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Old 05-12-2011, 03:02 PM   #511
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Ed -

Just curious - any preference to mittlefruh or Hersbuecker hallertau for this recipe? I have both.

Thanks!

Edit: Well I went with mittlefruh and my ferment for the first few hours was 71-73 but with some work I got it down to 68-70. Now it is bubbling at 67-68F

Looking forward to this one!

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Old 05-15-2011, 06:04 PM   #512
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Just wanted to send thanks to you, Ed, for sharing this recipe. Simple. Perfect.

I ferment at 62F and sub Tettnanger for the hops are my only personal tweaks.

It was my first BCJP entry ever, and it won first place in the 2nd Annual Greg Noonan Homebrew Competition in Burlington, VT in the wheat/rye beer style category.

Danke Schon.

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Old 05-17-2011, 05:43 PM   #513
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Ok, now that it took me 3 hours to read this thread... I still have a question. Lol.

I'm planning on making a very close version of this tonight using WLP300 and I'm still uncertain where to ferment it. This past winter and spring I fermented in our pantry, but it's getting warmer. The ambient air temp can vary from 67-72 degrees. My other option is in our basement with an ambient temp of 60-61, up now from 55 this winter. So my question... Which option is best? I want a good balance of clove/banana. But would prefer a bit more clove than banana. Other info that may be needed. Primary is a plastic bucket. And I usually chill to 65 before pitching.

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Old 05-17-2011, 06:08 PM   #514
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One option would be the basement through high Krausen then bring it upstairs for the slower part of the fermentation. I'm not an expert but my understanding is that the initial fermentation creates heat more than the later part.

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Old 05-17-2011, 06:11 PM   #515
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Quote:
Originally Posted by mcbethenstein View Post
Ok, now that it took me 3 hours to read this thread... I still have a question. Lol.

I'm planning on making a very close version of this tonight using WLP300 and I'm still uncertain where to ferment it. This past winter and spring I fermented in our pantry, but it's getting warmer. The ambient air temp can vary from 67-72 degrees. My other option is in our basement with an ambient temp of 60-61, up now from 55 this winter. So my question... Which option is best? I want a good balance of clove/banana. But would prefer a bit more clove than banana. Other info that may be needed. Primary is a plastic bucket. And I usually chill to 65 before pitching.
Basement. Your bucket temps will be 7-10 degrees higher than the air temps. I used WLP 300 with a starter and this thing went CRAZY for 4 straight days. My krausen finally started dropping after day 6 or 7. (Use a blow off tube). I used a swamp cooler and kept the wort temps around 66-68for the 10 days.
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Old 05-18-2011, 07:41 PM   #516
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Kicked my keg over the weekend. It cleared up way to quickly in the keg.. was basically a Krystalweizen. I agitated the keg everytime I poured, but didn't seem to matter. Should I avoid cold crashing a hefe next time?

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Old 05-18-2011, 09:25 PM   #517
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How big a starter for this do you think? I am brewing a double batch this weekend and have 2 packs of fairly fresh 3068.

I think I am at about 11 IBUs right now, wonder how that compares to something like Paulaner or Franziskaner

I would think you want to stress the yeast a bit more for this style than you would with others.

I am contemplating not using a starter and just going 1 pack per 5 gallons.

So I guess the options are
2 packs, no starter
2 packs, ~1L starter each (This is about what Mr Malty reccommends with intermittent shaking)

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Old 05-23-2011, 12:53 AM   #518
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Ended up going without the starter and both batches still took off fairly quickly and were blowing yeast through the blowoff after about 15 hours (ferment in 6 gallon BB) Have them in a swamp cooler keeping temp around 65-67

My numbers were very close to what Ed had in the original recipe, I hit 1.051 OG, which is perfect for the style but a little lower than what I expected. This equals about 67% efficiency. Guess it is time to get my own mill. I think the wheat and the barley probably need to be milled at different settings do to the different grain size.

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Old 05-23-2011, 01:59 PM   #519
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Quote:
Originally Posted by JMass
One option would be the basement through high Krausen then bring it upstairs for the slower part of the fermentation. I'm not an expert but my understanding is that the initial fermentation creates heat more than the later part.
So I ended up keeping it upstairs until I saw airlock activity then it went down stairs.. It slowed down majorly! It got down to 60 or 62 (bucket temp), so it came back upstairs after 4 days downstairs. Took off again yesterday. So my basement is still a little too cold yet. I don't think it will get too much warmer for the summer. But upstairs we will not turn the ac on until 78 or 80 to save money. I guess I'm going to have to figure out what to do about fermentations over the summer.

There is a local homebrew club German beer contest coming up at the end of July. In your expert opinion will a hefe like this be good yet then? I brewed Tuesday so if I don't brew again for the contest it will be 10 1/2 weeks from brew day. Opinions much appreciated. Thanks.
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Old 05-29-2011, 02:35 AM   #520
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Took this on the annual fishing trip to Kentucky Lake with my buddies. It was a big hit. Delicious.

Empty keg:

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