I recently brewed a second runnings from a batch of wit beer. It is really nice, dry, and tart. The OG was 1.026 with a FG 0f 0.99. It can use a little character, so I was thinking of adding the half ounce of leftover crystal hops to the carboy for maybe 5 days? Is this a good amount? How long should I let it go? Thanks! Dan
Dry hop times are subjective so you will get a wide range of suggestions here. I like 4-6 days myself (the thinking is that shorter contact times = less vegetal flavors extracted out of the hops), and would especially not recommend extending it further on such a small delicate beer. Again, just my opinion though. Then again, it might not be too much of a big deal considering what a small amount of dry hops you are using. The advise I just gave is generally for large dry hopping amounts in very hop forward styles.
I "think" it is just a reuse of spent grains (maybe sparged a second time?) which gives a lower gravity, lower ABV beer?
Pretty much right on. Stan Hieronymus wrote about this in Brewing with Wheat. The crazy Belgians would run the mash a second time to make a small white table beer, or Petit Biere de Table. The ABV should be in the 3.5% range.
I think that it'd be dope. I really like crystal, I'm going to order another pound on this year's hop order.
I was planning on doing one of these off a wheatwine recipe, hitting it with brett trois, and dryhopping the shit out of it with mandarina Bavaria. I may just switch it to a grisette and be done.
Okay...like a "Petit Biere de Table" translates to like 'small beer table.' If it's like a 'small table beer' ==> Bière de petite table
I read it as "Small Beer of (the) Table" This reads as Beer of (the) Small Table, like a beer resting on an end table or something.
Translations are not always literal. In this case you are using English words with French grammar. Sent acne structure is different languages so literal translations don't always work.
Nitpickers. Leave it to the cheese eating surrender monkeys and their silly grammar rules to spoil a good conversation.
Biere de Table is "Table Beer." Same as Tafelbier in Dutch (or Patersbier). Very low alcohol beer made from second runnings; served at dinner in place of water. Even given to children on account of the low abv (usually 2% or less.) I've honestly never heard of Petite Biere de Table. Table Beer is "small" by definition. Confusing it with Petite Saison?
