So first is kind of a simple one that I feel I know the answer to, but figured I would get some other opinions on: I have a kit, Belgian Quad/Strong, and the recipe calls for after 10 days to transfer to secondary. My thing is it has been at the low side of the temp for fermenting, so here at 15 days it is still bubbling in the air lock, slowly but still going. Question is, should I put it in secondary now with is still going some (current SG is 1.020 ish, kit had no FG listed, Brewcipher says 1.014). Second: Not having done a Belgian before I went with an extract kit and Wyeast 3787, which was suggested. The sample when testing SG was tart, kind of very tart. I know most Belgians I have tried have some tartness to them, but it isn't really my thing. Will this subside over the course of three months in secondary? I don't like tart/sour beers... Third: changing gears here from the Belgian, I got a recipe for a Honey Brown my father used to make a lot. The recipe calls for 2.2lb of amber LME. I know my father's LHBS sells LME in bags by lb/oz not the cans/jugs that I get where I am. So I can handle this thre ways, wait until he visits (or me him, 5 hour drive), find a website that will do it (googled it and haven't had luck), or partial mash it with grains. So the question is, does anyone know a site that sells LME by the pound? Or anyone know how to make 2.2lb of amber LME with malts? Fourth: I have a buddy that doesn't like my beers. Well they aren't his thing, and one he couldn't drink (52 IBUs is WAY too much for him). He likes wheat ales, so I was thinking of trying a Hefeweizen, searched the web for recipes and ended up making this: -3.3lb(46%) Golden light LME -3.5lb(49%) Wheat Malt -.33lb(5%) Caramunich -1oz Hallertau 60min -1oz hallertau 5min OG1.044 Predicted FG: 1.012 IBU: 13 (Brewcipher says low) SRM 6 (brewcipher says high) My goal here is to brew something he would like and I would like (I like almost anything except tart/sour and saisons thus far, so I am open to most others), along with everyone else. I have never brewed "light" before so this will be a first for me. Also my first wheat anything. I thought about doing a Pale Ale, again having no experience brewing one, figured I would go with something new to me as well. So is this OK? should I add something else? Are the hops OK?
First question: Racking to secondary is actually optional. There is a belief that sitting on the yeast cake for an extended period of time contributes to off-flavors. It has become a dogma. However, I think recent experiments showed that testers could not reliably differentiate. (I am referring to this, specifically: http://brulosophy.com/2014/08/12/primary-only-vs-transfer-to-secondary-exbeeriment-results/) If you do rack to secondary, there is a chance of oxidation and introducing infection. For many this is an exercise in risk management. I will rack to secondary for equipment/logistical reasons occasionally, but my default process is single stage.
Question three: I recommend altering the recipe to use DME at a ratio of 1 DME :1.25 LME ( I believe that is the correct ratio). Many online sites will supply DME by the pound. If you have a little extra, you can keep it around for starters. If you really must have LME: http://www.homebrewing.org/Plain-Light-LME-Liquid-Malt-Extract-Syrup-1-Lb_p_959.html Otherwise, DME: http://www.homebrewing.org/Briess-Pale-Dry-Malt-Extract-1-Pound_p_5788.html
So this is a Big beer and is supposed to be in secondary for three months. I read that link, and he says that big beers is a reason to still go to secondary but again, just to have the primary free probably. I guess the time is my hang up. Sure an 11 day experiment is nice to see but has he moved one to longer times? like 3 or 4 weeks or further? I don't feel like experimenting right now, and have regularly been told secondary isn't required, but was looking for input due to length of time required in secondary.
Question 1: Do not rack to secondary while primary fermentation is still active. Wait until your FG is stable for at least a few days. Question 4: It sounds like you want a partial mash hefe recipe? If it were me I would use wheat malt extract ( keep I'm mind it is still normally 50-50 wheat to barley) and ditch the caramunich all together. Your hops sound fine assuming you are using a traditional hefe yeast. If you are going with an American strain use more late addition hops.
That was my take on transferring to secondary, wasn't sure if there was some mystical reason they said after 10 days. Will have to figure out the ratio of the Wheat LME to get the partial mash grains in spec. Why do people add caramunich to hefeweizens if you suggest taking it out? I heard it adds some malty body to it, which would make it more appealing to me (personally). And yes I plan on a basic German wheat yeast, 3068 i think it is.
It is not a requirement to age this beer in a secondary; aging the beer in bottles work just fine too. I brewed a Quad a few years ago and I let it go for three weeks (21 days) in the primary and then bottled that batch. My Quad needed about 6 months of bottle aging for the 'complexities' to be noticeable. That beer was enjoyable at 3+ years of age. I recommend that you be patient in terms of consuming your Quad. As to your statement of "The sample when testing SG was tart, kind of very tart." I am personally stumped here. Wyeast 3787 is one of my favorite Belgian yeast strains and I have brewed with it many, many times to produce various Belgian Ales (including my Quad) and that yeast never produced "tart" in any of my beers. Maybe you are just tasting a young/'green' beer? Cheers!
Regarding the caramunich, it's hard enough to make a light beer with lme, so why make it harder with caramunich? Personally, ive made a lot of hefeweizen over the years and prefer just pilsner and wheat malt. It has plenty body as is. Sometimes when I'm doing a single infusion I'll add a smidge of melanoidin malt, which works well IMO.
Well here's hoping to it being that. If it stays that tart when finished it will be a tough drink for me... Scott, Thanks for the input. As it is my first Hefe, might as well keep it simple.
I think everyone has pretty much answered your question here on the secondary of the quad.. so I'm gonna go straight to the hefe recipe and say the simpler the better. 50/50 Pilsner/wheat malt, hallertau or tettnang at 60 min to achieve 15 IBUs, and pitch a straight vial of either wyeast 3068 or white labs 300. Can't go wrong!
About the tartness I experienced I reread the description of the of the kit and part of it is in there "Its deep ruby - mahogany hue is the canvas for flavors of raisins, caramel sweetness, and tart dark fruits, as its smooth and luscious body fades into a lingering dry finish." I expected some but not to the degree I tasted. Tonight I will test again to see what I get for SG, but what exactly is tart dark fruits in beer?
Question 4 - I use Motueka and Sorachi Ace in my Hefe's I don't do a traditional one though, and often add limeaid in the fermentation process. SO refreshing.
Yes my parents had a cherry tree that was nothing but sour, here is hoping it doesn't stay promenant...
