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Old 10-25-2010, 12:51 PM   #21
nordoe
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Feb 2010
Philadelphia
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Quote:
Originally Posted by txcoyote2 View Post
I went ahead and made a batch with the Saaz hops I had on hand. I racked it over six pounds of blackberries last week. The full five gallons didn't fit in my fermenter with the berries, so I bottled a six-pack. There was about a half bottle left over, and I don't like to bottle partials, so I had to drink it. Bummer, I know. The hefe's great, and I'll likely make it again without the blackberries. After I bottle the part that's with the blackberries, I'll let you know how it turns out. I have high hopes.
I just got done with a hefe and added four pounds of fresh blackberries. It was way too much. It is like syrup. Probably have to throw it out. I did the bee cave hefe and racked in secondary on the 4 pounds. I would probably try 1 or 2 next time. They were powerful little buggers.
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Old 10-28-2010, 01:10 PM   #22
txcoyote2
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Jun 2010
79339
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Quote:
Originally Posted by nordoe View Post
I just got done with a hefe and added four pounds of fresh blackberries. It was way too much. It is like syrup. Probably have to throw it out. I did the bee cave hefe and racked in secondary on the 4 pounds. I would probably try 1 or 2 next time. They were powerful little buggers.
I'm hoping to get time to bottle next week some time. I'm hoping your blackberries were more powerful than mine.

 
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Old 01-20-2011, 08:17 PM   #23
ShackeDbrA
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Jul 2010
Ventura
Posts: 5

Thanx for the pick, looks like a good and easy recipe.
I've never added extract late in the boil like that.
I'm assuming you took the pot off the heat while adding the second dose of extract.
When I take the pot off the heat and add the extract(10 prior to end of boil),
sometimes it takes 5-10 min to come back to a boil.
Do you count that extra time it takes?
Or do you wait for it to get back to a boil, and then finish 10 min after that?

 
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Old 01-21-2011, 05:03 PM   #24
bernerbrau
 
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Jun 2008
Nashville, TN
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I just got a batch of this on gas. I fermented at room temperature to get a good ester profile. It's not carbed yet but it's really tasty. My only complaint is I will probably drink it too fast!

 
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Old 02-09-2011, 12:41 AM   #25
fezzersc
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Feb 2011
Aiken, SC
Posts: 84

I just ordered the stuff for this one. I'll let you know how it turns out.

 
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Old 02-09-2011, 02:44 PM   #26
bernerbrau
 
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After several glasses of this, I'm starting to detect a lack of body. I'm going to up the PSI and see if that affects the overall mouthfeel.

 
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Old 02-18-2011, 06:01 PM   #27
ChateauBro
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Feb 2011
albuquerque, new mexico
Posts: 4

my room mates and i just brewed a batch of this last night! we started steeping our grains and getting all the other ingredients set out when we noticed that we had bought a 3 pound bag of extract instead of the 5 pound. whoops! scaled the recipe down to 3 gallons so it should be fine. the only question i have is this. because we had already started seeping the grains we had a five gallon amount in the pot already so instead of scaling the grain amount down we scaled the grain seep time down to 12 min (3/5 of 20 min). was this the right thing to do/what would you have done?
this is our fist batch of beer ever! we are brewin our second batch tonight! i'll let you guys know how the noobs did their first shot when we get all done!

 
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Old 02-20-2011, 08:12 PM   #28
fezzersc
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Feb 2011
Aiken, SC
Posts: 84

http://www.homebrewtalk.com/f39/simp...weizen-226701/
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Old 02-21-2011, 04:58 PM   #29
bernerbrau
 
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Quote:
Originally Posted by ChateauBro View Post
my room mates and i just brewed a batch of this last night! we started steeping our grains and getting all the other ingredients set out when we noticed that we had bought a 3 pound bag of extract instead of the 5 pound. whoops! scaled the recipe down to 3 gallons so it should be fine. the only question i have is this. because we had already started seeping the grains we had a five gallon amount in the pot already so instead of scaling the grain amount down we scaled the grain seep time down to 12 min (3/5 of 20 min). was this the right thing to do/what would you have done?
It might be a bit maltier from the steep. That's not necessarily a bad thing.

 
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Old 02-22-2011, 09:08 PM   #30
ChateauBro
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Feb 2011
albuquerque, new mexico
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alright. i figured thats what would happen. i guess we shall see how it turns out! ha ha man, waitin for it to fermint and bottle condition is killin us. ha ha comes with the territory i guess

 
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