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Old 02-01-2006, 09:44 PM   #51
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Quote:
Originally Posted by El Pistolero
Dang, I picked up a couple Schneider Weissen yesterday, but I didn't think to look for that Aventinus.

You know, I was feeling bad about how dark my hefe was, but I don't think it was any darker than that SW.
the SW is dark for a hefe, but damn tasty. don't feel bad at all. it;s a good brew (yours).


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Old 02-01-2006, 09:45 PM   #52
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Originally Posted by BeeGee
I'm going for a quick mountain bike ride, tossin' a few back at the tavern, and then going to check on my Aventinus experiment. BTW, does your wheat book have any info on Berliner Weisse?
sure does. what you want to know?


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Old 02-01-2006, 09:47 PM   #53
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Quote:
Originally Posted by DeRoux's Broux
sure does. what you want to know?
I don't know. Think I'm interested in making one, but I've never actually tried one (we were discussing this phenomenon today at lunch). I'd probably wait till more springtime and lawnmowing season. Do they talk about which yeast to use in addition to lacto culture? I've seen everything from regular German ale to hefe yeasts cited.
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Old 02-01-2006, 09:51 PM   #54
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Quote:
Originally Posted by BeeGee
I don't know. Think I'm interested in making one, but I've never actually tried one (we were discussing this phenomenon today at lunch). I'd probably wait till more springtime and lawnmowing season. Do they talk about which yeast to use in addition to lacto culture? I've seen everything from regular German ale to hefe yeasts cited.
i just scoped recipe in the book and it says to use a Kolsch or other top fermenting German yeast strain, NOT a weizen strain.

if you like weizen's that much, i'd suggest getting the book. it's good and u can find them used on amazon.com. i was told they are out of print.
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Old 02-01-2006, 09:53 PM   #55
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Funny, I was scoping that series today on Amazon...I'm definitely interested in the wheat book. Most of the other styles in the series don't seem like they have that much depth to plumb, but what do I know. The wheat book seems like it would be jam packed full of good info. The Scottish one might be interesting, as well.

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Old 02-01-2006, 09:56 PM   #56
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Quote:
Originally Posted by BeeGee
Funny, I was scoping that series today on Amazon...I'm definitely interested in the wheat book. Most of the other styles in the series don't seem like they have that much depth to plumb, but what do I know. The wheat book seems like it would be jam packed full of good info. The Scottish one might be interesting, as well.
i was about to say, the Scotch ale book by Greg Noonan is damn good. i'm biased though, i love his New Brewing Lager Beer book. a must for any brew library!

i want all of 'em. next is the pale ale or porter book.....
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Old 02-02-2006, 05:23 AM   #57
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here ya go BeeGee. i didn't read it ('cause it's late) but thought you might dig it....

http://www.byo.com/recipe/1452.html

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Old 02-02-2006, 05:26 AM   #58
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lookie here guy's

http://www.byo.com/recipe/714.html

pretty simple......

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Old 02-07-2006, 12:31 AM   #59
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i did manage to get the dunkel racked finaly. 14 days for fermentation to complete......
set it in the chest freezer set at 45. gonna let it ride for about 3 weeks. tasted potent too!

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Old 02-07-2006, 02:11 PM   #60
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My hefe's been ~50 for a couple weeks now...think I'll be bottlin' it this weekend unless I can kill my kegged stout.



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