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Old 07-04-2013, 03:18 PM   #1041
EdWort
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Happy 4th of July Folks.

It's good to be brewing again after a long hiatus due to business travel. 10 gallons of Hefe is a good start today.

Cheers,

EdWort

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Old 07-05-2013, 12:00 AM   #1042
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Quote:
Originally Posted by EdWort
Happy 4th of July Folks.

It's good to be brewing again after a long hiatus due to business travel. 10 gallons of Hefe is a good start today.

Cheers,

EdWort
Cool! Good to have you back Ed!
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Old 07-06-2013, 09:05 PM   #1043
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Got all my ingredients and am brewing this up tomorrow!!!!!!!

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Old 07-08-2013, 11:49 AM   #1044
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I brewed this back I early June and was easily my favorite brew Ive ever brewed. It's a great summer time brew IMO. Fermented in the mid 60s and it turned out great!!

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Old 07-09-2013, 04:33 AM   #1045
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Quote:
Originally Posted by EdWort
Happy 4th of July Folks.

It's good to be brewing again after a long hiatus due to business travel. 10 gallons of Hefe is a good start today.

Cheers,

EdWort
Welcome back. Your threads have gone crazy. You're basically responsible for 1,232,778 gallons of home brew since you went on hiatus.
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Old 07-11-2013, 10:38 PM   #1046
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What has everyone used for the amount of water for their mash In and sparge?

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Old 07-12-2013, 04:27 AM   #1047
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Default Our first beer brew!


After having successfully brewed hard cider last fall, and it being our first summer in the US after living in Europe where beer prices are humane at least; we have decided to brew our favorite summer beverage: Bavarian Hefe. We fell in love when cycling through Germany, and every evening after 90 km we'd pop into the Beer Garten to blissfully immerse in an exceedingly generous glass of the sunniest colored beverage I've ever had. Love. It. Everything about it.
So, after scanning all the recipes available online, we've opted for yours because of it's simplicity and short brewing time. Is there anything you would recommend before we head off to our local brew shop? We live in a small town, and so our brew shop may or may not have the specific ingredients that you list, so if you have substitutions for the more uncommon stuff, please let us know what would be kosher.
Fielen Dank!|

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Old 07-12-2013, 04:15 PM   #1048
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Quote:
Originally Posted by bumbus108 View Post
We live in a small town, and so our brew shop may or may not have the specific ingredients that you list, so if you have substitutions for the more uncommon stuff, please let us know what would be kosher.
Fielen Dank!|
I have read where some people could not get German "red" wheat, I subbed that for german light and I used WLP300 YEAST... It's the same strand as the OP. Hope that helps
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Old 07-29-2013, 01:08 PM   #1049
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Brewed this for the first time yesterday. OG 1.050, but due to kettle losses (I leave quite a bit behind in the kettle when transferring to fermenter), ended up with 4.5gal in the fermenter. Pitched yeast from 1l starter of 3068, and it's in my fermentation chamber at 62F ambient (68F liquid temp). Blow off tube bubbling like mad this morning. Looking forward to drinking in a few weeks.

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Old 07-29-2013, 04:36 PM   #1050
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I brewed a version of this last week but used the Briess White Wheat as it was all my LHBS had. Been fermenting at 65 F for 8 days now. I'll go two more and check the gravity before keg carbing for a week and it will be good to go.

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