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Old 04-30-2010, 04:27 PM   #1
Johnny5
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Hey All,

So, my wife and I just decided to have a Bavarian outdoor themed party in three weeks and I'm wondering what people suggest would be the best German beers I could brew this weekend and have taste most presentable (on tap) for the party.

I'm thinking of brewing some combo of Kolsch, Hefeweizen and Dunkel. May be extract or all grain depending on the weather. Any input?

Of course, I normally like to go the distance with aging my brew, but a friend of mine has tapped beers for parties within 3 weeks and usually they taste pretty good.

Thanks!

John

 
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Old 04-30-2010, 04:31 PM   #2
Clonefarmer
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Quote:
Originally Posted by Johnny5 View Post
Hey All,

So, my wife and I just decided to have a Bavarian outdoor themed party in three weeks and I'm wondering what people suggest would be the best German beers I could brew this weekend and have taste most presentable (on tap) for the party.

I'm thinking of brewing some combo of Kolsch, Hefeweizen and Dunkel. May be extract or all grain depending on the weather. Any input?

Of course, I normally like to go the distance with aging my brew, but a friend of mine has tapped beers for parties within 3 weeks and usually they taste pretty good.

Thanks!

John
If you're kegging, a Hefeweizen can be done in 3 weeks easily. A Dunkel can be squeezed in that time frame as well. The Kolsch requires a cool ferment temp and a lagering period though.
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Old 04-30-2010, 04:41 PM   #3
Johnny5
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Aaaaaah. Thanks for the reply. I haven't brewed a kolsch in a while and forgot that was a kind of ale/lager hybrid and needed lagering.

I'll probably go hefe and dunkel then.

 
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Old 04-30-2010, 04:44 PM   #4
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BM's Black pepper wit is delicious and fast!
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Old 04-30-2010, 04:51 PM   #5
Johnny5
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Mmmmm. I do like a good wit. I'll have to consider that -- even if it isn't German. Any other suggestions?

Thanks!

 
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Old 04-30-2010, 05:08 PM   #6
mkling
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Quote:
Originally Posted by Clonefarmer View Post
If you're kegging, a Hefeweizen can be done in 3 weeks easily. A Dunkel can be squeezed in that time frame as well.
A Dunkel can only be squeezed in if you're talking dunkelweizen. A regular dunkel (dark German lager) cannot even be close to squeezed into 3 weeks.

However, the German wheat beers really are at their best if young & cloudy, so 3 weeks in just fine for a hefeweizen or dunkelweizen.
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Old 04-30-2010, 05:16 PM   #7
Clonefarmer
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Quote:
Originally Posted by mkling View Post
A Dunkel can only be squeezed in if you're talking dunkelweizen. A regular dunkel (dark German lager) cannot even be close to squeezed into 3 weeks.

However, the German wheat beers really are at their best if young & cloudy, so 3 weeks in just fine for a hefeweizen or dunkelweizen.
I was referring to Dunkelweizen not the lager.
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Old 04-30-2010, 05:19 PM   #8
mkling
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Quote:
Originally Posted by Clonefarmer View Post
I was referring to Dunkelweizen not the lager.
Yeah I figured you were. I just wasn't sure that Johnny5 would recognize the distinction.
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Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel

 
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Old 04-30-2010, 05:21 PM   #9
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It can be done no problem. Did it just last month with my Honey Orange Hefe... only had a fortnight to get it done and it turned out great. (I'll use "fortnight" any time I get the chance ^_^)

BM's Wit looks awesome, too. It's one I've been wanting to try
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Old 04-30-2010, 05:36 PM   #10
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I'd stick with the Hefe's... I think you could do something else quick, however, if it were me I wouldnt want to serve green beer. However, I dont know why anyway would brew anything but hefe I love that stuff.
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