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Old 02-15-2013, 02:15 PM   #71
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Making the AG-BIAB version of this, tonight...

3lb 2-row
2.5lb wheat malt
0.5lb wheat flakes
1oz Hallertau-US (60 min)
1.33OZ Chamomile (60 min)
.66 tsp wheat flour (5 min)
1lb honey (5 min)
S-04 or WB-06

Haven't decided which yeast I'll use for this. The fact that I'll be fermenting in the high 60s makes me wary of the WB-06... don't want a banana-chamomile beer :S

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Old 02-15-2013, 02:47 PM   #72
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Im going to try this one soon.

Cheers

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Old 02-19-2013, 10:22 AM   #73
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Brewed up a 2.5 Gallon batch of this on Saturday with a 30 min boil. Used magnum instead of vanguard for hops and Wyeast 2565 Kolsch as the yeast. Fermenter kept cool (around 60) and is bubbling away nicely. The smell from the airlock is very similar to apple juice (probably due to the chamomile?).

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Old 02-20-2013, 12:57 PM   #74
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Dang... I tried doing this with chamomile tea, and I just took a sample after 5 days. It's nearly done fermenting, but the taste is really bland I should have probably added more chamomile tea to it.

I'm thinking I'll steep 5-6 bags of tea in 1 cup of boiliing water and cool and 'dry hop' with that...

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Old 02-20-2013, 01:15 PM   #75
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Originally Posted by SudsyPaul View Post
Dang... I tried doing this with chamomile tea, and I just took a sample after 5 days. It's nearly done fermenting, but the taste is really bland I should have probably added more chamomile tea to it.

I'm thinking I'll steep 5-6 bags of tea in 1 cup of boiliing water and cool and 'dry hop' with that...
Get some whole chamomile flowers like I show in the pics earlier and you'll see that there is no comparison to the tea dustings. You can get whole chamomile at whole food / natural food stores. They usually have it in bulk containers.
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Old 02-20-2013, 01:48 PM   #76
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I looked at a few of the bulk food places around here, couldn't find anything. I'll check out some hippy places around town, they might have something more like what you had in your pic.

I'm assuming that those chamomile flowers would need sterilization before being tossed in, right?

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Old 02-20-2013, 02:02 PM   #77
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This sounds delicious! This past weekend I brewed a Belgian Blonde with honey, chamomile and bitter orange peel. The wort tasted good and it's currently fermenting away. I may have to brew this wheat version and compare. I used the standard ground up tea you would find in a tea bag, will have to see if I can find the actual flowers at the local whole foods store for next time.

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Old 02-20-2013, 02:17 PM   #78
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I'm assuming that those chamomile flowers would need sterilization before being tossed in, right?
No, not if you toss them in the boil like I did.
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Old 02-20-2013, 02:18 PM   #79
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Oh, I meant for dry-hopping with the flowers It's too late for me, now, since these are already fermenting away, so I'm looking to add a bit of a punch to them :|

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Old 02-26-2013, 02:36 AM   #80
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Can anyone tell me how long they left this one fermenting for? I thought the recipe in the book was a bit confusing on the suggested timeline. It says to allow to sit for 24 hours after fermentation is complete then to allow to cool and transfer to secondary for an additional 5 days. Im going to leave it in the primary for the duration and then bottle condition. Any suggestions on amount of time to leave in a primary only?

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