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Re: Killer Bee Wheat Sep 14th 2003, 10:47 pm
The yeast was just a dry pastuer champagne that I had in the fridge. I think in retro that 3 lbs was tooo much. The beer was great but as it conditioned in bottles it became more and more carbonated to the point I was worried about bottles exploding. So I put it back in the fermenter for a couple weeks. It is ok now , but honey is very slow to ferment and the beer is a little on the dry side from the stronger yeast. I would cut the honey back to 1.5 lbs of orange blossom and add a touch of coriander the next time I make this. Matt
Comment by: Matt Wilson

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