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Torrified wheat rules
So our spring community brew kolsch disappointed me a little because I used a pound of wheat malt, and it never really cleared to what BJCP says should be brilliantly clear. 1n1m3g and his buddy Michael recommended torrified wheat instead. So kolsch #2 just got kegged and carbed, and the outcome was much better for appearance, flavor is pretty KA too!
So would this qualify as brilliantly clear?
We have another convert!! Looks like you've got a nice beer there. The only reason to use wheat at this low of a percentage is to increase head retention and the body of the beer (and I can see a good head). No perceivable wheat taste, right?
None. And that pic is after a few sips, so the head is better at 1st pour. Thanks again
Nice looking beer there!
I'm entering the gran cru again for the Sam Adams Long shot contest, I scored a 34 out of 50 with it without any wheat malt at all, just straight belgian pilsner malt, and at that time I didn't have a plate chiller as this was my first all grain batch ever.
I used the wlp400 white labs yeast, I planning on repitching that in one 5 gallon fermenter, and using the forbidden fruit yeast in the other fermenter. What I noticed, and the judges noticed also, was a slight alcholic after taste after the first sip, after that it was fine, but there was that slight taste. I pulled some beers from the fridge last week, and tried the grand cru, it was brilliantly clear, where it wasn't before, as the yeast made it cloudy, but 4 months in the fridge settled it out.
Do you think torrified wheat would cut down on the bite in the aftertaste, and leave the clarity instead of using wheat malt, or flaked oats?
Was that alcohol aftertaste still there with the aged beer?
Some higher gravity beers just need time to round off that edge, and 4-6 months will do that. Higher ferm temps can lead to more "hot" alcohol flavors as well as fusels, but again time will mellow it.
As far as the torrified wheat, I think your beer will be clearer quicker, but with a long aging, even wheat malt can clear up.
Yes, the alcohol taste was still there, I think it had to do with pitching the yeast at 100F, as I was in a rush, and didn't have time to bring it down to the usual 70-80f that I usually pitch at, like I said it was before I had my plate chiller. I made a few beers with my plate chiller, and I think using a chilling system really cleans up aftertaste of the beer.
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