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Old 08-31-2012, 05:57 PM   #411
Jimmyjim
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Jul 2012
Phoenix, AZ
Posts: 52
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I believe Coors recommends 16PSI at 38F for Blue Moon. FWIW.

 
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Old 09-01-2012, 12:53 AM   #412
Chuckabrewski
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Aug 2011
Oklahoma city, Ok
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I made a rookie mistake and racked into the keg before taking my FG and ended up with 1.020. My OG was 1.050 any harm in treating the keg like a secondary for a few more days, or should i just throw it on some CO2. It was on the yeast for 12 days at 70 degrees.
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Old 09-01-2012, 05:47 PM   #413
letmeholleratya
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Dec 2011
Eugene, Oregon
Posts: 85
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Quote:
Originally Posted by Chuckabrewski
I made a rookie mistake and racked into the keg before taking my FG and ended up with 1.020. My OG was 1.050 any harm in treating the keg like a secondary for a few more days, or should i just throw it on some CO2. It was on the yeast for 12 days at 70 degrees.
I'd let if finish out. These are supposed to be light and crisp. 1.020 seems way too heavy.

 
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Old 09-09-2012, 02:17 PM   #414
swackattack
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Dec 2011
Pittsburgh, PA
Posts: 694
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Been drinking this ag clone for a few weeks now, could be my process but seems to light forbthe clone and the yeast makes it much more like a traditional belgian wheat, not the american wheat bluemoon is. Will try the recipe again with us05

 
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Old 09-17-2012, 04:22 PM   #415
jesseroberge
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Aug 2012
Posts: 291
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Quote:
Originally Posted by BierMuncher
Recipe: Belgian Wit
Brewer: BierMuncher
Style: Witbier
TYPE: All Grain
Taste: (47.0) Awesome taste. Add a slice of orange and people will be asking how you bought a keg of Blue Moon.Distinctive, light wheat beer with a hint of spice. The head is very white and lasts a long time. This is a light, spicy session ale. Perfect for the summer.

Recipe Specifications
--------------------------
Batch Size: 5.20 gal
Boil Size: 6.50 gal
Estimated OG: 1.038 SG
Estimated Color: 4.4 SRM

Estimated IBU: 17.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 lb Pale Malt Crisp (UK) (3.0 SRM)
4.50 lb Wheat, Flaked (1.6 SRM)
1.00 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 5.0 min)
0.75 oz Orange Peel, Bitter (Boil 5.0 min)
1 Pkgs Belgian Witbier (White Labs #400)

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 3.50 gal of water at 165.9 F 154.0 F 60 min
Mash Out Add 3.00 gal of water at 196.6 F 168.0 F 10 min
Alot of people say that blue moon tastes like Hoegaarden is that corect ?

In the recipie it cals for coriandet seend and orange peel, where do I get this ?? At the local supermarket ? When you say orange peel "bitter" what does that mean ?

 
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Old 09-17-2012, 05:59 PM   #416
Demon
 
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Mar 2008
Willowbrook, IL
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Bitter orange peel can be found at any brew shop in 1oz packs. For coriander a local grocery store will have it in the spice aisle. Get whole kernels and crush them with a mortar/pestle or rolling pin.

 
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Old 09-17-2012, 08:53 PM   #417
jesseroberge
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Aug 2012
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Quote:
Originally Posted by Demon
Bitter orange peel can be found at any brew shop in 1oz packs. For coriander a local grocery store will have it in the spice aisle. Get whole kernels and crush them with a mortar/pestle or rolling pin.
Thanks dude is this beer a clone or look a like of a Hoegaarden ?

 
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Old 09-18-2012, 06:25 PM   #418
XPLSV
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Jan 2011
Colorado Springs, CO
Posts: 128
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Quote:
Originally Posted by Demon View Post
Bitter orange peel can be found at any brew shop in 1oz packs. For coriander a local grocery store will have it in the spice aisle. Get whole kernels and crush them with a mortar/pestle or rolling pin.
My wife volunteered the small hand-held electric coffee grinder the first time we made a batch of this wonderful liquid...and the thing did a fantastic job on the coriander.

Reason: Double Word

 
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Old 09-18-2012, 10:06 PM   #419
slimshady95sox
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Jul 2012
Rosario, Argentina, Rosario, Argentina
Posts: 16

BrierM, i need you to tell me at what temperature should the beer ferment and how long in the primary if i dont have a secondary?

 
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Old 09-21-2012, 03:17 AM   #420
Demon
 
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Mar 2008
Willowbrook, IL
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Quote:
Originally Posted by slimshady95sox View Post
BrierM, i need you to tell me at what temperature should the beer ferment and how long in the primary if i dont have a secondary?
I ferment this at 68* for two weeks, no secondary.

 
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