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Old 05-09-2013, 01:18 PM   #101
D_Nyholm
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Can u sub american 2 row or Marris otter in place of the Belgian 2 row? Or will it be a completely different beer?
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Old 05-09-2013, 01:48 PM   #102
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I have compared them side by side, and I haven't tried many Belgian wits, but my friend does and loves the style. I brewed mine with Canadian 2-row since I buy it by the sack. My friend loved it and said "It was spot on." Just my experience so far.
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Old 05-11-2013, 11:57 AM   #103
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Can u sub american 2 row or Marris otter in place of the Belgian 2 row? Or will it be a completely different beer?
I have made this recipe several times now. Ten gallons carbing as we speak. I would be more comfortable subbing the american 2-row. I'm not very familiar with how marris otter tastes. However, the yeast, orange peel, and coriander are such prominent flavors that I don't feel exact origin of base grains is the most important input for this recipe to taste as intended. I myself use belgian pilsner
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Old 05-22-2013, 01:39 AM   #104
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One last question before I get in on this. I am going to attempt a 10 gallon batch of this recipe. I usually only make 5 gallon batches and make starters for the liquid yeast. Is it stupid to try to step up a single vial of yeast to split and then pitch into 2 different carboys? Or should I just buy 2 vials and start that way? I am thinking that if I start off with a 1L starter and then step it up to a 2L starter I might just make enough yeast to be safe, considering the low O.G. of this brew. I'd love to be able to save $7 on the batch!!
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Old 05-22-2013, 03:51 AM   #105
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One last question before I get in on this. I am going to attempt a 10 gallon batch of this recipe. I usually only make 5 gallon batches and make starters for the liquid yeast. Is it stupid to try to step up a single vial of yeast to split and then pitch into 2 different carboys? Or should I just buy 2 vials and start that way? I am thinking that if I start off with a 1L starter and then step it up to a 2L starter I might just make enough yeast to be safe, considering the low O.G. of this brew. I'd love to be able to save $7 on the batch!!
I don't think you'll have a problem with that.
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Old 05-24-2013, 02:33 PM   #106
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Jhonda, what temp do you ferment this at ?
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Old 12-20-2014, 03:51 PM   #107
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I replicated this beer exactely-or so I thought. As I poured my grain in I realized I used flaked oats rather than flaked wheat. Doet! What do you guys think, will this beer be greatly different?
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