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Old 01-04-2013, 07:50 AM   #21
evolcoms
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Thats a bummer...I was hoping to try this one out. You think it was the brown sugar?

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Old 01-04-2013, 02:20 PM   #22
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Getting fruit right can be tough. I made a strong ale (8.6 ABV) that tasted amazing. I split the batch and put 4lbs blackberries in 2.5 gals. It came out hazy-purple, all you could taste was the berries with a weird bitter aftertaste. They completely overpowered the strong ale.

Next time, I'll mash higher for more residual sweetness, cut the berries in half and use pectic enzyme to help it clear.

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Old 01-04-2013, 05:37 PM   #23
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Quote:
Originally Posted by evolcoms
Thats a bummer...I was hoping to try this one out. You think it was the brown sugar?
I'm sure the brown sugar is part of the problem. Besides that I'm not too sure. I think hefeweizen's may just be better untouched. Haha. I should have went with a blonde. That seems to be the most common.
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Old 01-04-2013, 09:01 PM   #24
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Right now i am putting a Honey Orange Hefeweizen recipe together. I hope it turns out good.

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In the Works: Peach Berry Wheat Ale
Conditioning: Blue Moon Clone, Double O' Blossom Honey Hefeweizen
In the Fridge:Blind Pig IPA, Raspberry Wheat Ale, Capt. Cascade American Amber Ale
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Primary #1: Carmel Apple Cider 4 weeks on 01/16/13 Primary #2: Spiced Apple Cider 2 weeks on 01/17/13
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Old 01-04-2013, 09:08 PM   #25
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Quote:
Originally Posted by evolcoms
Right now i am putting a Honey Orange Hefeweizen recipe together. I hope it turns out good.
That sounds fantastic! In sure it will be better than mine!
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Old 01-04-2013, 09:21 PM   #26
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Quote:
Originally Posted by Kobrew View Post
I'm sure the brown sugar is part of the problem. Besides that I'm not too sure. I think hefeweizen's may just be better untouched. Haha. I should have went with a blonde. That seems to be the most common.
American wheats make a good base for fruit IMO. German hefe yeast has so much character, maybe it was clashing? I'm not a big fruit beer drinker, but for my friends who are I've had good success using a very basic recipe with about 50/50 pale and wheat malt (could do same with extract) and Wyeast 1010.
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