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Old 02-07-2007, 07:42 PM   #1
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Default honey wheat beer

I made a batch of honey wheat beer with wheat extract, now that it has been in the carboy, for the second racking for a few days, it seems to be separating.
About 2inchs of dark brown on the top,then about 8 inches of medium brown,then the bottom is a light brown. Is this normal for a honey wheat beer? Thanks

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Old 02-07-2007, 11:47 PM   #2
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sounds to me like it is clearing - the yeast dropping out to the bottom so the top appears darker -as less yeast to reflect the light.
it should become uniform in the next 2 weeks

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Old 02-08-2007, 06:31 PM   #3
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thanks for your help

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Old 02-09-2007, 12:40 AM   #4
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mmmmm...honey wheat. nothing better in the summer sun...hope all goes well.

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Old 02-27-2007, 10:37 PM   #5
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I'm curious if this has cleared up yet. How did it go? Did you keg it yet? Would you mind posting the recipe? I'd like to give a honey wheat a try.

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Old 02-27-2007, 10:44 PM   #6
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I make a lot of Hefe Weizen. I really don't care that much for a honey drink unless it's mead, but I've done A LOT of research (read: drinking) on honey brews.

My take on it is that the honey should be used for priming. Reason: the honey flavor is just fermented out.

What's your take on it...as well as your recipe (as previously asked)...I'm not sotally titfaced...

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Old 02-27-2007, 11:01 PM   #7
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i am drinking 1 of 2 last bottles of my honeyweizen. mmmmm tasty.

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Old 02-27-2007, 11:12 PM   #8
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was that a NB honey Weizen? Pritty Fruity when it was done?

I have the NB H.W. in the secondary and ready to bottle tomarrow

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Old 02-27-2007, 11:56 PM   #9
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If all honey ferments out then mead would taste like alcoholic water. I mean, I know what you're saying, the residual honey flavor is minimal.

My honey wheat was 6lbs Munton's Wheat DME, a pound of honey, 1oz cascade and some tangerine peel in the primary. Danstar windsor to leave a little sweetness. It was delicious. Fastest two cases to move since I started brewing.

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Old 02-28-2007, 01:18 PM   #10
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Quote:
Originally Posted by Fire_travels
was that a NB honey Weizen? Pritty Fruity when it was done?

I have the NB H.W. in the secondary and ready to bottle tomarrow
nah, threw together a recipe and it tasted damn fine.

I will post tonight when I can look at the recipe, too much to remember. It was 6 lbs Muntons Wheat DME, some caramel and crystal, 1 oz coriander, 1 oz bitter orange peel, the rind of i think 3 oranges (sweet orange peel), and 1 lb clover honey. White Labs belgian wit.

tasted amazing!
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