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Old 03-05-2008, 01:06 PM   #1
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Default Yay, First Kegged Hefe in das Goblet



Beeeautiful, I say! 3 weeks from kettle to glass: I likey.

It tastes awesome. Less banana-clovey esters from the Weihenstephaner yeast than I expected, but it's really balanced. What's most striking here is the incredible malty melanoidin profile that it displays. All from a single freakin' decoction. It's awesomely biscuity and malty, but light and refreshing at the same time.

This one'll go quick.
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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-05-2008, 01:09 PM   #2
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Get the proper glass noob!

That looks very good. I'll be going kettle to glass with some Hefe in 2 weeks time. I like to drink them asap without pulling too much yeast...

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Old 03-05-2008, 01:14 PM   #3
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I think your tree needs more water (or maybe it's just jealous it can't drink from the kegerator).

Good lookin' beer, however.

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Old 03-05-2008, 01:15 PM   #4
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Quote:
Originally Posted by Soulive
Get the proper glass noob!

That looks very good. I'll be going kettle to glass with some Hefe in 2 weeks time. I like to drink them asap without pulling too much yeast...
Beat me to it...

I do a secondary to reduce the yeast going into the bottle/keg and eventually the glass.
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Old 03-05-2008, 01:25 PM   #5
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"Proper" = my effin' Lucifer goblet, goddamnit. yes, I have a nice tall glass as hefe is traditionally served in, but I'll be damned if I'm gonna dirty another glass, when the goblet works better in the first place

oh, and that stupid dragon tree...I've had that thing for years. It started off 8" tall, now it's taller than I am. It gets water...it just doesn't like coming inside for the winter. Once summer rolls around and I can put it back outside, it'll be happy.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-05-2008, 01:27 PM   #6
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What was your force-carbing procedure? I'm always open to new methods...

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Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber


EdWort's Haus Pale Ale Count
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Old 03-05-2008, 01:35 PM   #7
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3 weeks! Solid. I need to get the keg system rolling. I just bottled my 1st AG hefe after 15 days in primary. Bottling, what a PIA!

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Old 03-05-2008, 01:43 PM   #8
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Quote:
Originally Posted by Soulive
What was your force-carbing procedure? I'm always open to new methods...
I call it the ol' OhioBrewtus Two-Step:
  1. 2 days @ 35psi.
  2. Disconnect the gas line after 2 days.
  3. Release pressure via release valve. Wait 1 hour. Release again. Wait another hour. Release a 3rd time.
  4. Hook up gas @ serving PSI (10psi +/-), and you're ready to serve.

Okay, so it looks like 4 steps, but it's actually 2.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-05-2008, 01:48 PM   #9
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Quote:
Originally Posted by Evan!
I call it the ol' OhioBrewtus Two-Step:
  1. 2 days @ 35psi.
  2. Disconnect the gas line after 2 days.
  3. Release pressure via release valve. Wait 1 hour. Release again. Wait another hour. Release a 3rd time.
  4. Hook up gas @ serving PSI (10psi +/-), and you're ready to serve.

Okay, so it looks like 4 steps, but it's actually 2.
That's interesteing, I usually do;

- 2 days @ 35psi
- rock keg on 35psi, then vent
- reset to serving psi
- serve after 5-7 days

What's the reason for disconnecting the gas and then doing the hourly venting?
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Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber


EdWort's Haus Pale Ale Count
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Old 03-05-2008, 04:43 PM   #10
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Quote:
Originally Posted by Soulive
That's interesteing, I usually do;

- 2 days @ 35psi
- rock keg on 35psi, then vent
- reset to serving psi
- serve after 5-7 days

What's the reason for disconnecting the gas and then doing the hourly venting?
So that you're not "serving" on 35---you're effectively resetting the keg pressure by allowing the excess co2 to offgas out of solution. I'm pretty sure (you'll have to ask OB for more info) that this minimizes overfoaming.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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