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Old 07-11-2013, 04:35 AM   #241
sSs-Brew
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Jul 2013
Posts: 1

just started a batch using whitelabs 300 and .75 tettnang for this first portion of hops... we will see how it goes...



 
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Old 07-11-2013, 01:44 PM   #242
Reno_eNVy
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Oct 2008
Reno, Nevada
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Good luck! I hope it turns out well


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Old 07-11-2013, 10:40 PM   #243
Lvarini
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Feb 2013
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Drinking a couple of pints from my second batch of this. Such an awesome summer brew

 
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Old 07-24-2013, 05:02 PM   #244
Yrogerg1089
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Oct 2012
Warrenville, Illinois
Posts: 195
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Update: Sadly something went wrong with the brew and it came out tasting of soap. I know this is a common issue with letting the beer sit in primary for too long however mine was only in primary for 10 days. I'm sure something snuck in at some point during the brew day. I'll be giving this brew another whirl very soon.
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Old 07-26-2013, 11:11 PM   #245
ChrisL_
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Jan 2013
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Well Reno, I was going to brew up your Punkin Ale to be ready for the fall when I realized my keg (only have 1 so far, 2 more waiting for a keezer) was getting low. So I decided to switch to this recipe for a quick grain to glass that I have been eyeing for a bit. I am not sure about the orange (for my taste) so I am going to brew it without the orange peel then can add a slice of orange if I prefer, or just stick with the Honey Hefe.
If you happen to read this soon, any advise on fermentation temps? I am thinking around 62 as I want some of the esters, but prefer the honey to stand out a bit.

Thanks,

Chris

 
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Old 07-27-2013, 11:17 AM   #246
Reno_eNVy
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Oct 2008
Reno, Nevada
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62 will be good for getting you more clove phenols, whereas high-60's and higher will give you more banana esters. I'd say set the temperature according to your taste. Personally, I like a balance of the two aromas/flavors.
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Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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Old 07-27-2013, 11:25 PM   #247
ChrisL_
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Jan 2013
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Quote:
Originally Posted by Reno_eNVy
62 will be good for getting you more clove phenols, whereas high-60's and higher will give you more banana esters. I'd say set the temperature according to your taste. Personally, I like a balance of the two aromas/flavors.
Thanks Reno.

I thought a lower temp would have meant less cloves and banana. I have moved up to 65 looking for a balance.

Cheers
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Old 08-10-2013, 01:24 AM   #248
bxtzd3
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Jun 2011
JIM THORPE, PA
Posts: 172
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ok. I am making this for the 31st. ha, the pressures on lads. I went and got the ingredient tonight. I had to sub flaked wheat with barley and danstar Munich for the yeast, what I had avail at a new brew shop. my lhbs is in the middle of a week long festival an didn't want to deal with that. I hope I do this recipe proud.
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Old 08-12-2013, 03:05 PM   #249
bxtzd3
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Jun 2011
JIM THORPE, PA
Posts: 172
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ok , well i did this with the above subs and it went well, got post boil og 140. smelled great, of course i had to use orange peel with the white scraped off, couldnt find my zester. will post updates.
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Old 08-14-2013, 08:41 PM   #250
TheWulf
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Dec 2012
Posts: 34
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Do you guys find 10IBUs enough for this beer? I am considering making it closer to 15...



 
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