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Old 02-25-2010, 12:40 AM   #31
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Originally Posted by beerandcoding View Post
Quick Question.

I don't use a secondary and I bottle instead of keg. Will one of the following work for the 2nd coriander addition?

1. Add it to the bottom of the bottling bucket, fill on top of it.

2. Boil it for a few minutes with the priming sugar, add the mixture to the bottling bucket.

Cheers!

Kevin
I'd do the #2 option.
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Old 03-09-2010, 02:18 AM   #32
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I brewed this on Friday. Nailed the OG of 1.047 but TOTALLY FORGOT to add the coriander and orange peel at the 5 minute mark. I decided to toss them both into a hop bad and then into the primary fermenter. Not sure how that is gonna turn out but I suspect fine. Wyeast 3944 is slowly chugging away. Sample was at 1.024 this morning.
Bottled this last week after two weeks in secondary and just tasted a sample. Very good clone, a little strong on the coriander at this point but I expect that will subside with some time. My beers don't seem to hit their stride until after two months. This will be great in late April and through the early summer.
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Old 03-25-2010, 04:09 AM   #33
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This is a great beer. Thanks for the recipe!

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Old 04-03-2010, 03:18 PM   #34
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So its not Belgian Pilsen or Begian Pale ale malt? is that just straight up 2 row?

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Old 04-04-2010, 02:33 PM   #35
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And, also, is it only being racked to a secondary for the sake of the second coriander addition?

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Old 04-08-2010, 01:46 AM   #36
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And, also, is it only being racked to a secondary for the sake of the second coriander addition?
Yes, that and to let it finish. Think of it like dry hopping, but in this case its spice.
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Old 04-22-2010, 01:16 PM   #37
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First off, thank you for sharing this recipe. Secondly, I have not moved to all-grain yet; has anyone done a successful conversion of this recipe to partial extract? If not, any advice on such conversion?

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Old 04-24-2010, 10:27 PM   #38
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I made this back in January and have been drinking it for a while now. The coriander is very pronounced and hasn't mellowed over time like I had hoped. It is still a great wit, but with the strong coriander spice it is a little more like Blue Moon than Hoegaarden. I will make it again but probably without the coriander addition to the secondary.

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Old 05-05-2010, 11:43 PM   #39
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So i will be brewing this recipe this weekend. Just place my order for the ingredients. One problem is that my shop does not have WYEAST 3944 in stock right now and does not carry White Labs WLP400 either. They told me that WYEAST suggests WYEAST 3463 which is the Hoegaarden Forbidden Fruit yeast. Do you think this will be fine with this recipe or should I drive the 45 minutes to the other shop near me that has the 3944?

Thanks.

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Old 05-06-2010, 12:01 AM   #40
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Hmmm... well, it's the first of their recommendations. I have 3944 and 3463... I"m just about to brew my next batch of 40 liters (~10 G); I was to split with 3944 and 3864 but this might tempt me to try 3463 instead of 3864... last batch with 3864 was really nice though...

I'd say go for it!

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