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Good evening guys. I am hoping that you might be able to "advice" me once again.
I wanted to try something a little different for my next "brew" so I opted for a Hambleton Bard Master "American Wheat Beer" kit. I have never tasted let alone tried brewing a Wheat Beer before so I don't know quite what to expect. All the description says is "A light refreshing wheat beer with good head retention and distinct flavours."
One thing that I have noticed is that it has started to ferment within around 90 minutes of mixing, which is a lot quicker than any of the other kits I have brewed. I used the packet of Yeast that came with the kit so I am wondering if it is normal for a kit beer to start fermenting so quickly - It is sitting behind my arm chair at a temperature of around 23 degrees C and bubbling away quite vigorously through the air lock.
Would any of you like to offer any thoughts on this and of course what sort of beer I could expect as the finished product please?

Ive never tried that kit to comment on how that one may taste, but you can get a wheat beer to try in most supermarkets, typical ones you see here are German ones such as Erdinger or Franziskaner. The label will probably say "Weissbier" on the front.

For the finished product, they're intentionally hazy (an effect of the wheat) so don't be alarmed if it looks cloudier than you may expect. Flavours differ depending on what kind of yeast they've included with the kit, but alot of German wheat beer yeasts can impart flavours of clove, banana or bubblegum on the beer but i think that is alot less typical in the American style

Also in a wheat beer, some people prefer that the yeast layer that settles at the bottom of the bottles which we would normally discard, is actually mixed into the beer. I was in Berlin last year and saw a Bavarian chap order a wheat beer in a bar which came in a bottle. The barman poured it out without rousing the layer of yeast at the bottom. The customer reached across the bar, took the bottle, swirled the yeast up and poured it into his beer!
 
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Good evening guys. I am hoping that you might be able to "advice" me once again.
I wanted to try something a little different for my next "brew" so I opted for a Hambleton Bard Master "American Wheat Beer" kit. I have never tasted let alone tried brewing a Wheat Beer before so I don't know quite what to expect. All the description says is "A light refreshing wheat beer with good head retention and distinct flavours."
One thing that I have noticed is that it has started to ferment within around 90 minutes of mixing, which is a lot quicker than any of the other kits I have brewed. I used the packet of Yeast that came with the kit so I am wondering if it is normal for a kit beer to start fermenting so quickly - It is sitting behind my arm chair at a temperature of around 23 degrees C and bubbling away quite vigorously through the air lock.
Would any of you like to offer any thoughts on this and of course what sort of beer I could expect as the finished product please?
Hambleton Bard kits are very good, in my experience.
Follow the instructions, and you can't go wrong.
 
@FrenchieBoy

German wheat beer has a banana & clove type flavour from the yeast esters. They only really have a little amount of hops for slight bittering, not so much for flavouring.

American wheat doesnt have the esters, just a similar grain bill with hops for flavour and a more neutral yeast.

American ones have a bready/biscuity base so they can be a bit like a Timothy T Landlord with classic American IPA hops.

They share wheat in the name but are very different styles.
 
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Just a follow up on my most recent brew to get bottled. I made an American Wheat Beer not quite knowing what to expect in the end product. I was under the belief that this type of beer was often cloudy by nature but the one that I have done is already perfectly clear after just being bottled yesterday, which surprised me! I will not be tasting it for at least a week or more but looking at it I expect to enjoy it!
For my next brew (I have 5 gallons of IPA on the go at the moment which should be finished fermenting and ready to bottle some time after this week-end) I am planning an Apple Cider but I am thinking of doing it with a "twist" to give it more of an apple flavour - Rather than doing it to make 40 pints (As suggested on the kit) I am thinking of cutting that back to about 35 pints but also in place of some of the water that should I am considering using something like 4 or 5 litres of Pure Apple Juice to enrich the flavour of the apples ands still make it up to the 35 pints. Have any of you tried doing this sort of "modification" to a Cider Kit before and if so how did it turn out please?
 
Just a follow up on my most recent brew to get bottled. I made an American Wheat Beer not quite knowing what to expect in the end product. I was under the belief that this type of beer was often cloudy by nature but the one that I have done is already perfectly clear after just being bottled yesterday, which surprised me! I will not be tasting it for at least a week or more but looking at it I expect to enjoy it!
For my next brew (I have 5 gallons of IPA on the go at the moment which should be finished fermenting and ready to bottle some time after this week-end) I am planning an Apple Cider but I am thinking of doing it with a "twist" to give it more of an apple flavour - Rather than doing it to make 40 pints (As suggested on the kit) I am thinking of cutting that back to about 35 pints but also in place of some of the water that should I am considering using something like 4 or 5 litres of Pure Apple Juice to enrich the flavour of the apples ands still make it up to the 35 pints. Have any of you tried doing this sort of "modification" to a Cider Kit before and if so how did it turn out please?
Hi FB - good to hear! By the way the apple cider won’t be more apple-y if you add shop apple juice, the kit is essentially concentrated apple juice. You will just get a slightly stronger end product. You’d be surprised how little apple flavour juice has once the sugar is fermented out, and shop juice is actually quite acidic compared to cider apple juice. It’s one kit I wouldn’t play with, but expect it will all be fine if you do!

ES
 
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Hi FB - good to hear! By the way the apple cider won’t be more apple-y if you add shop apple juice, the kit is essentially concentrated apple juice. You will just get a slightly stronger end product. You’d be surprised how little apple flavour juice has once the sugar is fermented out, and shop juice is actually quite acidic compared to cider apple juice. It’s one kit I wouldn’t play with, but expect it will all be fine if you do!

ES
Thanks for that info, much appreciated! With that in mind I will do the recipe as it says on the instructions but just cut it back from 40 pints to around 32 to 34 pints which should boost the ABV from around 5% to (Hopefully) 6 or 6.5% and see how that goes! :tiphat:
 
Thanks for that info, much appreciated! With that in mind I will do the recipe as it says on the instructions but just cut it back from 40 pints to around 32 to 34 pints which should boost the ABV from around 5% to (Hopefully) 6 or 6.5% and see how that goes! :tiphat:
This works
You could also chapitalise (add sugar!)
 
Cheers, Frenchie.

Is yours still going well?
Yes thanks, mine is going very well, so much so that the lads at the Bowling Club look forward to me bringing a few bottles to give away on Sundays! One has even asked me if I would sell him a crate of IPA but I had to say sorry I can't do that.
 
Yes thanks, mine is going very well, so much so that the lads at the Bowling Club look forward to me bringing a few bottles to give away on Sundays! One has even asked me if I would sell him a crate of IPA but I had to say sorry I can't do that.
I love this. Top work Frenchie. When are you buying a burco boiler and net curtain bag 😁
 
Roughly what amount of sugar would you suggest please for a 23 litre kit to up the ABV a little?
Approx 500g will raise that 1%-ish (academics would say .009 gravity points per lb sugar per 5 gallons - I looked it up to check I was right). Don’t mess around with craft sugar chuck in the silver spoon!

I’d personally go with 250g and you’ll get half a percentage and likely not notice any difference. Finished product will start to taste drier (which may not be a bad thing) with more sugar.
 
I'm not too sure that SWMBO would be too happy about that, just as she "put her foot down" when I suggested making a sugar wash with Turbo 48 yeast and getting a still! ;)
I have gallons of old shote collected over the years (mainly failed weird wine attempts) I can’t bear to chuck out that I’m waiting for someone to distill. Buy a still and pay a visit 🤣
 
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