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Old 04-14-2007, 05:43 PM   #11
ColoradoXJ13
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Dec 2006
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The other side to this is that most belgian whites (or wits, most definitely not a hefe although similar) are pretty much the same basic recipe, its just skill and mild changes in recipe that make the differences. I modified this recipe 3 weeks ago (damn thing is still fermenting...) and I doubt it will taste much like blue moon other than the fact that it is a wit...

oh, and you are all aware that Blue Moon is made by coors? I still buy it every once in a while, and they now have seasonal blue moons...haven't tried them yet.

 
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Old 04-14-2007, 05:58 PM   #12
Beerrific
 
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Quote:
Originally Posted by ColoradoXJ13
oh, and you are all aware that Blue Moon is made by coors?
Yup. Didn't believe it when I first read that, but. . .

Quote:
Originally Posted by ColoradoXJ13
I still buy it every once in a while, and they now have seasonal blue moons...haven't tried them yet.
I tried their autumn or pumpkin one. It wasn't that good, but I am not a fan of pumpkin spice type beers.

 
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Old 04-14-2007, 06:01 PM   #13
ColoradoXJ13
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Quote:
Originally Posted by Beerrific
Yup. Didn't believe it when I first read that, but. . .



I tried their autumn or pumpkin one. It wasn't that good, but I am not a fan of pumpkin spice type beers.
The spring one is flavored with kaffir lime leaves, funny b.c I just added them to my saison.

 
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Old 04-19-2007, 02:32 AM   #14
medic_35057
 
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Jan 2007
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I would like to send cudos out to BierMuncher for this recipe!
I just bottled 5 gallons of this and the aroma is out of this world. I had never had a Blue Moon until this past weekend and really enjoyed the flavor. I could not keep from smelling the beer while I bottled it.
If this turns out to taste as good as it smells then I will definitely be making many more in the future.

 
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Old 05-15-2007, 01:33 AM   #15
Kadmium
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Jan 2007
Melb, AUS
Posts: 169

hey, just wondering. My LHBS does not store any flaked wheat (for all grain) so I was wondering which of these would be a good sub?

Wheat (Dark) Malt

Wheat (Pale) Malt

Wheat (Roast/Chocolate) Malt

Wheat (Torrified) Malt

or just plain Wheat malt.... ?

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Kegged - Burnt down the Hause ale

 
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Old 05-15-2007, 01:32 PM   #16
BierMuncher
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Quote:
Originally Posted by Kadmium
hey, just wondering. My LHBS does not store any flaked wheat (for all grain) so I was wondering which of these would be a good sub?

Wheat (Dark) Malt

Wheat (Pale) Malt

Wheat (Roast/Chocolate) Malt

Wheat (Torrified) Malt

or just plain Wheat malt.... ?

The Torrified Wheat Malt would be the best of the above. It's commonly used as a substitute when raw wheat is unavailable.

 
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Old 05-23-2007, 04:58 AM   #17
Kadmium
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Jan 2007
Melb, AUS
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well, I have 5 gallons of this baby bubbling away in the cellar as we speak. Cannot wait to try this baby out. It smells bloody fantastic and I cannot wait for it!

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Have a good one mate, K

Primary: Nierra Sevada

Carboy1: Sanitizer
Carboy2: Sanitizer

Kegged - Burnt down the Hause ale

 
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Old 06-08-2007, 07:29 PM   #18
tahleel
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Jun 2007
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I'm sorry, but I'm completely new to this.

From what I've gathered, the "1 Pkgs Belgian Witbier (White Labs #400)" is a yeast, correct?

Can anyone please write up some directions? Once again, sorry for the newbie post. We all have to start somewhere.

-Tahleel

 
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Old 06-08-2007, 08:15 PM   #19
BierMuncher
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Quote:
Originally Posted by tahleel
I'm sorry, but I'm completely new to this.

From what I've gathered, the "1 Pkgs Belgian Witbier (White Labs #400)" is a yeast, correct?

Can anyone please write up some directions? Once again, sorry for the newbie post. We all have to start somewhere.

-Tahleel
Right, White Labs and Wyeast are the brand names for liquid yeasts. the White Labs 40 is a Belgian strain used for Belgian Wits.

If you're following the extract version of this recipe, I'd suggest spending some time in the "Extract Brewing" or "Beginners Forum" with questions about the overall brewing process. The recipe below is pretty basic but we try to keep the recipe section focused on recipes and feedback rather than "how to" discussions.

Hope this helps.

 
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Old 06-09-2007, 03:21 AM   #20
tahleel
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Jun 2007
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Quote:
Originally Posted by BierMuncher
Right, White Labs and Wyeast are the brand names for liquid yeasts. the White Labs 40 is a Belgian strain used for Belgian Wits.

If you're following the extract version of this recipe, I'd suggest spending some time in the "Extract Brewing" or "Beginners Forum" with questions about the overall brewing process. The recipe below is pretty basic but we try to keep the recipe section focused on recipes and feedback rather than "how to" discussions.

Hope this helps.
Thanks BierMuncher! Again, this forum is great, its not like any other forum. No one bashes newbs like me. I was just on the Midwest Home Brew Supply store, and I was searching for White Labs, and it came up as almost $25.

I'm assuming that its the whole package, including the malt extract, orange peel, sugar, etc:
http://www.midwestsupplies.com/produ...px?ProdID=3502

So instead of getting that, I should get this:
http://www.midwestsupplies.com/produ...px?ProdID=6499

Correct?

-Tahleel

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