Next homebrew

I’ve been looking and I think I’m going to try brewing a Bavarian Weizen(wheat) Beer with a bit of a lemon twist. My mate really enjoyed the wheat beer we had at the Kona Brewery on the Big Island, Hawaii the other week. I’ve looked on their website and all I can find is their Wailua Ale which appears to have Passion Fruit flavours to it.

I was browsing the Coopers DIY site and noticed they have this recipe for a Bavarian Weizen with a lemon twist which looks like it might come close. Going to give it a try this weekend and we’ll see how we get on.

Finally, come to the conclusion already that this kegging business is the way to go and will probably grab another two kegs this weekend or next. They’ll likely be unable to fit in the fridge but at least I can set them aside for the festive season.

4 thoughts on “Next homebrew

  1. Kegs are the way to go. You get a more consistent product, you can bottle from them if you need/want to, you can drink from them or store them. Way better to go then bottles. The Wailua is pretty heavy on the Passion Fruit which really gives its unique taste but a lemony wizen sounds good. I also had a creamsicle bavarian weizen recently that was outstanding.

    1. I’ll need to look into the creamsicle bavarian, sounds interesting.

      Haven’t looked back wrt kegging best decision ever!

      When you bottle then do you add a small amount of sugar or is the gas from the keg sfficient? Looking to bottle the last 1/4 keg so I can get a new brew on!

      1. We use a counter pressure system to bottle with so that it maintains an equal amount of pressure and CO2. I’ve also heard the Blichman beer gun works pretty well for bottling as well. I think that as long as you get a cap on it quick you shouldn’t loose hardly any carbonation so I would skip the sugar.

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