My New Spike Brewing System + Juicy Belgian WITBIER from Dregs

[@AOAZPGuitarist]

Give cracked Coriander and Chamomile tea a try with the orange zest. I just brewed a WIT inspired by your IL neighbor Beer and BBQ by Larry, the cracked Coriander explodes with orange and lemon and the chamomile really rounds it off. Love seeing collecting the yeast from the source.. I've noticed that my kegged version of my WIT was clear, but the bottle conditioned version I was able to keep the haze with a little swirl of the bottle. Great video and Cheers.

[@dudestewbrews]

Look at you, moving up in the brew gear world. Nice setup my friend. Cool story behind getting your hands on the yeast for this brew too. Cheers!

[@ulissessanchez0527]

I’ve been fermenting my hoppy beers at 62 for a while now specially my neipas. I wanted them to be more hop driven rather then yeast.

[@secretlevel5951]

That's really interesting! Is that London Ale 3? I just heard Ghost Town on CB&B podcast and they ferment with their Nottingham yeast at 62F, sounds like a fun idea to get a clean kolsch-like character.

[@ulissessanchez0527]

Imperials version A38. It was something that I picked up a while back from Laura burns. I want to say it was featured on a brulab episode.

[@jaskats1]

Excellent experiment! Excellent research into this beer style! Excellent on-camera blind tasting! Love it all! Maybe you were joking about the BK and MLT labels, but then you used the kettles different than intended. BK = boil kettle and MLT = mash-lauter tun. You very likely already know that. Cheers🍻

[@secretlevel5951]

Thank you so much, it's definitely a labor of love! Essentially I'm reserving the MLT for bigger stouts and brews, otherwise it becomes too much work and cleaning. Brew in a bag is way too easy to not do, I just need to get a false bottom and a bag and we're off to the races on the Boil Kettle!

[@brentm4386]

Nice! You could try Meyer lemons, a bit closer to an orange+lemon flavor

[@secretlevel5951]

Ooo that's a good idea! I'll have to give those a try, thanks!

[@kurtwolter3984]

Just discovered your channel from your Hop Butcher clone article on your blog. I’m located in the west burbs. Great stuff. I noticed that you used Chicago tap water. Do you have a water report you obtained somewhere? I also get Lake Michigan water.

[@secretlevel5951]

That's awesome, it's amazing that folks still find the blog helpful! I have another post on the water profile here. Most of west burbs get their water from Jardine filtration plant (unless they're on a well) and that profile is outlined here: secretlevelbrewing.com/brewing-water-chicago.html

[@kurtwolter3984]

@@secretlevel5951 Awesome. Thanks so much for the info. 👍

[@grahamhawes7089]

Nice setup, and cool beer! Zesting fruit is probably my least favorite culinary task. I wonder if a tincture could be useful here as a keg addition? I’m just speculating- I don’t have any experience with tinctures.

[@secretlevel5951]

That's not a bad idea. Definitely worth a try at the end of a keg maybe to see how it impacts the beer, thanks!

[@kjdevault]

Use a fine bladed peeler. So much faster than zesting shreds!

[@mikeATgrowintheglass]

If you'd like to send us a bottle, we'll happily review it for you @growintheglass ... looks really good. Also, I agree with @brentm4368 that Meyer lemons would be nice