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Old 02-10-2013, 02:59 AM   #761
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Quote:
Originally Posted by jwalker1140
Thank you very much!! Kinda though it was but thought I better ask.
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Old 02-12-2013, 09:16 PM   #762
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If Weyermann is a must have; brew masters warehouse is the place to go.
He also has coupon codes on his thread in this forum.
http://www.brewmasterswarehouse.com/

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Old 02-13-2013, 10:19 PM   #763
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Quote:
Originally Posted by Cookiebaggs
I did and it turned out fantastic!

I brewed 10 gallons. Kegged 5 (didn't last very long), and bottled 5 that I am selectively drinking.

I used Wayne1's percentages and used 1056 yeast instead of a belgian.

50.0% 10.25 lbs. Pale Malt(2-row)
40.2% 8.25 lbs. Wheat Malt
9.8% 2.00 lbs. Flaked Oats

1.25 oz. Hallertauer Whole 19.3 IBU 75 min

2.00 Oz Corriander Seed 10 Min.(boil)
0.75 Oz Bitter Orange Peel 5 Min.(boil)

Acid Rest 20min @ 104
Protien rest 30min @ 122
Saccrification 60min @ 153
Mashout 10 min @ 168

OG: 1.052
FG: 1.012

3 weeks primary at 68 degrees
2 weeks cold crash secondary at 46 degrees
I'll be brewing this again for sure.
A few of my friends love Blue Moon. I am gonna have to try this. I realize that it's an all grain recipe but if I portioned it out for a 5 gallon batch could I use the brew in a bag technique? I'm still relatively new to brewing (moving from extract to partial mash/brew in a bag) so that might be a noob question but I am one haha.
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Old 02-14-2013, 03:10 AM   #764
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For those who AG - Do you like a protein rest with this wheat/barley/oat bill? I'm wondering if it's necessary.

Does anyone know, is the white wheat malt fully modified or close?

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BOTTLED: Wild Strawberry Blonde, Oatmeal Stout, Amber Ale
KEGGED: Nut Brown, Smoked Porter, Blue Moon Clone 1, Blue Moon Clone 2, Something Red Amber Clone
CONTEMPLATING: Flanders Red, English IPA, Sack Mead

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Old 02-21-2013, 08:11 PM   #765
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Quote:
Originally Posted by nilo View Post
Yes, I know tsp means tea spoon, but the amounts seems to make sense if he meant table spoon instead. Anyway, feel free Wayne to chime in to correct us here.
By the way, will be brewing #9 this weekend with Wyeast 1010, American Wheat.
I have the BM#9 still fermenting after 18days. WY1010 is very slow, not sure if this is the way it supposed to bes since first time using it.
Had a sample yesterday from the carboy and it tastes....................bad, really bad
Lots of clove taste, which I hate. If coming from the yeast, then this was a no got for me. My experience with this off flavor is that it doesn't go away with time, so not sure, may dump this one.
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Old 02-23-2013, 06:52 PM   #766
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and #9 is down the drain
What can I possibly do for #10, any suggestions? I think I will brew Wayne's #2

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Old 02-24-2013, 08:35 PM   #767
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OK...I have been watching on the sidelines on here, and I have to chime in....my batch of Nilos #7 just came ripe as of last weekend..and I gotta say plus 1.....looks, smells, and tastes like a blue moon. side note, I bought briess chrystal 40l instead of 10l(just a mistake) ...1oz McCormic Valencia..... .7 oz corriander So4 yeast, will definately brew this againe, I brew in a bag and used the corn starch.....Tom

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Old 02-25-2013, 10:18 PM   #768
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Just brewed up something close to a cross between Wayne 1 and Wayne 2:

5 lbs domestic 2-row (Briess)
4 lbs white wheat malt (Weyermann)
1 lbs flaked oats
0.75 oz tettnang @ 60 min. (17.5 IBUs)
0.50 oz freshly ground coriander @ 10 min.
0.75 oz dried sweet orange peel @ 5 min.
Wyeast 1056, rinsed slurry

Mashed at 152F, OG: 1.053, fermenting at 67F

Note to self: next time, use rice hulls!!! First time brewing on my new system -batch sparge in a round cooler with a braid- and it stuck a couple times. Not a huge deal, but it did slow things down. Will post tasting notes when it's ready.

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Old 02-26-2013, 06:15 PM   #769
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Just took a wine thief sample of the Wayne1 original page 1 recipe I brewed 3 weeks ago. Wow! To a friend and I, it's very very good. It was a 3.25 gal batch. I used 1oz of sweet orange peel, and .6oz of coriander. I used 001, but if i didnt already have cleaned 001, id use US-05 just for the ease. The orange is not overpowering at all, but it's there, you know your tasting orange. Most important SWMBO who is a Blue Moon drinker loves it. I will brew it again the same way.

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Old 02-27-2013, 03:37 PM   #770
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Fermentation is approaching 48 hours. It smells great and the airlock is bubbling rapidly but there is practically no krausen. It looks like it reached 1/2 inch, max, at some point and currently it's maybe 1/4 inch or less. Big white bubbles, like from a soda. I assume the flaked oats are affecting it but I don't remember this with any of my other Blue Moon attempts. Granted, they were all partial mash, but I don't think that would matter. I pitched ~200 ml of washed slurry harvested the day before, which is somewhat of an over-pitch according to mrmaltly.com. This is the fourth generation for this yeast and the previous fermentation was very normal and temp controlled at 67F. Thoughts? RDWHAHB?

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