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Old 09-18-2011, 09:50 PM   #111
Jakeman
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ok i bottled my beer and i primed it with priming sugar 8.4 oz well after about 2 weeks the beer is flat there is very little carbanation, i went and bought crab tabs, i think i will wait for one more week, then should i put carb tabs in each bottle or does any one have any other idea, the beer came out good thou, the fermention was high around 80f 82f
thanks

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Old 09-20-2011, 04:13 PM   #112
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I brewed this a few weeks ago - it was my second brew.

Everything went so perfect compared to my first brew (which wasn't bad, just not great.) Except..

Well, I was enjoying some extra-hard cider (my very first foray into beer/winemaking) and I think I enjoyed too much. I had all my ingredients weighed out in advance EXCEPT my hops.. So when I added hops I added the full oz. Realized this as they were slipping into the wort. I do not use hop bags, I just toss them in and strain as it goes to primary so there wasn't a lot I could do.. I used pellet hops so I was able to fish a little bit out with a spoon, but I definitely still had way too much hops in there.

Is Bitterweiss a real thing? Cause I think I just made it. I bottled this the other day, didn't want to dump because I know the hops will fade with time. Is this going to be a problem with a wheat beer which as I understand should be enjoyed when it's relatively young?

Anyway, OG 1.052, FG 1.011, spent 12 days in primary and 3 in secondary. Smells of Hallertauer, banana and clove (the smell is amazing, just very bitter on the back end!)

Any recommendations? Should I open these bottles and make a sacrifice to the beer gods or should I let them age a good, long while? I'm pretty heartbroken about this, I love a good Hefeweizen and this looks and smells so perfect - wish I had a Flux Capacitor and Mr Fusion. =(


The moral of the story, kids, is that you shouldn't get drunk and then do things. It's the other way around!

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Old 09-20-2011, 05:01 PM   #113
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I would not worry. I have had a few hoppy hefes in my day. Now, I really did not enjoy them, but I am not a hop head.
I would say open and enjoy, if they taste too hoppy, let them age some. The bananna clove will fade, but so will the hops. Or after 4 you won't taste anything anyways

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Old 12-10-2011, 09:37 PM   #114
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Hello all,

I just brewed (or attempted to brew) this recipe and had a couple of questions about some things that came up during the process.

First, after the 45 minute boil -- i remove the pot from the burner and added the 5 lbs of wheat DME (which at first didn't seem like it would all dissolve in the wort but eventually did). Then I put the pot back on the burner to boil for another 15 minutes...however, the foam in the pot kept trying to boil over and I would have to remove the pot from the burner until the foam lowered. This went on for about 30 minutes before the boil stabilized.

My question is, does this time spent trying to achieve a stabile boil (without boiling over) count toward the desired 15 minute boil? Or should I start timing the final 15 minutes only upon stabilization? I wasn't sure so I started timing after the foam subsided. i was worried that I might be making the beer too bitter though.

And second, the recipe calls for cold water to be added to the wort to top off to the desired volume. Is this supposed to happen after the hot wort has had an ice bath to bring it down below 80 or so degrees? Or does the cold water get added directly to the hot wort? I wasn't sure so i went with the ice bath first.

Thanks in advance for any advice. This was my sixth batch of beer, and I am learning more every time.

Jeff

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Old 12-11-2011, 02:01 PM   #115
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This happened to me when i added the dme it over boiled many times i turned down the temp just to a rolling boil then when everything was clam i started the 15min, boil any way i cooled down the wort to 74 because when fermantion starts the temp goes up an few degrees, all in all I love hefe's, there my favorite beer and this one was great

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Old 12-11-2011, 08:17 PM   #116
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Quote:
Originally Posted by BaltimoreJeff View Post
Hello all,

I just brewed (or attempted to brew) this recipe and had a couple of questions about some things that came up during the process.

First, after the 45 minute boil -- i remove the pot from the burner and added the 5 lbs of wheat DME (which at first didn't seem like it would all dissolve in the wort but eventually did). Then I put the pot back on the burner to boil for another 15 minutes...however, the foam in the pot kept trying to boil over and I would have to remove the pot from the burner until the foam lowered. This went on for about 30 minutes before the boil stabilized.

My question is, does this time spent trying to achieve a stabile boil (without boiling over) count toward the desired 15 minute boil? Or should I start timing the final 15 minutes only upon stabilization? I wasn't sure so I started timing after the foam subsided. i was worried that I might be making the beer too bitter though.

And second, the recipe calls for cold water to be added to the wort to top off to the desired volume. Is this supposed to happen after the hot wort has had an ice bath to bring it down below 80 or so degrees? Or does the cold water get added directly to the hot wort? I wasn't sure so i went with the ice bath first.

Thanks in advance for any advice. This was my sixth batch of beer, and I am learning more every time.

Jeff
I wouldn't worry too much about the boiling time. As far as the cold water goes, I keep two gallons of water in the fridge already chilled and ready to go. After my wort cools to 100 degrees I add one gallon of the fridge water, then add the hot/warm wort on top into the sanitized fermenter. I mix it a bit, then add the other gallon of fridge chilled water. After that, I top off with simple tap water and that usually puts me around 65-70. Pitch yeast, clean up everything, then sit and relax.

Hope this helps!
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Old 12-12-2011, 09:34 PM   #117
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Thanks for the responses Jakeman and s2cmpugh!

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Old 12-13-2011, 06:25 PM   #118
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No problem, and enjoy that beer! It won't last long....trust me!

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Old 02-19-2012, 10:00 PM   #119
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Does anyone have an all grain version of this?

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Old 02-20-2012, 12:32 PM   #120
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7lbs german wheat malt, 2.75lb german pilsner malt, 1lb rice or oat hulls, mash 150f for 90 min
1 oz 2.4hub hallertau for 60 min
( some of my own i added 4oz belgian aromatic malt an 2oz of acid malt i mashed it in with the other grain)
mash with 2 gallons sparg with one gallon

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