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Old 06-21-2011, 03:54 AM   #121
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Thanks, I'll give it one more week.
After two weeks in the secondary the sulfur smell went away. I bottled and waited another two weeks.

Cracked one open the other day and this beer is great. Only mod from v1.4 is that I used 1lb or carapils... I pleased to say this is first beer my wife will drink with me.
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Old 06-21-2011, 12:55 PM   #122
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When I do v.5 someday, I am definitely adding a half pound of carapils... going to add it to my Orange Honey Hefe too. The OHH was a touch thin last time.

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Old 06-21-2011, 07:34 PM   #123
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What will the carapils do for it?

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Old 06-21-2011, 07:45 PM   #124
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It helps with head retention.

Does malto dextrin do the same thing?

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Old 06-22-2011, 01:43 AM   #125
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It helps with head retention.

Does malto dextrin do the same thing?
Maltodextrin provides a similar result but it's mostly used in extract brewing.
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Old 06-22-2011, 02:21 AM   #126
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Carapils will add some body, right? That's what I'm shooting for.

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Old 06-22-2011, 02:40 AM   #127
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Carapils will add some body, right? That's what I'm shooting for.
Yes, carapils adds body and improves head retention. I used 1 lbs. Because this is the first time I've brewed this recipe I don't have a comparison without it.

I am pleased with the body on this beer. Thanks again for sharing this recipe!
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Old 06-22-2011, 03:43 PM   #128
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Ok I thought I had read it adds body, mine could've definitely used some. I don't really know if head retension was an issue.

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Old 07-10-2011, 04:27 PM   #129
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what temp are you mashing at? i didn't see it in the recipe up front. thanks! that might solve some body issues as well.

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Old 07-12-2011, 06:07 AM   #130
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Default Using Wyeast Weihenstephan (3068)


I will be brewing this beer (all grain) this week but my LHBS was out of the WLP American Hef. that this recipe uses. I went with Wyeast 3068 smak pac.

What do you think and at what temp. would you recommend fermenting at with this yeast? Lower temps around 65 to 66 which tend to bring out clove flavors or 70 to 72 to bring out more bananna flavors.

I think I will go with 68F temp and use 1oz flavor. extract and 6-8 cups strained watermelon juice to ensure the watermelon flavor is not adversely affected by this yeast strain giving clove or bananna flavors.

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