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Old 11-11-2008, 03:15 AM   #41
jhollender
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Which yeast did you use? I am going to be brewing this around Wednesday when my sanitizer gets here. Any tips?

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Old 11-11-2008, 03:30 AM   #42
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You could pitch some Bret in the secondary and make a Watermelon funk clone lke the 21st Amendment.

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Old 11-13-2008, 01:09 AM   #43
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i used this yeast 1 Pkgs German Wheat Yeast (Safebrew wb-06) Yeast-Wheat and it came out great just slightly tart but lots of wheat beers have a tart flavor

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Old 11-13-2008, 12:57 PM   #44
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OK, I finally have this going in my primary. I used the Wyeast American Wheat 1010, I'll let you know how it turns out.

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Old 11-14-2008, 11:05 PM   #45
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im glad this recipe is getting good reviews. two of my friends made it and they thought it was great. i just thought about it but im not sure if watermelons are in season right now i dont know if you looked first or know. keep me posted on how it goes.

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Old 11-17-2008, 11:32 AM   #46
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Well 3 weeks in bottles has passed (That makes 1.5 weeks Primary, 3 weeks secondary, and 3 weeks bottles total..)

That beer is pretty dang tart.. but very, very good.. I haven't given any away yet but I definitely will be, and ill let you know what people think. I will definitely warn them about the tart factor. Other than that its very tasty.. not something you chug but you definitely enjoy every last sip..

Good work. Ill let you know what my friends think.

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Old 11-25-2008, 01:57 AM   #47
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this might be a good choice for yeast to wyeast 3944 Belgian Witbier. it might do away with the tartness.

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Old 12-04-2008, 01:17 PM   #48
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I racked the beer onto the watermelon juice last night. I will bottle next week and let you know how it turns out.

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Old 12-15-2008, 09:40 PM   #49
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Quote:
Originally Posted by jhollender View Post
I racked the beer onto the watermelon juice last night. I will bottle next week and let you know how it turns out.
Let me know how it turns out. This recipe looks interesting and I might try it some day. Watermelons are refreshing and not tarty.
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Old 12-15-2008, 11:13 PM   #50
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the only thing that i think is making them tarty is the yeast being used. like i mentioned above im gonna try a belgian wit yeast next.

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