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Old 03-25-2013, 04:31 PM   #51
humann_brewing
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Quote:
Originally Posted by WAORGANY View Post
Thanks, I am originally from Oregon and this might be my real first Craft beer that started it all...making an IPA this weekend, might try this on my next batch thanks again..always have a few pints of this when I am back home!
very nice, yeah. I am originally from the NW too, hope to make it back up there at some point but started pretty big roots where I am at.

I love this beer on a nice hot day myself or every once in a while. I am not much of a fan of the banana and clove that the German style has and will probably get slapped by other members for that comment.

 
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Old 05-23-2013, 03:54 PM   #52
PricePeeler
 
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I suppose it may be up to preference, but I was wondering if we should treat this yeast (320) like any other hefeweizen yeast:
Meaning ferment for a couple weeks +- a few days or until fermintation is complete, then straight to keg, carb, and serve "young."

Was thinking about bumping up the wheat content and changing the crystal to 10L.
Will let you know how it works out. Planning to ferment at 62F/16.6C ish along side my hefe in progress, using wlp380.

 
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Old 05-28-2013, 04:49 PM   #53
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Quote:
Originally Posted by PricePeeler View Post
I suppose it may be up to preference, but I was wondering if we should treat this yeast (320) like any other hefeweizen yeast:
Meaning ferment for a couple weeks +- a few days or until fermintation is complete, then straight to keg, carb, and serve "young."

Was thinking about bumping up the wheat content and changing the crystal to 10L.
Will let you know how it works out. Planning to ferment at 62F/16.6C ish along side my hefe in progress, using wlp380.
This a good beer to have young, nothing wrong with that as long as you let it finish out. I think 62 is pretty low for this strain though, you want some character from the yeast.

 
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Old 08-11-2013, 08:21 PM   #54
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I have all of the grain ready to go but when I enter the hops it said ibu was around 11 percent. I moved the ibu to 33 and the hops went to
.5 millennium
.5 warrior
1 cascade
1cascade
1 magnum

Will this be ok?

 
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Old 08-11-2013, 11:33 PM   #55
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Don't use the magnum for aroma- what schedule are you planning on using these?
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Old 08-11-2013, 11:43 PM   #56
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I'm using the magnum for bittering I changed my equipment in beer smith and the hop additions changed back closer to the recipe. First time using the software and all grain

 
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Old 08-16-2013, 04:26 AM   #57
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White labs said that the yeast can stall and you rack to secondary and it takes off again. Has anyone had to do this?

 
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Old 08-16-2013, 03:14 PM   #58
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Quote:
Originally Posted by 223nbecker45 View Post
White labs said that the yeast can stall and you rack to secondary and it takes off again. Has anyone had to do this?
I never had to do that with WLP320, just keep them healthy and pitch at the right rate and temp and you'll be fine.

 
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Old 08-16-2013, 05:16 PM   #59
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I made a 2 liter starter and have it in my fermentation fridge at 68 so I should be ok. Can't wait for it to finish!

 
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Old 10-15-2013, 01:38 AM   #60
m_perci
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just brewed this one today, but subbed millennium for centennial. This will be the centerpiece to my Oktoberfest, can't wait. Thanks for the recipe, go pac12

I'll let you know how it is.

 
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