I recently brewed a Belgian Wit extract kit. Bottle conditioned with 5 oz of priming sugar. I'm pretty happy with the taste. With a medium speed pour into a Pilsner glass, the beer develops a rather thick, probably three fingers tall head. It slowly fades but a small head remains throughout. Good lacing continues as well. I can see a lot of continuous streams from random nucleation sites in the glass. It looks beautiful IMHO. The problem is that it …

I have 6 gallons of a bretted whit that has been sitting in the basement for 8 months and a Pedio/Lacto/Brett Dubbel that has been working for about 7 months. If I wanted to reuse these cultures could I just throw wort on top? I know that one method is to use oak chips to preserve the bugs and use the chips/cubes from beer to beer. I was thinking of racking the finished beer into kegs that I use for …

I wanted to see if anyone else had this experience - I'm on my second batch of a Wit bier with this yeast and have noticed that in both scenarios - after two weeks the Krausen has not fallen. The first batch I transferred to the secondary while the krausen was still present (which I will not be doing with the second batch). The FG checked out on target with the initial batch. I'm running up on week two for …

I have recently made a Bavarian Wheat that all my "co-drinkers" liked quite a lot. I have fermented that pretty cold (18C/64F), since I don't like these beers when they are overly estery and tasting to much banana-like. Now I want to use the same malt-bill and turn it into a Belgian Wit just for kicks. I was going to use White Labs WLP400 (Belgian Wit) for it. Which fermentation temperature would you use for that in comparison to the …

My latest brew is a Belgian White beer - a Hoegaarden stile beer. I don't have the equipment to rack this beer so I intend to bottle it after about 3 weeks in the brew barrel. This style of beer is usually a little cloudy in the glass, but my dilemma is whether I should be using finings with this brew. Anyone with experience with this style of beer? Should I use finings or would this ruin it? Cheers.