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Old 03-17-2010, 02:31 AM   #11
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I wouldn't kick her out of bed...

err... I mean I would drink that!


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Old 03-23-2010, 03:31 AM   #12
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My first Belgian Witbier / Hoegaarden clone is bottle conditioning right now. I originally made it for a local microbrewery's competition but I forgot to bottle it early enough and I'm not holding my breathe... The colour turned out to be just a little darker than hoegaarden, although the spices and bitterness were pretty far off. I'll let you know how the judges like my beer ha ha ha.

If your beer tastes like a Hoegaarden then I'd call it a success! I think that the colour of the beer is secondary to taste when you're not trying to market it as a "witbier".
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Old 03-23-2010, 01:05 PM   #13
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I'm drinking my second batch of this. Last summer I harvested the yeast from 2 sixers of hoegaarden. It's great.
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Old 03-24-2010, 04:44 AM   #14
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Quote:
Originally Posted by Revvy View Post
I'm drinking my second batch of this. Last summer I harvested the yeast from 2 sixers of hoegaarden. It's great.
How much did you pull from the bottle, just the last bit? Did you just let it grow like you'd make a starter or did you do it with a petri dish, etc?
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Old 03-24-2010, 01:12 PM   #15
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Quote:
Originally Posted by Teromous View Post
How much did you pull from the bottle, just the last bit? Did you just let it grow like you'd make a starter or did you do it with a petri dish, etc?
As I drank one I sanitized them, left about 1/2 inch beer in them, put a new cap on them and kept them in the fridge for a few days until I had enough to pitch. When I had a dozen I re sanitized the bottles, flamed the neck and poured all of them into my starter wort. A "normal" sized starter, then I stepped it up with more DME over the course of a few days.

I believe I ended up with 4 mason jars full.


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