% abv pilsner/wheat type beer then ferment with the wit yeast cake and a brett blend of your choosing. Just an idea. I think the combination could be very interesting.
Interesting idea, but I have some flaked spelt and 3711 coming my way... I like the Brett idea though as I have a bunch of Brett Brux to use
I'd consider just about any style of Belgian. Is there such a thing as a dark mild belgian? Abby just doesn't fit that bill. A Belgian PA or IPA would also be very tasty. A baltic porter would also be pretty awesome. I'm not sure what "medium" alcohol tolerance means. Er, that's from the site not my own shortcomings from being a light-weight or anything.
I'd go the Imperial Wit route, maybe subbing some honey or something for some of the flaked wheat to keep the body on the lighter side. A wit/tripel hybrid, if you will.
Agreed, but I'm looking for something to do with the cake in a matter of weeks rather than months as I have enough session beers, and don't need 2 wits on tap at the same time...
You could use it to brew a dark witbier. Use some midnight wheat and/or carafa special III and change up the spice from your regular wit a little.
trying to wrap my head around brett in a wit and i just can't. and i'm a guy who uses lots of brett. i've been toying with doing a wit beer with soursop and lactose. basically, emulating chinese milkshakes. i think it would be amazing.
