Author Topic: Efficiency of raw wheat  (Read 1546 times)

Offline gmac

  • Brewmaster General
  • *******
  • Posts: 2154
  • London, Ontario
    • View Profile
Re: Efficiency of raw wheat
« Reply #15 on: March 27, 2014, 04:10:26 PM »
Hey, go with what works. I only used oats once and I didn't care for it but that is by no means a final determination. 

I use the Wyeast Kolsch yeast and it takes forever to drop. I thought aboot (I'm Canadian) using the WLP to see if it was better.  Seems it may not be.  Thanks.

Offline goschman

  • Brewmaster General
  • *******
  • Posts: 2366
    • View Profile
Re: Efficiency of raw wheat
« Reply #16 on: March 27, 2014, 04:34:47 PM »
I have heard the white labs is better at clearing out than the wyeast and I prefer wyeast usually...
On Tap/Bottled:                       
Kottbusser Summer / Mexican Vienna / Asian Lager / XPA #5 / Baltic Porter / LeRye Golsch / American Extra Bitter
              
Fermenting:
Up Next: Pale Lager, XPA #6: Comet/Cascade/Ahtanum

Online Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 4799
    • View Profile
Re: Efficiency of raw wheat
« Reply #17 on: March 27, 2014, 05:03:49 PM »

I have heard the white labs is better at clearing out than the wyeast and I prefer wyeast usually...

I used wy2565 kolsch in a white IPA with 5 lbs of malted wheat and it still dropped clear after a few weeks in the keg. Never tried the wlp version, so I can't compare.