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05-24-2009, 08:50 PM
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#31
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Biscuit Enthusiast
Join Date: Jan 2009
Location: NW Portland, OR
Posts: 1,090
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I'm ready to do this tonight. I have a starter of Wyeast 3068 that I'm going to use. Won't be clean like the OP but I think it will be tasty. I'm going to go with 2oz of torrified and use Crystal 120L because that is what I have on hand. This is going to be sort of a Hefegraff. If this works out well I'd also like to try this with a Saison yeast. |
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Last edited by Picobrew; 05-24-2009 at 08:52 PM.
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05-24-2009, 08:59 PM
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#32
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Senior Member
Join Date: Aug 2008
Location: Camano Island
Posts: 9,651
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Oh, this would be REALLY interesting with a estery belgian yeast.
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"Science + beer = good!"
-Adam Savage
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05-25-2009, 06:18 PM
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#33
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Senior Member
Join Date: May 2008
Location: Durham, NC
Posts: 3,289
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I've gotta tell ya, this smells a hell of a lot better fermenting than apfelwein does!
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I'm too lazy and have too many beers going to keep updating this!
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05-26-2009, 06:45 AM
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#34
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Biscuit Enthusiast
Join Date: Jan 2009
Location: NW Portland, OR
Posts: 1,090
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Almost done boiling. Will let you know how it turns out w/ the 3068 in a few weeks!
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gallon counter:
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12/31/05 - 5
12/31/06 - 10
12/31/08 - 15
01/??/09 - joined HBT
04/10/09 - 80
03/12/10 - 335
hit me on the twit @g_pass
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05-27-2009, 06:43 AM
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#35
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Knapsnatchio
Join Date: Jun 2008
Location: Tempe
Posts: 1,239
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Quote:
Originally Posted by KingBrianI
I've gotta tell ya, this smells a hell of a lot better fermenting than apfelwein does!
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that's because apfelwein uses the worst yeast possible (montrachet, even wine makers think it is subpar) and presents its self as an apple flavored drink when it really tastes like cheap white wine.
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05-27-2009, 06:44 AM
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#36
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Knapsnatchio
Join Date: Jun 2008
Location: Tempe
Posts: 1,239
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Quote:
Originally Posted by Picobrew
Almost done boiling. Will let you know how it turns out w/ the 3068 in a few weeks!
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what are you boiling? this recipe doesn't call for any boiling. boiling juice, you will need some pectic enzyme otherwise that stuff will jelly up.
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05-27-2009, 11:29 AM
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#37
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We get it, you hate BMC.
Join Date: Apr 2008
Location: New Bern
Posts: 2,583
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Quote:
Originally Posted by Brandon O
Add DME and bring to a boil.
Add hops when boiling starts and boil for 30 mins.
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Quote:
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what are you boiling? this recipe doesn't call for any boiling. boiling juice, you will need some pectic enzyme otherwise that stuff will jelly up.
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Dude...you wrote this recipe.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane. Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]
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05-27-2009, 03:55 PM
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#38
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Biscuit Enthusiast
Join Date: Jan 2009
Location: NW Portland, OR
Posts: 1,090
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Quote:
Originally Posted by Coastarine
Dude...you wrote this recipe.
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hahah that was what i was thinking.
__________________
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gallon counter:
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12/31/05 - 5
12/31/06 - 10
12/31/08 - 15
01/??/09 - joined HBT
04/10/09 - 80
03/12/10 - 335
hit me on the twit @g_pass
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05-27-2009, 05:12 PM
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#39
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Senior Member
Join Date: Dec 2008
Location: Hayward, CA
Posts: 3,564
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Yep, I'm pretty sure you're okay boiling the malt extract and hops. So far, MOST of my beers have used that technique and not had any issues...apple juice on the other hand!!! 
Last edited by Shooter; 05-27-2009 at 05:20 PM.
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05-27-2009, 08:38 PM
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#40
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Junior Member
Join Date: Mar 2009
Location: New Hudson MI
Posts: 19
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Quote:
Originally Posted by Brandon O
what are you boiling? this recipe doesn't call for any boiling. boiling juice, you will need some pectic enzyme otherwise that stuff will jelly up.
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This is what happens when Brandon is on the computer on his own Graff  
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