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Old 03-18-2010, 04:06 PM   #11
acyl
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Oct 2009
michigan
Posts: 112
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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
acyl
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Oct 2009
michigan
Posts: 112
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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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Originally Posted by acyl View Post
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

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

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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Originally Posted by Poobah58 View Post
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, 02:49 AM   #17
evsjeep527
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Jan 2010
Reading, PA
Posts: 38

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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#1 Primary: Crazy Daisy's Hefeweizen
#2 Primary: Empty
Test Primary: 680 Spruce Beer
Secondary: Empty
Bottles: Batch #00001 Brown Ale
On Deck: California Common
Drinking: Troegs Nugget Nectar, Victory Moonglow Weizenbock and Dark Lager, and lots of miscellaneous Dogfish Head (World Wide Stout, Burton Baton, 120, Olde School, etc.)

 
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Old 02-08-2011, 01:08 PM   #18

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, 03:53 AM   #19
evsjeep527
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Jan 2010
Reading, PA
Posts: 38

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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-Evan CEO, Evanbrau Brewing Co.

#1 Primary: Crazy Daisy's Hefeweizen
#2 Primary: Empty
Test Primary: 680 Spruce Beer
Secondary: Empty
Bottles: Batch #00001 Brown Ale
On Deck: California Common
Drinking: Troegs Nugget Nectar, Victory Moonglow Weizenbock and Dark Lager, and lots of miscellaneous Dogfish Head (World Wide Stout, Burton Baton, 120, Olde School, etc.)

 
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Old 02-09-2011, 05:37 PM   #20

Quote:
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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