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Old 04-15-2013, 03:43 PM   #491
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Quote:
Originally Posted by letmeholleratya View Post

Same here. 3 weeks in primary for this recipe and it turns out great.
Sounds good, I usually use a secondary mainly for clearing and such but I will take yall's (I'm from the south) advice.

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Old 04-16-2013, 05:57 PM   #492
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Just made an order for my second batch but they were out of belgian pale. Do you think belgian pilsner will be a good sub? Thoughts..?

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Old 04-27-2013, 09:26 PM   #493
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Didn't get an answer so I just pulled the metaphorical trigger, so far everything is about the same letcha know how it turns out in the end

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Old 04-28-2013, 03:21 PM   #494
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Could I just slice up an orange and put it in the fermentor?

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Old 04-30-2013, 11:56 AM   #495
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I got to brew this on Saturday. Hit the mash temps and OG on the nose! Very excited to taste this one. The stratification of the cold break and yeast was interesting to see in the carboy:



This picture was taken less than 12 hours after pitching the yeast.

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Old 05-01-2013, 11:28 PM   #496
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This picture was taken less than 12 hours after pitching the yeast.
Hope you got a blowoff tube on standby...
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Old 05-02-2013, 02:17 AM   #497
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Hope you got a blowoff tube on standby...
haha for sure. You can't see it in the picture but I have one on there. The krausen didn't quite rise to the neck and it's already subsided. I was sad to see that beautiful golden color in the first picture turn the murky brown in this picture. But I guess the yeast have to do their thing, right?

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Old 05-02-2013, 01:33 PM   #498
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Ok, so I just tasted mine for the first time lastnight, and I have to say "I don't see how you could get any closer to BM". Neighbor really can't tell the difference... it tastes AWESOME! Planning on starting another batch this weekend

Thanks BeerMunchier for the recipe

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Old 05-02-2013, 05:17 PM   #499
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So I brewed this up yesterday, just increased the malt to account for my terrible efficiency with wheat, and used 4942 (Belgian wheat) instead of the 3944 (Belgian wit). I read that a few people on this thread have done this, but didn't see any results. So how much will this change in yeast change the flavor?

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Old 05-03-2013, 02:53 PM   #500
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Quote:
Originally Posted by JimmyN View Post
So I brewed this up yesterday, just increased the malt to account for my terrible efficiency with wheat, and used 4942 (Belgian wheat) instead of the 3944 (Belgian wit). I read that a few people on this thread have done this, but didn't see any results. So how much will this change in yeast change the flavor?
I find the 3942 to be softer on the clove and spice notes and a little more presence of soft fruit. I've done this recipe in extract with 3944 and 3942.
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