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Old 02-16-2011, 04:41 PM   #11
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Can someone recommend a liquid yeast that might work well with this recipe?

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Old 02-16-2011, 04:43 PM   #12
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I havent used anything but WB-06 and I love it.

I am on Gen 4 now and I have only bought the 1 pack when I first brewed this.

Where in NJ are you? I could possible get you a bottle of liquid WB-06 from my last primary.

Shoot me PM if interested.

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Old 02-16-2011, 09:17 PM   #13
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I havent used anything but WB-06 and I love it.

I am on Gen 4 now and I have only bought the 1 pack when I first brewed this.

Where in NJ are you? I could possible get you a bottle of liquid WB-06 from my last primary.

Shoot me PM if interested.
Thanks for the offer. I am still relatively new to brewing and only want a liquid yeast so that I could make my first starter. I either use dry or 2 vials of liquid. I am in Somerville NJ. Only on my 4th all grain batch.
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Old 02-16-2011, 09:59 PM   #14
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Gotcha.. I am south.. near AC. Does that mean you are interested? Or not?

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Old 02-17-2011, 01:06 AM   #15
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Gotcha.. I am south.. near AC. Does that mean you are interested? Or not?
I'm sorry! Not interested this time. But thanks again! Maybe we'll be at the same brew event or something :P
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Old 05-05-2011, 02:14 PM   #16
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On your instructions are you saying to add that Hallertauer at the beginning of the boil? And just to double check your boiling for 90 minutes?

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Old 05-05-2011, 04:51 PM   #17
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Thats correct.

FWIW I have done 60 minute mashes and 60 minute boils with great results... the 154-155 mash temp I do think is important with this recipe.

Hope Joe doesnt mind me replying... I am up to about 80 gallons of this stuff made.

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Old 05-06-2011, 06:09 PM   #18
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Thats correct.

Hope Joe doesnt mind me replying... I am up to about 80 gallons of this stuff made.
Mind? I think it's great.

rtt121 is correct. No late hop additions in a German Hefe. The only thing I'll add is that if you change the boil to 60 from 90 make a small hop adjustment. No big deal at all as this beer is not about the hops. Just attempt to get the IBUs between 8 and 14 and enjoy.

Sorry for not replying. I do not subscribe to any threads- including my own. I have no problem replying to PMs though.
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Old 07-09-2011, 01:52 AM   #19
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This is a fantastic recipe. Already planning another 10 gallons.

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Old 02-20-2013, 08:51 PM   #20
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I just made a very similar recipe, using some goldings at 10 and also fermenting at about 62F. Best tasting beer I've ever made. I'm going to split my next recipe into two, and can add the following: (1) orange peel (2) honey malt (3) pale chocolate and/or (4) smoked malt. Any votes or suggestions?

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