Matilda Bay Beez Neez Help

[Dezza]

Have brought the ingredients for the above beer but they didn't have any instructions.
Am new to brewing and would like some help on this please.
Ingredient is as followed

Morgan's golden sheaf wheat
250g light malt
200 g corn syrup
250g honey
12 g hallertau hop bag
Wheat yeast.

I know the basic of brewing but not sure if there is any patilicar order to put this all in.
I know to add hot water dissolve the Morgan's golden sheaf wheat and top up and then add the yeast at the right temp.

What about all the rest?
thanks for any advise, would be much appreciated!

[kiggsy]

I would:

1)Boil your water 20-23L
2)add the malt and corn syrup
3)let it sit at a rolling boil until it starts to boil over, keep an eye on it.
4) when it will boil with no foam add the honey.
5) throw the hops in and boil for another 15 minutes.
6) take it off the heat and cool it as quickly as possible(ice bath or wort chiller)
7) when the temp is down transfer to your fermenter and throw in the yeast and let it ferment out.

The quicker way is to throw all the fermentables in some hot water and dissolve , top up to 20-23 L.
Soak the hop bag in some hot water and throw that into your fermenter with the yeast and let it ferment.

If the wheat malt is un hopped you won't get much bitterness from the hops. If it is ,the late addition of hops will freshen it up a bit.

Hope that helps.

[bt1]

For a specialist beer better of having a look at AHB as it's not a simple beer.

A few from memory of the cracks I've had at it.

Pasteurize honey =80c otherwise the enzymes in honey will make it a very thin drink with FA mouth feel.
Bulk prime keg/bottles with treated honey
The older the beer is the worst it tastes drink it young <4 months
.5 - 1kg is needed in fermenter, add the majority near end of fermentation
A real good Wheat lager yeast is needed and regardless you need to crash chill near end of fermentation to prevent yeast chewing out all residual honey flavours.. you want a higher FG here
A shortened diacetyl rest and lower ferment temps
Kit hops whilst present, will be over powered use a soft noble say tettnanger - personal pref.
I'd be using amber malt not light to get the golden colour actually (2 part amber wheat:1 part dark)

Having tried various Honey wheats I now use a trick picked up from the Bee Sting recipes of a few years back.... Via keg gas in post inject 300ml of honey prior to chilling for drinking...easy and tastes well fine.

Guess it depends on how much effort you want to expend on the whole recipe.

bt1

[Dezza]

I would:

1)Boil your water 20-23L
2)add the malt and corn syrup
3)let it sit at a rolling boil until it starts to boil over, keep an eye on it.
4) when it will boil with no foam add the honey.
5) throw the hops in and boil for another 15 minutes.
6) take it off the heat and cool it as quickly as possible(ice bath or wort chiller)
7) when the temp is down transfer to your fermenter and throw in the yeast and let it ferment out.

The quicker way is to throw all the fermentables in some hot water and dissolve , top up to 20-23 L.
Soak the hop bag in some hot water and throw that into your fermenter with the yeast and let it ferment.

If the wheat malt is un hopped you won't get much bitterness from the hops. If it is ,the late addition of hops will freshen it up a bit.

Hope that helps.

thanks for your advise.
i follow your instructions today with a few compromises.
i didnt have a pot big enough to fit 23 lts in so i boiled up the main ingredients in a smaller pot following your instructions.
i mixed the Morgan's golden sheaf wheat, which you never mentioned separately in the fermentor and hope this doesn't make much different anyway.
then added the rest as per your instructions.
i did add the yeast to a cup of the mixture but it never foamed up which surprised me.
i then added the cup with the yeast to the mix and now waiting for it to start bubbling.
hope it comes out well.
thanks again.

[Dezza]

For a specialist beer better of having a look at AHB as it's not a simple beer.

A few from memory of the cracks I've had at it.

Pasteurize honey =80c otherwise the enzymes in honey will make it a very thin drink with FA mouth feel.
Bulk prime keg/bottles with treated honey
The older the beer is the worst it tastes drink it young <4 months
.5 - 1kg is needed in fermenter, add the majority near end of fermentation
A real good Wheat lager yeast is needed and regardless you need to crash chill near end of fermentation to prevent yeast chewing out all residual honey flavours.. you want a higher FG here
A shortened diacetyl rest and lower ferment temps
Kit hops whilst present, will be over powered use a soft noble say tettnanger - personal pref.
I'd be using amber malt not light to get the golden colour actually (2 part amber wheat:1 part dark)

Having tried various Honey wheats I now use a trick picked up from the Bee Sting recipes of a few years back.... Via keg gas in post inject 300ml of honey prior to chilling for drinking...easy and tastes well fine.

Guess it depends on how much effort you want to expend on the whole recipe.

bt1

thanks will take some of this on board for the future.

[sp0rk]

I would:

1)Boil your water 20-23L
2)add the malt and corn syrup
3)let it sit at a rolling boil until it starts to boil over, keep an eye on it.
4) when it will boil with no foam add the honey.
5) throw the hops in and boil for another 15 minutes.
6) take it off the heat and cool it as quickly as possible(ice bath or wort chiller)
7) when the temp is down transfer to your fermenter and throw in the yeast and let it ferment out.

The quicker way is to throw all the fermentables in some hot water and dissolve , top up to 20-23 L.
Soak the hop bag in some hot water and throw that into your fermenter with the yeast and let it ferment.

If the wheat malt is un hopped you won't get much bitterness from the hops. If it is ,the late addition of hops will freshen it up a bit.

Hope that helps.

thanks for your advise.
i follow your instructions today with a few compromises.
i didnt have a pot big enough to fit 23 lts in so i boiled up the main ingredients in a smaller pot following your instructions.
i mixed the Morgan's golden sheaf wheat, which you never mentioned separately in the fermentor and hope this doesn't make much different anyway.
then added the rest as per your instructions.
i did add the yeast to a cup of the mixture but it never foamed up which surprised me.
i then added the cup with the yeast to the mix and now waiting for it to start bubbling.
hope it comes out well.
thanks again.

a 23L boil really isn't needed, 5-6L is optimal and is what I did back when I was extract/partial brewing

[Dezza]

As mentioned.
I have mixed this all up as per directions above.
But it is now Wednesday and brew is frothing and that is it.
should it be bubbling by now?

Was going to post pic but cant work it out, will check instructions.

[sp0rk]

So you have have frothiness on top?
When did you pitch the yeast?
Have you done a gravity check?
Ignore the airlock, it's not a reliable indicator of fermentation activity, trust your hydrometer/refractometer (whichever you're using)

[Dezza]

So you have have frothiness on top?
When did you pitch the yeast?
Have you done a gravity check?
Ignore the airlock, it's not a reliable indicator of fermentation activity, trust your hydrometer/refractometer (whichever you're using)

Will check it and let you know.
Pic of it

[tipsy]

That's fermenting well :handgestures-thumbupleft:

Close the lid :D

[Dezza]

That's fermenting well :handgestures-thumbupleft:

Close the lid :D

only open for photo.
good to hear that thou, thanks

[Dezza]

how will i know when it it is ready to bottle?

[tipsy]

Most people rely on hydrometer readings, (If it's the same over 24hrs it's good to go).
I'm never in a hurry to bottle beer and wait at least 2 weeks to bottle. The 'krausen" that froth on top, has all but disappeared by then.

[sp0rk]

If you don't already have a hydrometer, get one!
It'll be your best friend for quite a while
I'd imagine that would get down somewhere in the range of 1.012 - 1.008
Give it 2 weeks to ferment out and then for the yeasties to clean up, test over the last 3 days to make sure you have a consistent gravity
If the gravity is down where you're expecting it to be (and not conked out up higher), you're fine to bottle it
If you're fermenting in a temp controlled fridge however, I'd drop the temp to 0C for 4 days to crash chill, which will clear the beer quickly ready for bottling a nice clear beer

[Dezza]

Help
Check brew on weekend and looked fine.
Have had a couple of cold days and thought it was time to brew.
Should of completely cleared up!
Started getting everything ready, cleaning the bottles.
Open lid and WTF is this.
What do I do guys.
Toss and start again?

[Sinerjee]

That looks like an infection to me...
How well did you sanitise everything?
Also have you tasted the actual beer? Just pull a little bit out through the tap and sample it. If it tastes alright just bottle without getting any of the gunk into the bottles.

[MacStill]

That looks like an infection to me...

A perfectly healthy one too..... well done :teasing-neener:

Soz couldnt resist :obscene-drinkingchug:

[SBB]

Dezza I know absolutely nothing about brewing beer, I have over the years thrown the odd can of goop into a fermented and then bottled, a small fraction of what I made was drinkable. Im thinking a Beez Kneez style beer might not be a good place to start as a beginner.
But then sometimes its fun to jump in at the deep end :D

[Dezza]

Dezza I know absolutely nothing about brewing beer, I have over the years thrown the odd can of goop into a fermented and then bottled, a small fraction of what I made was drinkable. Im thinking a Beez Kneez style beer might not be a good place to start as a beginner.
But then sometimes its fun to jump in at the deep end :D

Creating that perfect Beer has never been a big success for me.
Have done a couple of tins of coopers and a beez knees before but it was more so just adding honey.
This one was a little more complicated.
But was looking great at the weekend.
Looks like I need to put all the bottles back on the shelf and start again.
M :crying-blue:

[Dezza]

That looks like an infection to me...
How well did you sanitise everything?
Also have you tasted the actual beer? Just pull a little bit out through the tap and sample it. If it tastes alright just bottle without getting any of the gunk into the bottles.

Missed your post.
I was thinking of that as well.
Sanitise pretty well I thought but a couple of time I check it with the hydrometer and only washed with hot water before
Testing.
Do I have to sterilise this before each test?

Go and do a quick taste now.
If you never hear from me again you will know not to suggest that again. Lol