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Old 03-14-2012, 12:37 AM   #41
LoneWolfPR
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I'm planning on brewing this recipe, or one with slight variation very soon, but I have one question. I would like to use a boil to add a touch of the hop bitterness. That said, when using a Rahr 2-row or the more typical Pils if you only do a 15 minute boil, wouldn't that create a lot of DMS? I'm still fairly new, but I thought those paler malts created a lot of DMS when heated and need the full boil to get rid of it.

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Old 03-14-2012, 01:54 AM   #42
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Damn. Just noticed that you already answered this question. Sorry.

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Old 03-17-2012, 11:58 PM   #43
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Turned out very well, the syrups really bring out a well balanced flavor

image-3644235760.jpg  
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Old 03-18-2012, 08:46 PM   #44
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Quote:
Originally Posted by Morkin View Post
You shouldn't get any DMS because you are never heating the work to boiling temperatures, and if so, it's only for a short time.
Good to know thanks.

A further question not related specifically to the recipe: if one wanted to hop a wort for 20 mins, would it be necessary to start the boil 40 mins before hopping to preliminarily rid the wort of the DMS that will be created during the 20 min boil?
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Old 03-20-2012, 02:24 AM   #45
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@Morkin
I used your method for creating a lacto starter. It's been going for 4 days now in a jar with foil over the opening. I just checked it today, and it appears theres some grey mold developing on the top. Is that supposed to be there, or is my starter shot?

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Old 03-23-2012, 01:44 AM   #46
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This was covered earlier in this thread. There are even a few pictures.

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Old 03-28-2012, 03:21 AM   #47
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Yeah, found out it was just pellicle. Starter is fine. However, I pitched yeast 2 days after pitching lacto and 24 hours later I'm not seeing any activity. I'm going to give it another day or two, then I might need to try to find a way to fix a stuck fermentation.

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Old 04-04-2012, 02:28 PM   #48
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LoneWorlfPR how did it work out? I'm concerned becuase my lacto starter formed a pellicle after 4 days. I can't seem to find an answer of whether or not lacto forms a pellicle. Some people say yes, some say no. I don't want to pitch it if it's gone bad.

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Old 04-04-2012, 06:41 PM   #49
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It's working out well. Things seem to be progressing as they should at this point. Here's the thread I started about this batch:
http://www.homebrewtalk.com/f12/all-...weisse-313370/

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Old 04-13-2012, 07:09 PM   #50
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Tried this recipe. Brewed it about 2.5 weeks ago. This is it in all its glory today at about 1.006.

Tastes wild.

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