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Old 07-25-2011, 10:46 PM   #131
psusoccer21
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Sep 2010
Baltimore, Maryland
Posts: 48

Any suggestions for an alternative to WLP-320? I am looking for a yeast that keeps the same flavor and cloudiness but enhances the aroma (WLP-320 has a small amount of sulfur smell).

Thanks

 
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Old 08-26-2011, 12:56 AM   #132
shohog
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Oct 2008
OK
Posts: 16

This beer is fantastic! The only small changes I made was using the Wyeast 3068, 6 cups of juice, 2oz flavoring, and 1 lb of carapils gave it nice lacing and a beautiful white head that lasted all the way!
ABV 5.3, IBU 16 OG 1.053 FG 1.012
It is very refreshing and was just what I was looking for!
I think my next brew will be your Founders Breakfast Clone for this late fall.
Cheers

 
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Old 08-26-2011, 01:28 PM   #133
DubbelDach
 
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Apr 2008
Lancaster, PA
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Great to hear, shohog!

Unfortunately, I don't think I'll be making it this year... But will use the Carapils in the future.

 
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Old 09-05-2011, 03:30 AM   #134
psusoccer21
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Sep 2010
Baltimore, Maryland
Posts: 48

Less than three months and my wife has requested I brew this again. Here's what I used for a 5.5 gal batch. Biggest change was to the yeast. I felt the original yeast had too much of a sulfur smell.

5.5 lbs. 2-row Pils
5.5 lbs. German Wheat Malt
1.0 lb. Cara-Pils/Dextrine
0.55 oz. Mt. Hood Pellets boiled 30 min.
8 cups Watermelon fresh squeezed juice added to secondary
.75 oz. Watermelon Flavoring @ Bottling
1 pkg Safale S-04

 
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Old 09-18-2011, 07:33 PM   #135
psusoccer21
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Sep 2010
Baltimore, Maryland
Posts: 48

I do not recommended using the S-04 yeast. The aroma was more pleasant but it was missing something that the original yeast provided. I may lightly dry hop next time and revert to the original yeast.

Quote:
Originally Posted by psusoccer21 View Post
Less than three months and my wife has requested I brew this again. Here's what I used for a 5.5 gal batch. Biggest change was to the yeast. I felt the original yeast had too much of a sulfur smell.

5.5 lbs. 2-row Pils
5.5 lbs. German Wheat Malt
1.0 lb. Cara-Pils/Dextrine
0.55 oz. Mt. Hood Pellets boiled 30 min.
8 cups Watermelon fresh squeezed juice added to secondary
.75 oz. Watermelon Flavoring @ Bottling
1 pkg Safale S-04

 
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Old 01-07-2012, 05:35 AM   #136
mcfail
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Dec 2011
sparks, nv
Posts: 9

So i am new to this, and want to try this beer so i was wondering if anyone has tryed using a friut extract insted? Not sure if that would be good but it was a thought so any thoughts let me know. Thanks

 
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Old 01-08-2012, 12:46 AM   #137
DubbelDach
 
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Apr 2008
Lancaster, PA
Posts: 1,276
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Quote:
Originally Posted by mcfail
So i am new to this, and want to try this beer so i was wondering if anyone has tryed using a friut extract insted? Not sure if that would be good but it was a thought so any thoughts let me know. Thanks
My first few batches I used it exclusively, and I still use it to accent the real fruit. Using real fruit is better, IMO. The extract is more Jolly Ranchier. I used the stuff that Williams Brewing sells.

 
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Old 02-28-2012, 04:43 PM   #138
kingmatt
 
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Mar 2010
Souderton, PA
Posts: 762
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Brewing this up again on Saturday in preparation for spring...awesome, awesome beer!
__________________
Primary: Pliny Clone
Secondary: 'Merica Clone
Kegged: N.E. IPA, Rye IPA, Milk Stout
On Deck: Conan IPA the next generation
-=My Keezer Build=-

 
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Old 03-02-2012, 02:11 PM   #139
kingmatt
 
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Mar 2010
Souderton, PA
Posts: 762
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So I was preparing my starter for my anticipated brew day on Saturday the other day and I realized that I grabbed the WLP300 instead of the 320. It is a pure Hefeweizen strain that produces strong banana and clove flavors so I am wondering how this will go over in the watermelon wheat...

I plan to ferment it on the cold side to hopefully minimize the phenols but has anyone brewed this with the 300 yet and if so, how did it turn out for you?
__________________
Primary: Pliny Clone
Secondary: 'Merica Clone
Kegged: N.E. IPA, Rye IPA, Milk Stout
On Deck: Conan IPA the next generation
-=My Keezer Build=-

 
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Old 03-04-2012, 08:48 PM   #140
psusoccer21
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Sep 2010
Baltimore, Maryland
Posts: 48

I've been wanting to try this with the WLP300. I'd personally ferment this yeast at 66-68. Please post your results.


Quote:
Originally Posted by kingmatt View Post
So I was preparing my starter for my anticipated brew day on Saturday the other day and I realized that I grabbed the WLP300 instead of the 320. It is a pure Hefeweizen strain that produces strong banana and clove flavors so I am wondering how this will go over in the watermelon wheat...

I plan to ferment it on the cold side to hopefully minimize the phenols but has anyone brewed this with the 300 yet and if so, how did it turn out for you?

 
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