Witbier Blue Balls Belgian Wit (Blue Moon Clone) - Page 32 - Home Brew Forums
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Old 02-04-2012, 01:19 PM   #311
mccumath
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Dec 2010
Idaho
Posts: 1,063
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Quote:
Originally Posted by rickyhoel
I just put them in a plastic bag and hit them with a small hammer.
This. Coriander is tough to break up by rolling. Coffee grinder is best, but whatever works!


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Put it all in the primary, and let the BeerGods sort it out

 
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Old 02-05-2012, 12:32 AM   #312
Stix
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Jan 2012
Davisburg, Mi
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Brewing this as we speak I added 1.5 lbs wheat malt and 1.0 lbs oats. Using Belgium witbier yeast.

Mash temp is a bit low at 150.



 
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Old 02-05-2012, 07:01 PM   #313
Stix
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Jan 2012
Davisburg, Mi
Posts: 182
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Smells fantastic. Same as first time I helped brother do his. Will have to see the taste difference with the oats and wheat malt. Fermenting like mad

 
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Old 02-06-2012, 04:28 PM   #314
tre9er
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Jan 2012
Lincoln, NE
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I had three days of good airlock activity around 70-72 on the strip thermo. Initial smells of banana were fantastic. Temp gradually dropping to 68-70. Been in primary a week. Next week I'll cold crash it and bottle.
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Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 02-06-2012, 06:01 PM   #315
letmeholleratya
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Dec 2011
Eugene, Oregon
Posts: 85
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Hi all, quick question for kegging...

I bottled this when I brewed it a couple of months ago. It turned out great, so I plan on making it again. I noticed that after the brews would clear in the bottle, to get the best flavor I needed to gently rouse the yeast up. Do you guys do anything when it's kegged, or do you just pour clear?

Great recipe by the way, BM.

 
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Old 02-06-2012, 06:27 PM   #316
tre9er
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Jan 2012
Lincoln, NE
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Some hefes and unfiltered brews in kegs I've been told need to be roused periodically. Boulevard makes a wheat beer that can get funky taste/smell if the keg isn't roused, which I've experienced. Others can chime in with their thoughts.
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Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 02-11-2012, 06:41 PM   #317
Stix
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Jan 2012
Davisburg, Mi
Posts: 182
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Can this be kegged and use that as secondary? Or just leave in primary for 2 weeks?

 
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Old 02-12-2012, 04:55 AM   #318
TrubDog
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Oct 2011
Cle Elum, WA
Posts: 392
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Just brewed this up today. I kicked up the recipe and went with...

5.5lbs pale malt
5.5 lbs flaked wheat
1 lb flaked oats
US-05

I left the corriander and orange peel per the original recipe. Anxious to see how this turns out.

Update later...

 
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Old 02-12-2012, 11:25 PM   #319
tre9er
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Jan 2012
Lincoln, NE
Posts: 4,369
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Did you mash all of the grain bill? How much mash water? Flaked grains are some sticky buggers.
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Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 02-16-2012, 03:39 AM   #320
Stix
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Jan 2012
Davisburg, Mi
Posts: 182
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Poured a glass tonight. Very good. I will be brewing this again. Fast and easy. Just how I like it



 
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