I did add a gel solution. But the harvested yeast + beer that has been sitting in a flask in the fridge looks murky and the 1-2 glasses of the beer I sampled yesterday were murky too. I know everyone has mentioned that BRY-97 drops out nicely but so far the beer is pretty murky. And no I’m not being paid for every time I type the word murky. :D Murky.
It’ll clear on its own given time. …but if you need it sooner then by all means.
I asked because I think some of the good bready flavors in American Wheat come from the yeast being in suspension.
Yes, but I have a sickness like restless leg syndrome or angry bowel syndrome. It’s “clear beer” syndrome. Not sure if I was born with it but it escalated when I started brewing for sure. 
It’s a good sickness to have.
Well, Ken, I’m finally brewing my American Wheat today and it will stay cloudy
I’m hopping mine with around 20IBU of Mt. Hood at FWH, 30 minute boil (to help keep it hazy), that and wy1007 should do the trick.
I have not brewed many American wheat batches, but I have brewed a lot of American Wit batches with sweet orange peel and coriander because it used to be my summer beer. Wyeast 1007 works well in an American Wit. It attenuates well, resulting in a crisp beer. It also results in a cloudy beer. I use 60/40 pils/malted wheat. I know that traditional wit uses unmalted wheat, but this combo just works. I brew to around 1.050. The only problem with 1007 is that one needs to have a lot of headspace in one’s fermentation vessel because it is a true top-cropper that creates a massive yeast head. It is not uncommon for this culture to blow out of air lock. A Chico derivative will work, but it is not powdery enough if one is looking for a cloudy appearance.
This sounds very nice to me. Please post back once you’ve tried it. I will try to get a picture of mine once it’s on tap here.
Mt Hood is a great hop, doesn’t get enough love IMO.
Will do. I decided to go with 60 minute boil. Did low o2 brewing, was kinda worried about DMS, so decided, why not, I’ll do a full 60. Plus, if it drops bright, I don’t care that much.
@nateo - I agree, it’s a really nice hop. It’s my go-to for anything German. I know, the purists are going mad right now
I love Mt. Hood and always have it available. It can absolutely be used for German styles and I’ve seen it in Alt and Kolsch recipes in the past. There has been a lot of talk of how fresh but improper hops are better than stale and proper hops. The Saaz pellets for your Czech Pilsner are not very fresh? Use those fresh Sterling instead.
Kegged my “American” wheat yesterday. Really, it’s more of a German wheat, but either way, it tasted like everything I ever imagine the style to taste like. It’s a quaffable 4.4% abv.
Mmm, that sounds lovely. I had a partial keg (amber lager) in my on-deck fridge (long story) and I just put that back into one of the draft fridges tonight but after that the American Wheat will be on tap. Beersk… post a pic of that beer when you can!
Will do (if I can figure out how to post pictures here. So far it seems one has to find an image host to post and can’t upload directly from the computer).
Right. Upload it to a hosting site, copy the address of the hosted image and then put image tags around it. I’m sure there are multiple ways to do it. Cheers.
It blows my mind that Mt. Hood and Liberty arent just as popular as Saaz and Hmf. they are every bit as good and almost always fresher and cheaper for us north american brewers
This is exactly the reason why I use them exclusively for my continental style beers.
I think that a lot of brewers (me included) thought that they needed to use the hops that the recipe called for or else the beer would not be what was expected. I had a keg that was maybe 30% full that I put back into my on-deck fridge (long story) and put it back in the draft fridge last night. This is an amber lager where I added a good amount of late Edelweiss. I tapped a glass and took a sip and those delicious, fresh hops just screamed at me. They are so delicious. We should probably expect a different character from (for example) a Czech Pilsner made with Sterling or Mt. Hood or Liberty but there should be good, fresh hop character which is what we want especially when so many Euro hops come over here lacking in oomph. I have been much more of a hop snob since getting really nice hops from Hop Heaven and also YVH.
Yep, I decided many years ago that I’d rather use good quality Sterling rather than roll the dice on imports any longer. Is it 100% authentic, no. Does it make a better beer? Most of the time it sure does.
I was thinking about this during my brewday today. I made a helles and used some good Hallertau that I got from YVH. Could I have used Edelweiss or any of the other hops I have from Ted? Absolutely. But I didn’t. I might make the same beer and use Edelweiss and see how it comes out. We know The Czechs and Germans use the hops that they can get readily… they use their fresh hops. We should use our fresh hops. Are their hops distinct and unique and thought of as world-class hops all over the globe? Yes. But some fresh Liberty, Sterling, US-Grown Saaz, Edelweiss, Mt. Hood, etc. that are in really good shape can create that same character, IMO. Two weeks ago I made an “American Lager”… Full Pint Pilsner, Bonlander Munich, flaked corn and Edelweiss hops… all American. I did use 2124 so that’s the end of the American angle but it should come out really nicely. I have a fresh pound of Edelweiss and they will get some use here this summer.