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Old 08-24-2010, 09:01 PM   #21
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8 days primary, no time for settling/conditioning?

I figure I will give it a bit longer before I head over to bottling, or add finings at least to get it to clear up faster. Looks good though, will try it soon!

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Old 08-24-2010, 09:09 PM   #22
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There's no need for finings. It's supposed to be cloudy; its a weiss. This also means that there's no need for a secondary. Fermentation for me was over in less than two weeks, at which time i kegged and forced carbed. Its a great little extract that tastes better young.

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Old 08-28-2010, 06:15 AM   #23
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I like the looks of this one. Going to have to use it to load up my keezer... I got space to fill.

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Old 08-28-2010, 06:19 AM   #24
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you don't clear a hefe/dunkelweizen. they're supposed to be cloudy. chris will be pleased his recipe is taking on status

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Old 08-28-2010, 06:47 AM   #25
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Upon reading this thread, I was forced to go and pour a pint of this tasty beverage. Damn, it's nice.

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Old 10-09-2010, 06:38 AM   #26
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So, two months later, and I have about 1/4 keg left. I must say, with the age, it has blossomed into a great Dunkel. You can't tell that it's an extract. I will be making this again.

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Old 03-19-2011, 03:36 PM   #27
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Hello All:
I'm new to homebrewing. I found this recipe and decided to give it a try. I've attempted to make a couple of batches with a Mr. Beer kit (west coast pale ale and a Mocha Cherry Irish Stout). The pale ale was undrinkable and the stout is still fermenting. I think the stout will turn out much better since I think I identified what I did wrong the first time around.

I've upgraded to better equipment and I'm going to get all of the ingredients today. Since I'm a noob I'll likely have dumb questions along the way. Any help that any of you experts could provide is greatly appreciated. Thanks!

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Old 05-18-2011, 01:22 AM   #28
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did somebody miss that dunkelweison means dark wheat?Or did i miss something?

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Old 05-31-2011, 01:04 PM   #29
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I brewed this one on Sunday with a few adjustments. I used Hallertauer hops instead of Cascade and I used Wyeast Weihenstephaner 3068. The fermentation on this beer is unreal. I can't wait to see how it is coming along once the bubbling subsides.

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Old 08-26-2011, 02:07 AM   #30
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Glad you guys have been enjoying this recipe. I have been on a HUGE kick of brewing stouts and porters, and have not made this in almost 2 years. I am going to have to put this next in the rotation (if it ever drops below 100deg days again)

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