Homebrewin’ a Belgian Wit
With SF Beer Week behind us, it’s back to business as usual. The homebrew reserves has been running low, so it seemed like a good time to get outside and brew up some beer. I snuck outside during a few minutes of nice weather this past weekend, and set about brewing up a Belgian Wit.
My homebrewed Wit is one of my my popular recipes – it’s accessible to non beer-snobs, fast to brew, and great with food. Thanks to the Belgian yeast strain and the spices, it offers hint of complexity and interesting depth. Brewing in this cost weather, the process will be slowed down slightly, and the funky phenols and esters will be suppressed. I expect a smooth, mild beer that will be easy to quaff anytime. Because of that, I’m specifically planning on bottling this batch, for taking to parties and celebrations.
Speaking of which, if anyone has any empty bottles they’d like to unload, I could use them in a few weeks.
Shall we brew?
Tags: Belgium Wit, homebrew
February 23rd, 2009 at 5:52 pm
oh, man, that looks good — guess what I’ll now be making in my new fancy home brew kit?!
February 23rd, 2009 at 5:55 pm
Extra bottles? I’m gonna have to start popping OBAs just to have magnums to bottle my 1st batch.
February 23rd, 2009 at 6:15 pm
Johnny – This is a great first beer to make – it’s easy and straight forward. Of course, If you’re feeling historical (ahem – http://burritojustice.wordpress.com/2009/02/23/so-wide-these-streets-can-be/ ), I also recommend an Anchor Steam clone, which uses a yeast that just loves the San Francisco weather. Unlike the Belgium Wit yeast, which like my girlfriend, complains that it’s too cold at night.
February 23rd, 2009 at 6:55 pm
No yeast starter?
Except for my first batch I ever home brewed I’ve always had problems with the yeast not “finishing.” I’m working on a batch of Blood Orange Hefeweizen and even the starter is slow. Usually my starters krausen but not this time. I’m thinking it is the colder temperatures inside the house being 2-5 degrees below ideal fermentation temperatures.
I’ll post photos and a story to my blog after brew day.
BTW, great photos. What camera and lens are you using? I’m assuming it is a DSLR.
February 23rd, 2009 at 6:59 pm
Nope, no starter – I’ve always had pretty good luck with White labs, and not needing a starter, especially for average ABV ales. As for it finishing, since most things get keg or bottle conditioned, the beers will eventually dry out out naturally – it’ll just take a while. But I’m patient.
I find it really interesting to see how brewer’s processes vary – sometimes it’s a matter of who taught you, sometimes it’s just habit, and sometimes it’s simply what works. What’s not pictured for me: obsessive use of Star San no-rinse sterilizer.
February 25th, 2009 at 5:48 am
So about how many bottles will that get you?
Guess I’d better start drinking a bunch of Grolsch…
March 17th, 2009 at 2:06 am
Hey, do you have the recipe for this beer? I’m looking to make a Belgian Wit for Spring consumption and trying to find a good recipe.