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Old 03-26-2012, 05:36 PM   #71
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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.

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.

I'll be sure to do that. We'll have this hooked up to a jockey box so I imagine that the yeast will not settle out completely for a weekend trip?
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Old 03-26-2012, 05:54 PM   #72
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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!
Oh yeah, HBT app is awesome!

Looking forward to the results.


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I'll be sure to do that. We'll have this hooked up to a jockey box so I imagine that the yeast will not settle out completely for a weekend trip?
The yeast might settle out quite a bit but the transporting of the keg will certainly kick everything back up into suspension.

But you don't really want the yeast to settle out for this style. It's in the name: hefe (yeast) weizen (wheat beer.) The special strain of yeast adds a lot of the flavor profile.

Now if you leave the keg alone cold for long enough without disturbing it you will end up with very clear beer. It's then become a krystalweizen or krystalweiss.
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Old 03-26-2012, 06:54 PM   #73
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Oh yeah, HBT app is awesome!

Looking forward to the results.



The yeast might settle out quite a bit but the transporting of the keg will certainly kick everything back up into suspension.

But you don't really want the yeast to settle out for this style. It's in the name: hefe (yeast) weizen (wheat beer.) The special strain of yeast adds a lot of the flavor profile.

Now if you leave the keg alone cold for long enough without disturbing it you will end up with very clear beer. It's then become a krystalweizen or krystalweiss.
I might just reverse the CO2 into the Outlet side to send all the goodies back into the beer rather than the bottom of the corny. Tipping it is just as simple yet not as fun. Sounds like I know what my morning ritual will be. IMO--I really don't think it will last past the first day.
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Old 04-03-2012, 07:47 PM   #74
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Default Rice hulls?


Going to brew this for out by the pool this summer, would you recommend using rice hulls? I'm using a 10 gal Gatorade cooler with a stainless sink hose. Thanks, looking forward to this one for my 2nd AG and first wheat.

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Old 04-03-2012, 08:07 PM   #75
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Yup. Any time I use adjuncts I use rice hulls just to be safe. 0.5 - 1.0# should do fine.

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Old 04-03-2012, 09:59 PM   #76
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Excellent, thanks for helping out a new guy

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Old 04-03-2012, 10:13 PM   #77
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Any time. That's what we're here for!

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Old 04-03-2012, 10:21 PM   #78
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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.
Did you end up doing a side-by-side tasting? I'm quite interested.
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Old 06-15-2012, 08:20 PM   #79
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I made a batch of this a couple of months ago and it was by far the best tasting beer I have made to date! Not to mention came out at 6.5% abv. My second runner up is a blackberry wheat I made a couple months prior. Kudos to Reno eNVy for the recipe!!! If you haven't brewed this one yet I strongly suggest you try it! If your a fan of wheat beers you won't be disappointed!

I changed it up a little and it came out wonderful. Added a little more zest (7-8 decent sized oranges) and used Wyeast 3638.

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Old 06-15-2012, 08:41 PM   #80
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Those sound like good alterations. I'm really glad it turned out so well for you.

And thanks for the props!

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