Making beer is as much about taste as it is about sustenance. Beer, properly made without fillers, is like drinking a loaf of bread. It is the yield of the grain, the staff of life. What can be more basic than wheat beer?
On this edition of Me and the Homebrews, WBN chronicles the making of a Dunkelweizen, or dark wheat, beer.
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Today we kegged the beer at four weeks and a day post brew. We could have waited another week, but when you're packing two canisters of CO2, why bother? Fermentation is done, clarification was, well, done in the same carboy.
Tomorrow the beer will be all chilled and we'll tap it with the rest of the Homebrews. We'll take a lessons learned and do the same recipe again to refine our brewing talents.
I'd like to get a diffusion stone for increased aeration and a second wort chiller to put in an ice bath for more rapid cooling. Tomorrow's the day -- bottoms up!
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