After a run of bad luck with beers, I feel like I have emerged from a dark, dark night and produced some killer products. After two weeks in the secondary, I bottled my wheat beer, and of course sampled it - warm and uncarbonated. It was very sound. Very dry and with a hint of spice. The final gravity was an amazing 1.00, meaning there is very little sugar left in the beer. The ABV works out to roughly 4.2% and it has a nice caramel color and surprisingly is very clear for a wheat.
My effort to grow yeast from Oberon bottles has worked very well and I will pitch my next batch with the Oberon yeast. I hope it turns out ok. As a back up, I plan on gathering some yeast from the first few bottles of this wheat, which uses a Safale style. I also put my black, hoppy, stout into the secondary - mainly to prevent autolysis (death and stinkiness) of the yeast. I think it is ready to bottle now, but I don't have enough bottles available.
A log of beer-making efforts, recipes, techniques, successes and failures, beers I try and like and don't like and a whole lot on Michigan-made beers.
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