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Blue Moon Clone
Actually - the reason blue moon is cloudy is the same reason a hefeweizen is cloudy... they've both got yeast suspended in them. Seems to be common in wheat beers.
Brewzer wrote:
Actually - the reason blue moon is cloudy is the same reason a hefeweizen is cloudy... they've both got yeast suspended in them. Seems to be common in wheat beers.
I noticed that the other day. I poured a bottle of Blue Moon in a glass and there was sediment in the bottom that kind of looked like yeast. I thought it was B-12 and the usual sediment.
thanks for the tips dmofot. I was wondering about that bitter orange in my brew yesterday. I will definately try the sweet orange peel when I make the Blue Moon clone. I was debating on cutting up whole oranges and boiling then to throw in the secondary or just the zest or peel. Or maybe just more sweet orange peel in the secondary. I'll figure it out in a few weeks. I ahve a bunch of beer to drink first.
Brewzer wrote:
Actually - the reason blue moon is cloudy is the same reason a hefeweizen is cloudy... they've both got yeast suspended in them. Seems to be common in wheat beers.
Agreed, it is also yeast. But I have seen commercial hefe's and wheats that are filtered (no yeast) and are still cloudy. I've also had a friends homebrewed wheat beer, but he used US-56 and it was still cloudy. US-56 doesn't tend to stay in solution like a wit yeast, at least from my experience, so I would have expected it to be more clear if it was just yeast.
My comment about the cloudy appearance coming from the wheat stems more from my own brewing experience. When doing a simple extract wit and steeping some flaked wheat, my wort takes on a decidedly milky color. I figure this gets carried over into the final product. I guess some good old fashioned experimentation would help, ha.
DT
I think of it as a warm glow....sigh. Like a light left on for you during a cold snowy clear lit night....drool...
bringing this one back from the dead because I'm making a wheat pretty soon and had some questions:
1. I wanted to use both fresh lemon and orange zest in my beer for a nice citrus taste, but when using the fresh stuff, how much do I used and how could I sanitize it? same for spices, how do I sanitize?
2. When using coriander, zest, etc, when do I use it? boil? primary? secondary?
Thanks a ton, this is going to be my first all grain batch so I could use all the help I can get!
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