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04 January 2014

BREW DAY 2: Weiß Brüder Sudhaus DunkelZWEIzen

Big day today!!!

Started with the bottling of HefeEINS - two more weeks and it will be ready to drink!  Since hefeweizens are supposed to be cloudy with active yeast, there was no reason to secondary ferment it.  I was very happy to use the hydrometer and learn the gravity was exactly where it was supposed to be - makes me feel like I did everything right!


After that, it was time to step up my brewing with a little more complicated beer, a dunkelweizen.  It involved steeping Munich and Chocolate Malts.  I also replaced the Munich Yeast with Weihenstephan Yeast.  Looking forward to seeing how that all plays out. 




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