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**Sharkman20** · 12-31-2012, 07:45 AM

Figured I'd throw up a pic. lol I'm surprised on how much head retention this has with as much orange zest went in to it.

**frailn** · 01-01-2013, 09:18 AM

Quote:

Originally Posted by Sharkman20

Figured I'd throw up a pic. lol I'm surprised on how much head retention this has with as much orange zest went in to it.

Looks good! How does it taste?

I got a bayou classic burner for christmas, and with two ounces of Nelson Sauvin hops in the freezer, I brewed this recipe again a couple of days ago. This time, I used three pounds of orlando tangelos for the zest, pulp and juice. Could not find blood oranges. I wanted to try the Wyeast american wheat yeast, too, but LHBS was out and suggested American Ale II, so I went for it. Never tried that yeast before. It's bubbling away...

**Sharkman20** · 01-04-2013, 06:20 AM

Tastes awesome. It's one of the best beers I've ever made. Better than hef I buy in the bottle. Only problem is, I made an orange hef that if you drank it you'd never guess there was orange in there and I think that kind of defeats the purpose of making an orange hef. lol I mean I can personally taste a hint, but I'd never question it if I didn't make it. Next batch the oranges go in 3 or 4 days after fermentation has started and we will see the difference.

MikeyPipes86 · 02-02-2013, 04:08 AM

Have this in primary right now; had 1 bubble every 2 seconds less than 10 hrs in. Smells great already.

I've seen a lot of people say they don't get much orange hints with the recipe suggestion...I have only the 4 blood oranges + zest going so my question is...any way to boost the orange flavor at this juncture without racking to secondary? ( don't want to secondary a hefe). Like maybe squeeze some juice in with my sugar before bottling?

**JollyIsTheRoger** · 02-02-2013, 04:19 AM

I gotta get out and try to find some blood oranges now.

**Sharkman20** · 02-02-2013, 06:06 PM

Now's the time. I found blood oranges in the store again about a week and a half ago so I made up another batch last weekend. Same grain bill, but I used 7 blood oranges in primary and threw in 5 more 4 days later when primary slowed down after the bulk of fermentation was over. As always, I use a blowoff tube when I make hefs, but it seems this time it was not enough.

Came home 2 days after I brewed this up and opened the door and I was like damn, it smells like oranges in here. Went to the living room and took off my jacket and turned around to see this.... lol It must have just happened because it was still overflowing like a beer krausen volcano. I'm sure a piece of orange got stuck and that's what caused the cap to blow off. Good thing the carboy was intact. I'll have to use a larger diameter hose than 3/8 next time. Before cleaning up the mess though, I did take a picture. Because we all know that without pics, it never happened.

But hey, my house smelled nice for a little while. Good thing I have hardwood floors. lol

DHdriver · 02-08-2013, 06:18 PM

I just kegged this beer with a FG of 1.018, I took a hydro sample 5 days ago and couldn't get it lower.
It's been 12 days in the primary since I brewed and it tastes bad, hard to describe the taste but almost rotten, like a bad green pepper, the earlier hydro sample had similar tastes. The yeast I used was T-58 I know it's not ideal but the only one that was available that was recommended in the book.
Any ideas of the taste, was it the yeast? I'm hoping it will mellow, any similar experiences?

**frailn** · 02-09-2013, 02:22 PM

Quote:

Originally Posted by DHdriver

I just kegged this beer with a FG of 1.018, I took a hydro sample 5 days ago and couldn't get it lower.
It's been 12 days in the primary since I brewed and it tastes bad, hard to describe the taste but almost rotten, like a bad green pepper, the earlier hydro sample had similar tastes. The yeast I used was T-58 I know it's not ideal but the only one that was available that was recommended in the book.
Any ideas of the taste, was it the yeast? I'm hoping it will mellow, any similar experiences?

I brewed this twice, once with Wyeast 1010 American Wheat and once with Wyeast 1272 American Ale II. Both times, I didn't taste it until a month into primary. And both times let it ferment without any temp control - just room temp - to get it on the high end for esthers. Did not get this rotten flavor. I would suggest letting it sit and mellow out. It might be too early to see how well it turns out? Maybe you got a piece of the citrus pulp in your taste?

hnbc34 · 02-23-2013, 01:03 PM

Has any one else had this with this beer? I had an OG of around 1.05. I don't know if the oranges just made the yeast(3068) absolutely rip through this and cause this(temp was a little high when I pitched around 75). I checked my hydrometer in water and it was right around 1. No foul smells or anything either. I was just about to keg this and am wonder if it is even still good.

**Reno_eNVy** · 02-23-2013, 03:55 PM

Quote:

Originally Posted by hnbc34

Has any one else had this with this beer? I had an OG of around 1.05. I don't know if the oranges just made the yeast(3068) absolutely rip through this and cause this(temp was a little high when I pitched around 75). I checked my hydrometer in water and it was right around 1. No foul smells or anything either. I was just about to keg this and am wonder if it is even still good.

I don't understand the issue. What are you concerned about?