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Old 11-22-2006, 03:53 AM   #21
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Quote:
Originally Posted by EdWort
I know the feeling. After my thrid, my fodth geth reel bether.
h0m3br3\/\/ is teh r0x0rz!!!


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Old 11-22-2006, 04:11 AM   #22
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h0m3br3\/\/ is teh r0x0rz!!!
YeaH asldfja;! Hoo!


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Old 11-22-2006, 05:15 AM   #23
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You ugys gotta stop typeing with your elbows!
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Old 11-22-2006, 02:43 PM   #24
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Originally Posted by homebrewer_99
OK, I'm here.

It was mentioned by one of the other guys that you can't make a weizen with a dry yeast. I agree...it's not true to style - it's important to me that a beer is within style. If not then you are just making a wheat beer, not a "Hefe Weizen". (One of my peeves).

In my mind a Hefe Weizen is a German ale that uses a German Weizen yeast (hefe). If you use anything other than that then you are just making a wheat beer. It PMO when Americans to call it a Weizen...it's a wheat beer!

For a true HW you need to use a German Weizen Yeast...pure and simple. Without it you cannot duplicate the subtle and not so subtle (sweet, tart, banana, etc.) flavors of a true Weizen beer.

I have used all of the true German yeasts. I prefer some over others. I mostly use WLP351, but it is only available in July and Aug...so I wash mine and reuse it many times. I also like the smak-pak Weihenstephan...I think that's 3058 as well as WLP300.

Always make a starter one to several days before you brew. If your yeast is not ready how can you expect your beer to be?
So, then exactly what was this brew I made from the kit then? It used dry yeast, so technically it wasn't a Weizen. WTF is it? I know it was pretty dang good! Boy, here I am thinking that all DME is the same.....
Does wheat DME have a lot of fermentables in it because I dang near needed a blow off tube.
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Old 11-22-2006, 03:49 PM   #25
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What you made, IMO, is a wheat beer since your malt was wheat and your yeast was a dry ale yeast.

No, wheat doesn't have more fermentables than barley.

Next time just use a German Weizen yeast and you'll make a Hefe Weizen. Be sure to make a starter.
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Old 11-22-2006, 04:01 PM   #26
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So, what I'm liking is a wheat beer, not a weizen or hefe...OK, got that. Wonder why in the hell does the kit way it's a "Full Bodied Weizenbier" play on words perhaps?????????????
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Old 11-22-2006, 04:55 PM   #27
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Quote:
Originally Posted by Ol' Grog
So, what I'm liking is a wheat beer, not a weizen or hefe...OK, got that. Wonder why in the hell does the kit way it's a "Full Bodied Weizenbier" play on words perhaps?????????????
This is the same style of marketing BS that confuses people when they think they're buying a genuine pilsener kit and it shows up with a package of ale yeast, a load of sugar and instructions to ferment at room temperature and bottle two weeks later.

At least now you know what you've actually brewed!
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Old 11-22-2006, 05:28 PM   #28
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Quote:
Originally Posted by Ol' Grog
So, what I'm liking is a wheat beer, not a weizen or hefe...OK, got that. Wonder why in the hell does the kit way it's a "Full Bodied Weizenbier" play on words perhaps?????????????
Weizen is the German word for "wheat". That much is true.

Like Mickey said...it's a marketing ploy...not as much as a play on words, but, in this case, a misleading translation.

Unfortunately, unless it comes with a German yeast it's not really a weizen...like I stated earlier...it's an American Wheat.
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Old 11-22-2006, 05:54 PM   #29
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Oh GREAT!!! So my Continental Pilsner from BB wasn't a Pilsner at all? OK, so, just what the hell have I been drinking all this time? The same thing, an ale, just different variations? Maybe that is why I think they all kind of taste the same. Boy, this is like finding out your ex-wife just went gay.

These are all the ones that I have brewed. All BB kits. Is there any here that ARE TRUE TO FORM? I guess I'm getting a little PO'ed here because like I said, what the hell have I been brewing all this time? I'm really losing faith here.......

AMERICAN AMBER*
Hop IBUs: 20 - 25
INGREDIENTS:
3.3 lbs. Plain Amber Malt Extract
2 lbs. Plain Amber Dry Malt Extract
8 oz. Crushed Crystal Malt 60L
1 each Grain Steeping Bag
1 oz. Willamette Hops (Bittering)
1 oz. Willamette Hops (Finishing)
1 each Beer Yeast, Nottinghams dry
Tap for wort. Bottled, tap and baby water for finishing
CONTINENTAL PILSNER
Hop IBUs: 30 - 40
INGREDIENTS:
3.3 lbs. Plain Light Malt Extract
2 lbs. Plain Light Dry Malt Extract
12 oz. Crushed Carapils Malt
1 each Grain Steeping Bags
1 oz. Perle Hops (Bittering)
1 oz. Saaz Hops (Finishing)
1 each Beer Yeast, Nottinghams dry
Tap for wort. Ozarka Spring water for finishing
FULL-BODIED WEIZENBIER*
Hop IBUs: 10 - 15
INGREDIENTS:
6.6 lbs. Plain Wheat Malt Extract
1 oz. Hallertau Hops (Bittering)
1/2 oz. Hallertau Hops (Finishing)
1 each Beer Yeast, Muntons dry
Tap for wort. Ozarka Spring water for finishing. High krauzen.
AMERICAN MICRO STYLE PALE ALE*
Hop IBUs: 40 - 60
INGREDIENTS:
6.6 lbs. Plain Light Malt Extract
12 oz. Crushed Crystal Malt 60L
1 each Grain Steeping Bag
1 1/2 oz. Northern Brewer Hops (Bittering)
1 1/2 oz. Willamette Hops (Finishing)
1 each Beer Yeast, Muntons dry
Tap for wort. Tap for finishing.
40 minute boil, 10 minute finishing. High krauzen.
STEAM-STYLE BEER*
Hop IBUs: 35 - 45
INGREDIENTS:
6.6 lbs. Plain Light Malt Extract
8 oz. Crushed Crystal Malt 20L
1 oz. Northern Brewer Hops (Bittering)
1 oz. Northern Brewer Hops (Finishing)
1 each Grain Steeping Bag
1 each Beer Yeast, Muntons dry
Tap for wort. Tap for finishing.
40 minute boil, 10 minute finishing.
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Old 11-22-2006, 06:08 PM   #30
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Well, at least it's not your present wife....calm down a bit.

Let me try to answer your questions. I'm sure others will chime in also.

AMERICAN AMBER - Yep, amber malt in there...American hops...British yeast...close...

CONTINENTAL PILSNER - (always a fun one to interpret) - Light Malts, OK...German and Czech hops...and British yeast again...yep, it's Continental alright...Europe...(same yeast as your American Amber - probably the reason they taste similar).

FULL-BODIED WEIZENBIER - All the right ingredients except for the yeast.

AMERICAN MICRO STYLE PALE ALE - Light malts, American hops, high AA%,...
what I consider a generic yeast. OK.

STEAM-STYLE BEER - All the right ingredients except you're making an ale and should be using a lager yeast at ale temps.

The key ingredient is the yeast. Make sure you get/use the proper yeast for the style. While dry yeasts are convenient, liquid yeast are made from specific strains for the style. You can't go wrong using them...Kind of a generic term, but also ideal.


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