tag:blogger.com,1999:blog-2631050128865202896.post235234696069108728..comments2023-10-23T12:00:40.475-05:00Comments on The Wort Hog Beer Blog: Better Beer Through ChemicalsKC Wort Hoghttp://www.blogger.com/profile/03228288621844279758noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2631050128865202896.post-50128401524975271772009-10-09T17:09:40.045-05:002009-10-09T17:09:40.045-05:00That was really tasty Maibock. You had about 4-5 ...That was really tasty Maibock. You had about 4-5 people camped out at the keg at Brew Day.<br /><br />btw - you're rocking out at PresentTim (Drunk-Monkey) Markshttps://www.blogger.com/profile/11553554434447988569noreply@blogger.comtag:blogger.com,1999:blog-2631050128865202896.post-60410179215947461692009-10-09T15:20:31.324-05:002009-10-09T15:20:31.324-05:00The yeast was Wyeast 2124, which is Weihenstephen ...The yeast was Wyeast 2124, which is Weihenstephen 34/70 (White Labs 833 is the same strain).<br /><br />I would have targeted 1.5 million cells per milliliter per degree plato (per George Fix) and this was slurry from a previous batch and I would have used the yeast calculator at mrmalty.com to determine the amount of slurry to use.<br /><br />I'm not sure how well I did though, since this fermentation was subpar in contrast to the prior fermentation of a Classic American Pilsner which was superb (and provided the yeast for the Maibock).Mr Wort Hognoreply@blogger.comtag:blogger.com,1999:blog-2631050128865202896.post-65828661130571641722009-10-09T13:37:51.049-05:002009-10-09T13:37:51.049-05:00Good idea! Since we started kegging, it's nice...Good idea! Since we started kegging, it's nice to have this sort of info. Out of curiosity, what kind of yeast did you use, and how much? Cheers.Matthttps://www.blogger.com/profile/06629101337818184267noreply@blogger.comtag:blogger.com,1999:blog-2631050128865202896.post-66046553047798500672009-10-09T08:44:20.587-05:002009-10-09T08:44:20.587-05:00You could add lactic acid to the tart dunkelweizen...You could add lactic acid to the tart dunkelweizen to taste and have a dunkel berliner weiss (okay the ABV would be too high and you would have the out of place banana and clove, but it might work).<br /><br />At the very least more acid would certainly cover up the existing tartness. :)Mr Wort Hognoreply@blogger.comtag:blogger.com,1999:blog-2631050128865202896.post-69694659314785157192009-10-09T06:50:46.127-05:002009-10-09T06:50:46.127-05:00I did a web search & found that someone made a...I did a web search & found that someone made an almond-vanilla dunkelweizen by adding amaretto and vanilla extract. Not a bad idea. I'd stick with good, REAL vanilla extract (http://gourmetfood.about.com/od/wheretobuygourmetfoods/tp/topvanillabrand.htm) and maybe do the same with almond extract instead of amaretto. However, the amaretto might add more sweetness to mask the tart flavor.KC Wort Hoghttps://www.blogger.com/profile/03228288621844279758noreply@blogger.comtag:blogger.com,1999:blog-2631050128865202896.post-33625182608787205542009-10-09T05:45:39.085-05:002009-10-09T05:45:39.085-05:00Great post, and good idea. I have gallons of a du...Great post, and good idea. I have gallons of a dunkelweizen that somehow came out kind of tart. No idea what to do with it, except maybe serve it at a party and hope people drink it anyhow.Danhttps://www.blogger.com/profile/13178761985520264906noreply@blogger.com