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Old 02-16-2012, 07:53 PM   #61
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@Reno: Out of keg space at the moment, so I'm going to bottle condition this brew. These are the problems I have to deal with!
Oh you poor thing
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Old 02-22-2012, 06:19 PM   #62
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Reno, thank you for your sympathy. That means a lot.

Just poured my first bottle from this batch for a "lunch beer." It is well carbonated (5.5 oz. corn sugar for 5.5 gal.) and is sustaining a nice pure white head. It is has a cloudy golden honey color that is very appealing. The aroma is a medley of banana and, more subtly, cloves. There's some orange citrus aroma, but it's very faint. The flavor is honey sweet with the orange sweetness in a supporting role. There is a slight earthy, herbal bitterness that comes out as the banana and citrus flavors dissipate.

This beer is very drinkable, and should probably be classified as a SWMBO-slayer. When the Mrs. had a sip she said, "That's really good... WOW. Really, really good." I would agree, and add that this beer really wants me to drink a lot of it.

I'll be interested to drink one of mine side by side with my brother's. We did 11 gal. and split it. I had read that 68* was ideal for this yeast for balancing the banana esters and clove phenols, so I parked mine next to a space heater set to 68*. His was fermented a touch cooler, with some ups and downs during the day. For this kind of beer, the fluctuations may have actually improved it by throwing some additional funky goodness into the mix. It will be cool to compare the two with fermentation temps being the only variable. We each did a 13 day primary, and it's only been 6 days since bottling, but it's already carbed up nicely.

Very pleased with this beer. Thanks for the recipe.

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Old 02-22-2012, 07:30 PM   #63
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This beer is very drinkable, and should probably be classified as a SWMBO-slayer. When the Mrs. had a sip she said, "That's really good... WOW. Really, really good." I would agree, and add that this beer really wants me to drink a lot of it.
Well that's an amazing compliment if there ever was one

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I'll be interested to drink one of mine side by side with my brother's. We did 11 gal. and split it. I had read that 68* was ideal for this yeast for balancing the banana esters and clove phenols, so I parked mine next to a space heater set to 68*. His was fermented a touch cooler, with some ups and downs during the day. For this kind of beer, the fluctuations may have actually improved it by throwing some additional funky goodness into the mix. It will be cool to compare the two with fermentation temps being the only variable. We each did a 13 day primary, and it's only been 6 days since bottling, but it's already carbed up nicely.
Yeah it does great when you drink it young. And if you let it sit for a month or two you have yourself a nice clean krystalweiss.

I'm very interested in the results of the side-by-side tasting. Please post the results! I'd be willing to be the fluctuations your brother reportedly experienced will result in more clove aromas than your batch exhibited.

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Very pleased with this beer. Thanks for the recipe.
You are most welcome. Thanks for the kind words and the interest
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Old 03-06-2012, 09:09 PM   #64
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I'm making this (with a few subs) for my sis in laws wedding. I'm going to use blood oranges instead of navel I think. Has anyone tried that with this recipe? I bet the sweet/tart of the blood orange honey will be a nice interplay.

I was also thinking of fermenting on the cool side (64?) to keep the banana at bay a little. Thoughts? Thanks! Wheat beer is usually not my thing, but I'm really looking forward to this one.

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Old 03-07-2012, 05:24 AM   #65
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just ordered the stuff to brew this one again the same as I did before except using white wheat instead of the torrified wheat. This beer is great to drink anytime. I will post my results of how this is different with the white vs torrified.

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Old 03-26-2012, 04:51 PM   #66
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Brewed this recipe for wifey. Changed the grain bill a little as far as volume. LHBS did not have white wheat, had to go with American malted wheat. I had 83% efficiency with the post boil looking at 1.06 OG after boil off. If I finish out near the FG of the recipe, I'll be drinking near 6.5% ABV. I don't know if this is within the style guideline of a Hef but I am hoping it will make the lil' lady a bit frisky

QUESTION: We have a group camping trip on April 20th. Two weeks in primary and two weeks finishing in a keg would be OK? I want to bring this keg but not if it finishes too green. I read that wheat beers finish out a little quicker than all barley recipes.

Cheers and thanks for the recipe. Smelled great BTW!!!

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Old 03-26-2012, 04:57 PM   #67
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Drink this beer as soon as possible. Wheats like this are meant to be young and fresh. If you leave it in the keg too long you'll see the yeast all settle out and it won't be cloudy like it's supposed to be.

When I made this I bottled it at 3 weeks post-boil and started drinking them, fully carbbed, at the 4 week mark. I almost always keg, but for this beer I like having it bottled. Due to the amount of beer I have on hand right now and a busy schedule, I'm not getting to these as fast as I would like. When I pour the first 80% of the bottle it comes out crystal clear. Then, I swirl the remaining beer around 6-8 times and then pour it in. I end up with a nice, beautifully cloudy beer. I served this at our Mad Men premiere party last night and it was a huge hit with everyone who tried it.

All that to say, this is a beer that is to be enjoyed young, especially if you're going to keg it. You may even consider keeping your keg on its side as you transport it in order to keep more yeast in suspension.

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Old 03-26-2012, 05:12 PM   #68
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Brewed this recipe for wifey. Changed the grain bill a little as far as volume. LHBS did not have white wheat, had to go with American malted wheat.
It's most likely white wheat malt then.


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QUESTION: We have a group camping trip on April 20th. Two weeks in primary and two weeks finishing in a keg would be OK? I want to bring this keg but not if it finishes too green. I read that wheat beers finish out a little quicker than all barley recipes.
Well, first of all, it most certainly won't be green. Even with the boost in % ABV your brew will probably be ready after your two weeks in primary and just enough time to get it carbed up in the keg.


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I served this at our Mad Men premiere party last night and it was a huge hit with everyone who tried it.


Thanks for the kind words!

It's funny, I was just about ready to post in here saying we're going to brew this one up this week.... but SWMBO got a little inspiration. She finally designed her own beer recipe for me to put together in BeerSmith and it sounds darn tasty: a South-East Asian style Witbier with ginger root, Asian coriander (the oblong shaped ones, not the spherical American ones), and lemongrass. Mmmmmmm. I'll be sure to make a new recipe thread if it turns out great.



Sorry Honey Orange, you're just going to have to wait a bit more....
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Old 03-26-2012, 05:13 PM   #69
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just ordered the stuff to brew this one again the same as I did before except using white wheat instead of the torrified wheat. This beer is great to drink anytime. I will post my results of how this is different with the white vs torrified.
Any results?
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Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


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Old 03-26-2012, 06:32 PM   #70
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First time with a wheat or Hef. I am glad to hear it is best served young, by most standards. If it tastes as good as it smells, this keg will not last past the first day of camping. If it passes the wife test, it will make it into my regular rotation and I'll need another keg. Certainly looking forward to your lemongrass experiment. I have been meaning to use some in an IPA but think it more appropriate in a Hef. Keep us posted and I'll upload pics of your glorious recipe straight form the campsite! Thank god for HOMEBREWTALK Mobile APP!

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