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Old 03-18-2010, 04:06 PM   #11
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It's been in the primary for a little over 2 weeks now. Fermentation has slowed down quite a bit.

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Old 04-05-2010, 03:56 AM   #12
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Well it's been 4 weeks in primary. I am going to rack it to secondary tommorow. It smells VERY good.

Can I age this in a carboy or should it be aged in a keg? (carbonation needed or not??)

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Old 04-05-2010, 02:25 PM   #13
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Well it's been 4 weeks in primary. I am going to rack it to secondary tommorow. It smells VERY good.

Can I age this in a carboy or should it be aged in a keg? (carbonation needed or not??)
can be aged either way. 2-4 weeks in secondary then a few months carbed in keg is always a good idea...
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Old 08-11-2010, 06:03 PM   #14
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How's the "shelf life"? I am thinking of making a wheat wine this winter, but am concerned with it holding up long term. Can it be kept (i.e. aged) like a barley wine? Or does it need to be drank (drunk? drinked?) more quickly?

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Old 08-12-2010, 11:42 AM   #15
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I just had some this past weekend. It was brewed on 8/24/2008 and still tastes great out of the keg!

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Old 08-12-2010, 05:44 PM   #16
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I just had some this past weekend. It was brewed on 8/24/2008 and still tastes great out of the keg!
Excellent - very good to know. Thanks.
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Old 02-08-2011, 01:49 AM   #17
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Took a break from homebrewing and the forums for a while, but not I'm back and I've been searching and searching for a wheat wine recipe. This is the one that I've seen referenced most often. Only problem is, I'm an extract w/ specialty grain guy. So I'm resurrecting this thread to get some opinions. How does this extract translation of Poobah's sound?

6lb Wheat LME
3lb Wheat DME
1 lbs Caramel Wheat
1 lbs Honey Malt
2.50 oz Northern Brewer (60 min)
1.50 oz Magnum (60 min)
4.00 oz Fuggles (30 min)
3.00 oz Fuggles (5 min)

On the yeast... here's where I'm a little unsure. Poobah uses Dry English Ale (WLP007), there's Wyeast Bavarian 3056 & 3638, Wyeast Weihenstephan Weizen (3068), and I'm currently brewing a Hefeweizen with Wyeast German Ale (1007).

On the hops... are those amounts in pellets?

Any help formulating this recipe would be helpful!!! Thanks!!!

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Old 02-08-2011, 12:08 PM   #18
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The honey malt needs to be mashed. Maybe throw a little Pils in there to convert. I'm not an extract brewer but I hope this helps. The hops shown are whole. I did not use a hefe wheat yeast because of the gravity. You might be able to start with it but might need the English to finish up.

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Old 02-09-2011, 02:53 AM   #19
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Thanks! Very good advice.

I did a little research on the WLP007 and the only thing that concerned me was the suggestion that this strain can "dry" out the beer a bit. Does the honey and caramel malt take care of this?

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Old 02-09-2011, 04:37 PM   #20
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Originally Posted by evsjeep527 View Post
Thanks! Very good advice.

I did a little research on the WLP007 and the only thing that concerned me was the suggestion that this strain can "dry" out the beer a bit. Does the honey and caramel malt take care of this?
It helps. Don't forget, this is a big beer. You need the attenuation...
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