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Old 01-14-2011, 02:46 PM   #11
SumnerH
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Feb 2009
Alexandria, VA, USA
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Another vote for a wheat.

I've done a hefeweizen in 2 weeks, bottled-conditioned and carbed. 3 weeks with kegging should be no problem.
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On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

 
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Old 01-14-2011, 02:57 PM   #12
fatherbigfoot
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Mar 2010
Lansing Mi
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brew a pale ale let it ferment for a week and a half and then put in a keg and lightly dry hop in a bag the yeast should drop out by superbowl time and you should have a nice hop arroma and a nice clean beer

 
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Old 01-14-2011, 03:45 PM   #13
Valcarde
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Jun 2010
Ontario
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Biermuncher's Centennial Blonde
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Old 01-14-2011, 04:07 PM   #14
tjpfeister
 
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Dec 2010
Green Bay, WI
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I vote APA. It's simple and 3 weeks gives you just enough time to dry hop it in secondary which is delicious and helps cover any green notes. (I just did this myself)

 
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Old 01-14-2011, 06:00 PM   #15
ntempleton
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Nov 2007
Seattle, WA
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Like everyone else, a wheat beer is a great idea. Here's the one I've brewed in that situation, and it's always been a crowd pleaser.

PartyWeizen
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Old 01-14-2011, 06:17 PM   #16
jfr1111
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Sep 2010
Quebec, Quebec
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Bob's or Orfy's Mild.

 
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Old 01-14-2011, 09:26 PM   #17
Scooby_Brew
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Jun 2009
Canton, MI
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The thing with Bavarian or Belgian Wheats is that people don't like them very much. Too much ester, too much clove in the taste. They don't go very well with party food. Instead I would go for an American Wheat, something with an Ale Yeast, like American Ale yeast or German Ale yeast (not Hefe yeast, but Kolsch yeast instead). Hops: Fuggle/Willamette, maybe mix it with Cascade for some citrusy taste. Serve it with an orange slice - and you got yourself a crowd pleaser! It goes great with chips and salsa, wings, whatever!
PS: check this out: http://www.homebrewtalk.com/f70/sunn...-wheat-217038/
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Old 01-14-2011, 09:35 PM   #18
SumnerH
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Feb 2009
Alexandria, VA, USA
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Quote:
Originally Posted by Scooby_Brew View Post
The thing with Bavarian or Belgian Wheats is that people don't like them very much. Too much ester, too much clove in the taste. They don't go very well with party food. Instead I would go for an American Wheat
I disagree; my hefeweizen is one of my biggest hit beers among non-beer-folks, and the one I've had folks ask me to make for weddings and parties. American wheats generally have more prominent hopping levels, which tends to be more polarizing.
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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

 
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