Raspberry Witbier Belgian Wheat Beer Homebrewers Guide

[@josephkirby1621]

July 29, 2024. West Virginia USA. Have this one in the fermenter now. My son wanted to use blackberries, only change we made.. Lallemand Belgian Wit is a firecracker of a yeast! Only a 3 hour lag. Smells awesome too.

[@DavidHeathHomebrew]

Thanks Joseph, I suspect that blackberries will work well. Enjoy 🍻🍻🍻

[@wicas6]

Ha! World is a small place! Today I placed a bag of blackberries in to this exact beer! Cheers! Though I have made a second change. Trying out phily sour yeast for this recipe!

[@DavidHeathHomebrew]

@wicas6 🍻🍻🍻

[@alanman5328]

I have been waiting for this one and love that you went through the whole process, especially for the fruit. I will be brewing this one soon, many thanks for the great recipe and method.

[@DavidHeathHomebrew]

Many thanks Alan. Yes, I think it is important to give such details.

[@pedroreis9352]

Guess this will be my first fruit beer, can't wait to brew it. Thanks a lot for sharing.

[@DavidHeathHomebrew]

Great, these are awesome for the summer, enjoy :)

[@pedroreis9352]

@@DavidHeathHomebrew Recently I found out what was causing my beers to always be under attenuated. I remembered from your vídeo about the all in One systems that the cheap ones may had a thermostat error so I started monitoring my temps not by the kettle screen but using a thermometer and it was always a few degrees Higher than what the thermostat was showing. Still trying to figure out how to fix it properly but I Guess I Will just have to set up a temp 3 degrees celsius lower and it Will be the right temps in the mash tun.

[@DavidHeathHomebrew]

Ahh ok. Well thats annoying but an easy fix if it is consistent.

[@pedroreis9352]

@@DavidHeathHomebrew not sure if it's consistent, gonna Run some more tests. Maybe in the future I Will have to make my own kettle with a pid system so I can use for both brewing and distilling. If I had more money I would go for a grainfather but for now thats not a possibility. Atleast beers are getting better and better. Good enough for now.

[@DavidHeathHomebrew]

Equipment doesnt need to be expensive :)

[@MetalGuru785]

I’ve been patiently waiting for this. Gonna make it for sure. Cheers David.

[@DavidHeathHomebrew]

Cheers Welshie, sure is a great style for the warmer days :) Enjoy :)

[@justinmitchell5660]

Excellent recipe. I really like the Belgian flavours coming through when the beer is warmer, and the sourness/raspberry when it's cold. Very nice beverage 👌

[@DavidHeathHomebrew]

Cheers Justin, great to hear 🍻🍻🍻

[@A2an]

Always lovely to follow you, so many tips and tricks and not least recipes. Thanks for all the effort and time you use, it is incredible. 👍👍👍😎

[@DavidHeathHomebrew]

Many thanks Allan :) I have a full overview of the new Brewtools unitanks coming next week :)

[@ToXXeRR]

your timing is as always perfect. This will be my next fruity beer. so far - mango/grapefruit now raspberry :) thanks!

[@DavidHeathHomebrew]

Thanks Anton :) I hope you enjoy the brew and end result 🍻

[@ToXXeRR]

@@DavidHeathHomebrew quick notes from my brew. It is not as red as yours, more red/amber. The smell is certainly raspberry followed by the grain. tastes of raspberries then followed by wheat. I am getting a bit of a sour taste but in a very nice and refreshing way. Over all very nice and very drinkable beer! thank you!

[@DavidHeathHomebrew]

Great. Yes, ingredients will vary but you should be close enough. It will change some in the next 3-4 weeks.

[@Windrider-ov9yi]

Another great video.Please provide someone with 3 pints of this so we can see them burst into song.Sadly a lot of people are so self conscious these days it rarely happens but when this covid crap is over I’ll happily share a few beers and a song with you David 😁

[@DavidHeathHomebrew]

Haha :) Sounds great to me :) 🍻🍻🍻

[@makspasik5654]

I will definitely brew this beer! I love how your videos are simple to follow but extremly informative. Great work!

[@DavidHeathHomebrew]

Many thanks Maks, this is certainly my aim :)

[@georgesmith4494]

I have been impatiently waiting for this and made a slightly strange tasting batch of red liquid a few weeks ago. Will try again with a proper plan. Thanks for sharing.

[@DavidHeathHomebrew]

I hope you enjoy the end result George, this certainly goes down very well :)

[@AstroHAM]

Another great recipe, gonna brew this next week.

[@DavidHeathHomebrew]

Great, I hope you enjoy it :)

[@fibreoptik]

What an excellent, informative and insightful video. Thanks very much Dave! Cheers 🍻

[@DavidHeathHomebrew]

Cheers, I am glad you think so. Much appreciated 🍻🍻🍻

[@NikitaVorontsov]

This is fantastic! Raspberry Wit has been on my list for a while especially with summer round the corner! Cheers!

[@DavidHeathHomebrew]

Thank you Nakita, great to hear :)

[@jmacrae9332]

Thanks for this recipe! I went for a clean ale yeast instead but it tastes great.

[@DavidHeathHomebrew]

Great, enjoy 🍻🍻🍻

[@piteasleddogtours]

this was a super good video. and we will most likely use your base for a cloudberry batch.

[@DavidHeathHomebrew]

Thank you, I am glad that you found it useful. Yes this base will work very nicely for most fruit.

[@piteasleddogtours]

@@DavidHeathHomebrew have 10kg in the freezer. the cloudberrys are slightly different from all others in taste and is localy called forest gold. but think sugar and acid is most close to raspberry.

[@DavidHeathHomebrew]

@@piteasleddogtours sounds great to me :)

[@cuinesambmi]

Thanks for the recipe, it looks really good. I did it with my klarstein maischfest all-in-one for a total of 23 liters, and a strange thing happened to me. the pre-boil density was 1.047 but the initial density was 1040, well below the expected 1047, I had to correct with table sugar. right now it is fermenting correctly. to see how it tastes. greetings from Spain

[@DavidHeathHomebrew]

This will usually be the wheat not going as high as predicted sadly.

[@John_Redcorn_]

I definetly want to try this with blackberry, but i’ll do raspberry first (i like both). Fresh wild blackberries are abundant here this time of year

[@DavidHeathHomebrew]

Great,enjoy 🍻🍻🍻

[@PortlyGentleman]

That beer looks delicious my friend thanks for sharing the recipe 🍻

[@DavidHeathHomebrew]

Thanks for watching Bradley, sure is a great beer for the summer! >(

[@757Poppy]

Back soon, very interested in this. But cleaning the guttering first.

[@DavidHeathHomebrew]

Great, hope you find it useful Mike :)

[@prodanman]

I have Raspberry puree on in freezer. Think this will be next brew

[@DavidHeathHomebrew]

Enjoy 🍻🍻🍻

[@dimash244]

was doing some yard work, walked by my kettle and thought "why not brew a beer?" filled my kettle and went to get my phone to find notification about this video :)) Didn't have the same yeast but w-06 will have to do 😁

[@DavidHeathHomebrew]

Awesome :) Enjoy :)

[@dimash244]

@@DavidHeathHomebrew transferred to secondary yesterday, added 1.5kg raspberries, was at 1.010. What do you think about doing secondary under pressure? (It is at 10psi right now, 18 hours after adding berries)

[@DavidHeathHomebrew]

Sure, secondary under pressure works :)

[@dimash244]

@@DavidHeathHomebrew awesome! Will leave it at 10psi then😁

[@DavidHeathHomebrew]

@@dimash244 Great :)

[@mickholgate3347]

Thanks Dave, looks amazing!

[@DavidHeathHomebrew]

Many thanks Mick, a very nice beer for the summer 🍻

[@CascadesHomebrew]

Nice video and I might brew this recipe. I am thinking of getting into brewing more with fruit. A video focused on brewing with fruit might be good content for your channel. I searched but did not see one. Topics like what character to expect from different fruits (strawberries, raspberries, mango, etc.), sanitation strategies, types (extract, puree, fresh, frozen, etc.), and amounts to use.

[@DavidHeathHomebrew]

Thank you. Fruit is a great way to go but I much prefer to speak specifics rather than in general. So each recipe that involves fruit does just that.

[@CascadesHomebrew]

@@DavidHeathHomebrew Seems like it might be good content for your "How to Homebrew Beer" series if you wanted to include topics like adding fruits and spices to beers. In any case, I have learned a lot from your videos, especially from the Kveik ones. Cheers!

[@DavidHeathHomebrew]

Yes, not a bad idea actually. Thanks. Base malts is the next videos topic.

[@MadZer0]

Pectic enzyme is also great for breaking down fruit and releasing the juices, just did a raspberry wheat with verdant! Although I think I have to disagree that dumping trub is necessary, I’ve never had any off flavors from letting beer sit on cake. Three months? Maybe. Two weeks? No issues whatsoever.

[@DavidHeathHomebrew]

Yes, pectic enzyme is something I have mentioned in the past, I was keen to make this one simple. Racking fruit beers to secondary is very standard, naturally there are some that will not dislike the effect created by not doing it but it is the best general advice.

[@andrenunes6836]

Another great video, thanks David. Do you think that I can use lemon juice instead of raspberry to make a refreshing radler?

[@DavidHeathHomebrew]

I would say that brewing a larger that you can dilute with lemonade would be better as you can easily adjust to taste.

[@barryk.2036]

Hi David Thank you for all your fantastic information and content. I'm about to make this Recipe do yo think I could substitute fresh fruit for dehydrated Raspberries? 100g equals a kilo. Kind regards Barry K.

[@DavidHeathHomebrew]

Cheers Barry. You perhaps could be the end result would not be worth it in my opinion. Best to go fresh for sure!!

[@markjeffery]

Nice recipe! I gave this a try, and will definitely get some rice hulls or similar to improve the flow of the mash. Nothing drained through at all, and I ended up with everything in the grain basket when I lifted it up! Also couldn't find my Irish moss during the boil, so the fermenting liquid is more "dirty" than normal. Should I filter as I keg it?

[@DavidHeathHomebrew]

Thanks :) Sounds like the grain crush was too fine then. Filtering would be a good idea as it goes into the keg.

[@spawn2qc217]

I tried to sanitize my raspberry with sous-vide technique with my Grainfather for 15min at 75dC and had great result without chemicals, but you need a vacuum system...

[@DavidHeathHomebrew]

Chemicals arent really a bad thing in small amounts like needed here, though if you can avoid them then great :)

[@walqu]

I have been planning on a raspberry brew for months now and this came at the perfect time, what do you think about using kveik for this beer? not sure if that would make the wheat a bit overwhelming, maybe a raspberry blonde would be better? Thank you for the video though! answered a lot of questions.

[@DavidHeathHomebrew]

You sure could be then it will be more like an American raspberry wheat. Not a bad thing, just different :)

[@Backyardshenannigans]

Thankyou David very informative as usual. I brewed a Passionfruit Saison here recently and couldn't find any concrete g/SMB Metabisulphate to fruit ratio I ended up at 4g/1000g fruit pulp The beer is bloody fantastic! Looks like I'm not allergic to Sodium Metabisulphate but what's your rates. Also I'm sure i saw refermentation after pitching the 1.8kg of passio fruit Into the finished beer but ramped it down 8hours later to cold crash and keep some residual sweetness

[@DavidHeathHomebrew]

Thanks Ben. For this brew I added about half a gram of SMB, so not much at all.

[@jpoppinmoneyunit7098]

Why does it make a difference to dump the trub or not when adding fruit? I don't really have a great way to dump trub on my only fermenting bucket. Thanks

[@DavidHeathHomebrew]

It can lead to off flavours, so as such best advice is to trub dump or transfer to a secondary fermenter.

[@TomUithol]

Why not fill the clean hopbag with the frozen fruit and let them defrost in a clean and locked container ? Because that minimise the contact with the fruit. Also you haven't got the small bits in your fermentor.

[@DavidHeathHomebrew]

Sure, that would certainly work.

[@chrisfx4212]

Thanks David. Do you have a guide to how to prepare the fruit? I'm not sure how much sodium metabisulfite to use and do you freeze the fruit whole or break it up?

[@DavidHeathHomebrew]

Chemicals wise it really depends on what you buy. Best to follow those instructions. Fruit wise there is no problem in using these whole as shown, no preparation required as such.

[@mingueyox]

Hey David. Nice one. I'll probably brew it soon. Do you cold crash the beer before bottling? If so do you removed the fruit bags before? Cheers 🍻

[@DavidHeathHomebrew]

Great. I seldom cold crash personally. If I did then removing the fruit would help a little.

[@alvarosellers1380]

Hi David, I love your videos. Thank you for sharing. I use bottles for my beers since I do not have kegs. So, how much time for bottle maturation? Are 4 weeks enough?

[@DavidHeathHomebrew]

Hi Alvaro, Great to hear. 4 weeks should be about right.

[@alvarosellers1380]

@@DavidHeathHomebrew I have just opened a bottle and this beer tastes wonderful. Once again thank you for your videos

[@DavidHeathHomebrew]

That is great to hear Alvaro 🍻🍻🍻 Cheers

[@kenbunkley1167]

Hi David, I have a few questions. I'm thinking about altering this to make a watermelon wheat. Due to the less intense flavor compared to raspberries, I was thinking about using flavor extract in addition to real fruit, do you have an opinion on this? Either way how much fruit and/or extract should I use for a 5 gallon batch. Second, would pure store bought 100% watermelon juice with no other added ingredients work as well as fresh fruit, though probably without the color? Lastly, do you have a more guidance on water profiles? I use bottled drinking water since my tap water is unpleasant and don't know how to start since I don't know what mineral content it already has. Is this a necessary step and how can I determine what it needs? Do you use distilled water and adjust it from there? A bit more information, I'm in America and have use a 110v Grainfather where I have made 14 batches in the last year with very enjoyable results. Cheers! And thank you for what you do.

[@DavidHeathHomebrew]

Hi Ken. Ive never used watermelon but a flavour extract could certainly work well when used with a suitable amount. Best to make small samples first and then upscale. The main issue is using too much which then can taste chemical like and nasty. Water wise go with a balanced profile like I showed early in the video.

[@alessandrosandrini433]

Hi David, two questions. First, how about acidity of raspberry? Do you notice it in finish beer? Second, why you not add any yeast in order to help fermentation of fructose when you add raspberry? Thanks for your answers, Alessandro

[@DavidHeathHomebrew]

Hi Alessandro, This recipe has been balanced for the best taste, there is no acidity to be concerned about if you follow the recipe as is. The yeast recommended is all that you need for this brew.

[@Spankermatic1]

Great video David - just wondering if pressure fermenting would be ok for this style? Appreciate that you lose the pressure when adding the fruit but figured that it would still build up again after the fact. Would the suppression of esters through pressure fermenting be a bad thing for a fruit beer and have you done this yourself?

[@DavidHeathHomebrew]

Thank you. Certainly you can but if you want to keep the esters then just have the spunding valve open for the first 3-4 days.

[@andrewaitchison458]

Hi David. Excellent video as always and I’m looking forward to brewing it. Is it feasible to have this fermented out in less than 10 days? I have a Grainfather conical so good temperature control. Thanks in advance. Andrew

[@DavidHeathHomebrew]

Hi Andrew. Yes, this is a fast fermenter that will fit this nicely.

[@mardanheddeokwa]

This sounds as a very refreshing beer. You can almost tast it from thuis video. I would love to try it out. Dont you use the filter on top of the upper filter plate anymore? Thanks for this nice video David

[@DavidHeathHomebrew]

Thanks Chris. Yes I do still use the top plate :)

[@mardanheddeokwa]

@@DavidHeathHomebrew No, i mean the small one on top of the top plate to cover the beer drain.

[@DavidHeathHomebrew]

Ahh, mostly yes but not always unless I see a need.

[@leetiltman4213]

Thanks for this recipe. Would it hurt to use magnum instead if it's only added for bittering?

[@DavidHeathHomebrew]

Cheers Lee. Magnum will be fine as a sub :)

[@Fiaakitty]

Hi David! Good stuff man My question regarding the berries. When do you actually campden the berries? immediately after removal from the freezer or after thawing? And what after the desinfection? Put them back to the fridge or freezer for those 24h you have mentioned Thank you in advance

[@DavidHeathHomebrew]

I suggest adding fruit to a campden solution for 10 minutes and then freezing. Then simply thaw and use when ready with a minimum freeze time of 3 days.

[@espen000]

I made this once before and my wife loved the round fruity taste of raspberries. over the coming months she still thought it was a great tasting beer, but the freshness and fruitiness was not as present any longer and it moved slowly into a slight bitterness instead. She asked if there is a way of keeping it as round and fresh for a longer time? ( I am using kegs)

[@DavidHeathHomebrew]

Hey Espen, this style of beer , due to the ingredients, certainly does have a shorter shelf life that some others. All you can really do is all the usual things to avoid oxidation. On this basis you will see about 4 months usually of freshness.

[@espen000]

I am testing to make this and pasteurize the raspberries in a sous vide bag . Then cool them and throw into the fermenter. Let us see how it will do 👍

[@DavidHeathHomebrew]

I buy frozen fruit and skip this step.

[@brenopoubel2338]

Hello David, Thanks for your excellent videos. I recently brewed a witbier for the first time and I had unusual efficiency problems. My OG was way under the target. I have a brewzilla 35L and usually my receipts for APA and IPA reach the target numbers. Do you think this occurred because of the wheat malt and the Oats flaked?

[@DavidHeathHomebrew]

Hi Breno, wheat can be unreliable to predict sadly, its also rather different to milling grain with husks.

[@RoryAherne]

Hi Dave, Any thoughts on fruit syrups/extracts/cordial/flavourings?

[@DavidHeathHomebrew]

This one should not need anything extra. Try it as is and then consider your taste and direction would be my best suggestion.

[@olivierdesjarlais2525]

Hi! I'm gonna brew this beer as my first brew ever. The only problem is that I don't have acces to Fuglsang Pale ale. What substitute would you recommend? I can easily get Pilsner, Gambrinus Pale Ale, Vienna, Malt Maris Otter and more. Thanks

[@DavidHeathHomebrew]

Great to hear 😎😎😎 Any type of pale ale malt will work, they are very similar. Marris otter is an upgrade version but for this one pale ale malt is fine. Enjoy 🍻🍻🍻

[@olivierdesjarlais2525]

@@DavidHeathHomebrew Thank you !!

[@DavidHeathHomebrew]

@olivierdesjarlais2525 🍻🍻🍻

[@thomasnicoletto8912]

Hi Dave, I didn't quite understand when I have to add the fruit, M21 Belgian wit yeast are very fast about 5 days for a complete fermentation and I don't want to go wrong, which OG did you add the fruit to? ,Thanks

[@DavidHeathHomebrew]

Hi Thomas, add the fruit late in fermentation, 5 points away from OG is great but 10 is fine.

[@brianbarker2670]

Thanks for the video. David does your ABV take into account the fermentation of the raspberries? Also do you feel this recipe is raspberry specific or a template for other fruits?

[@DavidHeathHomebrew]

Hi Brian, yes it does but you could certainly replace the raspberries with another fruit. The main thing to solve is how much to use for the best effect.

[@rodrigog.m.3555]

This looks amazing, thanks for sharing!! A little question: isn't witbier supposed to use unmalted wheat?

[@DavidHeathHomebrew]

Thank you. Not these days, no :)

[@rodrigog.m.3555]

@@DavidHeathHomebrew Perfect, thanks again!

[@DavidHeathHomebrew]

Cheers 🍺🍺

[@rodrigog.m.3555]

@@DavidHeathHomebrew Cheers 🍻

[@DavidHeathHomebrew]

Anytime 🍺🍺🍺

[@joeellis4681]

My wife LOVES Belgian Wits, but is allergic to berries (ras, straw, blue, etc). She is NOT allergic to cherries, though. Can the raspberries in your recipe be switched out with cherries? If so, what changes would I need to make? Thanks!!

[@DavidHeathHomebrew]

Yes, certainly. The area of experimentation though is how much to add. You could try the same weight as used here and see how that goes.

[@dwilkowske]

Thanks for the video, I'm planning to brew something very similar this year but I'm tentative about adding fruit to my beer as I am still bottling my beer. Will I be creating bottle bombs by adding fruit to a secondary fermenter and bottling sugar prior to bottling?

[@DavidHeathHomebrew]

Cheers Dale. When it comes to the fruit as long as fermentation has finished then no problem. Just be sure that you have a consistent FG for 3 days. Sugar I would suggest adding during the bottling process. Best in bulk into a secondary fermenter before transferring the beer on top for a nice even mix.

[@kampfpudeln]

Excellent video. Just one small question...does freezing fruit really sanitize it?

[@DavidHeathHomebrew]

Not totally no, hence the recommendation of campden tablets before freezing :)

[@markchapman2160]

Hi David, I will be brewing this in a few days time. Once ready to bottle, do I leave the fruit in the fermenter or remove it first? I'm worried that by leaving it in, the amount of juice from the bags will be variable into the bottles as the level is dropping and the bags drain at a different rate. Any thoughts would be helpful! Cheers.

[@DavidHeathHomebrew]

Hi Mark, I leave it in personally. The juice will have already blended with the wort. The fruit parts are just the leftovers 🍻

[@markchapman2160]

@@DavidHeathHomebrew Thank you!

[@DavidHeathHomebrew]

Cheers 🍻🍻🍻

[@ryandelagarzaTX]

Thanks for the video! Not sure if I missed it, but how long did you leave the fruit in before racking into your keg?

[@DavidHeathHomebrew]

Hi, till the fermentation is fully finished.

[@reinhardmatheis7322]

thanks for the recipe...would like to try it, but don't have access to "summer saaz" ...what other hops are suitable ? i got spalter select, tradition,malling , magnum ,ctz on hand but could also get the "saaz"

[@DavidHeathHomebrew]

Great. Regular Saaz will be fine. 🍻🍻🍻 Enjoy!

[@reinhardmatheis7322]

@@DavidHeathHomebrew thanks a lot...the ingredients are en route ...brewday comeing soon 🙂

[@DavidHeathHomebrew]

@reinhardmatheis7322 Great 🍻🍻🍻 Enjoy

[@reinhardmatheis7322]

@@DavidHeathHomebrew hi david , is this the correct dosage for sanitizing the raspberries ? ...."Add one 1/16 teaspoon of Sodium Metabisulfite per each gallon of juice, or for each 8 pounds of crushed fruit. Pre-dissolve in a small amount of water before adding to the juice. Allow the juice to ventilate in an open container for 24 yours before adding yeast. For over-ripe and potentially moldy fruits, double the dosage."

[@DavidHeathHomebrew]

@reinhardmatheis7322 That does sound right yes. Its a tiny amount for sure 🍻🍻🍻

[@wollewolfram]

Is it one campden tablet per 70 liter of water, to sanitize the fruit?

[@DavidHeathHomebrew]

Yes, sounds about right

[@ИльяГовжеев]

Tell me how to cook Bière de Garde? Does it need French hops and yeast?

[@DavidHeathHomebrew]

This style uses European hops like Tettnang and saison style yeast. Hope this helps :)

[@billabongviews]

Hi David, another to add to the Brew List, thank you!! What Mash PH did you aim for please?

[@DavidHeathHomebrew]

Hi Craig, When you add fruit it will lower the ph some. So I aim a little higher at around 5.5 ph.

[@jchales]

Hi David, Will be brewing this in the next week :) Just wondering when roughly you add the fruit, I know you say later fermentation. Are we saying a few points off final? And should I leave it in till steady for 3 days or longer, is there any benefit to that? Cheers

[@DavidHeathHomebrew]

Hi, I suggest between 5-10 gravity points away from your predicted FG. Leave it until fermentation is over and you have a stable FG. 🍻🍻🍻

[@jchales]

@@DavidHeathHomebrew Excellent David, thats really useful. Thanks for taking the time to reply 👍

[@DavidHeathHomebrew]

Cheers Jason, anytime 🍻🍻

[@saenue]

Does it make any difference to use fresh raspberries as for how much to use them? And should I just squash them - and not freeze them at all?

[@DavidHeathHomebrew]

You can use fresh but you will want to freeze them anyway because this breaks down their enzymes readying them for a better fermentation. Squeezing them is better than squashing.

[@saenue]

@@DavidHeathHomebrew Thanks for the reply, will do just that!

[@DavidHeathHomebrew]

Great, cheers 🍺

[@Adamphillips900]

Does taking the beer off the yeast before adding the fruit not cause some off flavours? I would have thought that due to the lack of yeast, you would end up with off flavours from the second fermentation.

[@DavidHeathHomebrew]

The viable yeast is still in suspension within the wort. What is left is trub, this does not cause off flavours, quite the opposite.

[@jchales]

Would it be worth adding the fruit to the keg for a few days once cold instead? I can only get my fermenter to 17c in the heat of the summer, even that’s a push. Need a glycol chiller

[@DavidHeathHomebrew]

You will need higher temps so that it can ferment though.

[@jchales]

@@DavidHeathHomebrew of course, I meant what would happen if I didn’t allow the fruit to ferment by adding after primary fermentation at a lower temp. Cheers David

[@DavidHeathHomebrew]

I see. The result with no be very good. You really want to ferment the fruit for the best result.

[@adamskilton6629]

Hello David. Planning this for the weekend. Would frozen berries in the same quantity be fine and also if store bought frozen, should I be able to skip the sanitation?. Thanks in advance.

[@DavidHeathHomebrew]

Yes, no problem there. Its exactly what I used. Skipping the sanitation could be a risk, up to you 🍻

[@adamskilton6629]

Just found out I can't get lallemand belgian wit or m21, will lallemand belgian abbaye do the job?

[@DavidHeathHomebrew]

Hi Adam, best to go with a Wit yeast.

[@adamskilton6629]

Will have to Postponed till next week, the problem with living in rural Australia. 2 hours to the closest homebrew shop😅

[@DavidHeathHomebrew]

@@adamskilton6629 Ouch. It will be worth the wait though :)

[@allanhaydock825]

@david heath do you think it would be ok to use pre frozen fruit from the supermarket and if so would it pay to thaw and use camden tablets? Thanks

[@DavidHeathHomebrew]

Hi Allan, yes no problem there at all. By using campden tablets you are removing any risk of contamination.

[@allanhaydock825]

@@DavidHeathHomebrew thanks David. Is there an easy way to get this into the grainfather site without having to type it all in?

[@DavidHeathHomebrew]

You could export it from Brewfather as an XML file and then import it into the GF software. You will need to check each of the values though, as quite often changes can be made. Having said this even the longer route of typing it in yourself is probably going to take just 5 mins :)

[@HOMEBREW4LIFE]

INSURANCE 4 LIFE!!! great video DH

[@DavidHeathHomebrew]

Haha, cheers 🍻🍻

[@freejack66]

Hi David, could i use all types of berries to make variates of the Wit

[@DavidHeathHomebrew]

Hi Casper, you could certainly replace the raspberries with another fruit. The main thing to solve is how much to use for the best effect.

[@allfatherodin-officiallyun1107]

I might need some advice. Last Sunday I brewed a trippel, but the water lock isn't doing anything, even though the inside of the bucket smells like beer including that kinda burning in the nose(just opened it to take a quick look) do I have to repitch the yeast or is my bucket just broken/leaking

[@DavidHeathHomebrew]

Hi, Do you see krausen?

[@allfatherodin-officiallyun1107]

@@DavidHeathHomebrew no

[@DavidHeathHomebrew]

Then yes, repitch as soon as possible :)

[@allfatherodin-officiallyun1107]

@@DavidHeathHomebrew thank you David. I'll repitch as soon as I get home

[@DavidHeathHomebrew]

Great, I hope it goes well :)

[@tombaines2863]

Hi David, is only 30mins boil a risk of DMS with the light malts and wheat?

[@DavidHeathHomebrew]

Not these days. 15 plus years ago or more then yes. SMM levels in malt are at an all time low. Any DMS found is not coming from modern malt but fermentation.

[@raidersteve78]

Are store bought frozen berries a suitable substitute for the fresh?

[@DavidHeathHomebrew]

Yes, no problems there.

[@raidersteve78]

@@DavidHeathHomebrew thanks for the response. I am still fairly new to brewing. So far I have always brewed under pressure. Would this recipe work under pressure or should I be looking to do a non pressured ferment?

[@DavidHeathHomebrew]

No problems doing this one either way :)

[@Rubio_Eric]

Is it typical to have the recirc up so high? I've always been told to have the pump on low during the mash

[@DavidHeathHomebrew]

Yes. All in one systems are designed with high recirculation in their design during mashing. The pipe valve exists for use during the cooling stage when using a counter flow chiller. Some will use the valve to limit recirculation speed to compensate for a graincrush that is too fine but that is really just a temporary solution.

[@Rubio_Eric]

@@DavidHeathHomebrew good info.....thanks!

[@DavidHeathHomebrew]

Cheers Eric :)

[@JamesSmith-yk3nh]

@david I can't find this recipe on brewfather anymore. Is it still there? Cheers

[@DavidHeathHomebrew]

Hi James, this one could have been before Brewfather. Check the videos description for a link / the recipe in full for entry 🍻🍻😁

[@wollewolfram]

How do you think lallemand voss would be with this? 25 degC perhaps?

[@wollewolfram]

Im sitting on a bunch of packages 🙂

[@DavidHeathHomebrew]

It will work nicely at this temp or much higher :)

[@wollewolfram]

@@DavidHeathHomebrew Thanks!

[@DavidHeathHomebrew]

Cheers 🍺

[@vice4784]

Receta español y cuantos litros de agua

[@DavidHeathHomebrew]

Here is the recipe:- share.brewfather.app/xpU8PxNFwZF6vJ

[@vice4784]

@@DavidHeathHomebrew para 20 litros o 15

[@DavidHeathHomebrew]

Sorry, I am not really understanding your question. Can you use English ?

[@vice4784]

@@DavidHeathHomebrew What if you can pass me the recipe for 20 liters

[@DavidHeathHomebrew]

Mine is 19L. If you use the link above the you can scale it to 20L in 30 seconds but remember you need to set your own equipment and the values of the hops you are using.

[@mattingram2570]

Hi David, look forward to brewing this one. In your Raspberry Sour video you talked about squeezing the bags of fruit daily to maximize the extract. Did you do the same here? Thanks.

[@DavidHeathHomebrew]

No, I decided to make this one more simple and to show a different way to go. Nice to mix it up. Naturally you can still do this to maximise if you wish.

[@NathanKraemer]

Do people boil the bags instead?

[@DavidHeathHomebrew]

With the fruit? I hope not that would impact flavour very negatively.

[@spawn2qc217]

😳 I am surprise you don't use liquid yeast anymore. Why? Too expensive? Need a starter if not enough yeast cells per pack?

[@DavidHeathHomebrew]

Basically because I can get just as good results from dry yeast without the extra cost and time.

[@ChaosAI24]

A proper witbier needs unmalted wheat!

[@DavidHeathHomebrew]

No, not these days with modern malts.If you want those extra flavours then various maltsters have options.Not that this would be a good choice for a fruit version though of course.

[@ChaosAI24]

@@DavidHeathHomebrew Let me reformulate, traditional wit has both malted and unmalted wheat in the recipe otherwise is just an american wheat!

[@DavidHeathHomebrew]

Yes true though not so many are going this way anymore. The use of Belgian yeast and perhaps some speciality grains can be enough :)