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Old 01-25-2010, 09:28 PM   #21
Austinhomebrew
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Try making the beer as intended first. Then tweak it out if you want. It is a great recipe.
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Old 01-25-2010, 09:31 PM   #22
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Forrest

I followed this one exact. Its being bottle conditioned as we speak. The color seemed a little dark to me. Do you think I did something wrong or is that jsut from using extract brewing
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Old 02-22-2010, 11:04 PM   #23
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Just picked up the ingredients for this today, but the HBS was out of cascade! Hopefully they'll stock up by the end of the week or I'll be doing an unintended substitution. Anybody got any ideas if this becomes the case?
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Old 02-22-2010, 11:21 PM   #24
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Originally Posted by gtpro View Post
Just picked up the ingredients for this today, but the HBS was out of cascade! Hopefully they'll stock up by the end of the week or I'll be doing an unintended substitution. Anybody got any ideas if this becomes the case?
Find a different HBS.

Eric

Or, use one of these substitutions, making sure to adjust for AA differences.
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Old 02-23-2010, 12:07 AM   #25
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I thought I'd try this recipe out. The only thing is that I couldn't find the yeast locally so I bought Wyeast 3944 Belgian Witbier Yeast. Apparently it's a substitute for White Labs WLP410 Belgian Wit II Yeast.

Will there be a dramatic difference with this yeast strain and what does it taste like compared to WLP400? Has anyone tried it before?
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Old 02-23-2010, 12:12 AM   #26
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Originally Posted by xt-lee View Post
I thought I'd try this recipe out. The only thing is that I couldn't find the yeast locally so I bought Wyeast 3944 Belgian Witbier Yeast. Apparently it's a substitute for White Labs WLP410 Belgian Wit II Yeast.

Will there be a dramatic difference with this yeast strain and what does it taste like compared to WLP400? Has anyone tried it before?
In short, you will be fine. Here's what White Labs has to say about WLP410, when compared to WLP400:

Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.

Eric
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Old 02-23-2010, 01:50 AM   #27
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After looking over the recipe, I notice there is a mash out. Does this mean there is no sparging involved?

How does that effect efficiency?
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Old 02-23-2010, 10:15 PM   #28
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Well, I brewed this recipe today conforming to the mash schedule and grain bill. I put the recipe into beersmith. After the mash out, I sparged with a little over a gallon of sparge water. I had the right post boil gravity, however I ended up 4 points short or 64% efficiency with 1.044. I used my hydrometer while the wort was still hot and then re-adjusted with the beersmith calculator. Maybe that method is not entirely accurate. A little short of target but still within acceptable range. With the mash out and sparge, I ended up with 5.5 gallons of wort after the boil and cold break.

Can't wait to see how this turns out!

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Old 02-25-2010, 03:52 PM   #29
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man, I'm brewing this today and I'm a bit shocked at how light the wort is in color, almost like a deep straw color, I realize this is a light colored beer by design but its unnerving to see this for the first time.
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Old 02-25-2010, 06:26 PM   #30
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Quote:
Originally Posted by gtpro View Post
man, I'm brewing this today and I'm a bit shocked at how light the wort is in color, almost like a deep straw color, I realize this is a light colored beer by design but its unnerving to see this for the first time.

Don't worry, it is a very light colored beer. Also, the hydrometer sample will taste very bitter because of the flameout addition, but don't let that worry you either. That flavor does not carry though to the finish.

Eric
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