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Old 11-27-2011, 07:47 PM   #31
flatrockbrewing
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Feb 2011
Near Holgate Ohio, ohio
Posts: 106
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Does the wheat add much chill haze?


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Old 11-29-2011, 09:32 PM   #32
Locus415
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Jun 2011
San francisco, Ca
Posts: 34
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Quote:
Originally Posted by flatrockbrewing View Post
Does the wheat add much chill haze?
Yes, added wheat can result in a harder to clear chill haze. But it adds head stability so there is a trade off.



 
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Old 01-16-2012, 01:46 AM   #33
matalec1984
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Jul 2011
Shrewsbury, Ma
Posts: 106

I've seen a few people ask questions about adding fruit to this beer.

I've been making a Strawberry Blonde for a few years now and I think blonde ales work great for fruit beers, without a doubt the strawberry blonde is the hit of the summer even for my friends who generally HATE fruit beers.

I just came across this particular recipe and figure I might give this recipe a go with this springs batch. IU let you know how it turns out!!!
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On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead

 
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Old 03-19-2012, 04:53 PM   #34
cowgo
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Nov 2007
Kansas
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I'm going to brew this tonight, but skip the 1/2 pound of wheat and bump up the carapils and Vienna by a .25 pound each.

I'll be using Papazian's Cry Havoc hybrid yeast at ale temps on the cool side with some dry hopped saaz. Mashing at 150-149 for a bit of crispness. Going for a faux Urquell session beer that has a quick turn around.
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Old 03-25-2012, 02:05 PM   #35
msa8967
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May 2009
North Liberty, Iowa
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I am out of Hallertauer hops and there is no LHBS within 90+ miles that stocks a wide selection of hops. I would like to substitute Tettnager for the Hallertauer since they are both noble hops about the same alpha%. However, I have not made this recipe before and thought it would be worth asking other brewer's opinion.
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Old 04-01-2012, 09:00 PM   #36
fastasaturtle
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Nov 2011
Mechanicsville, MD
Posts: 18
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I've only done higher gravity beers up til now; I was looking for something lighter and this looked pretty good.

I brewed this a week ago with 2 changes: I added an extra half pound of base malt and the O.G. was consequently a little higher (plus I've been getting killer efficiency with my Crankenstein grain mill). I also used some washed Wyeast 3522 Belgian Ardennes.

The O.G. came in at 1.052 and after one week it has dropped down to 1.012. Is there any danger of it dropping too low and "ruining" the beer? If so, what can be done to prevent that? What may have been the cause of the over attenuation (compared to the original recipe)?
(The fermenter is in a cool dark location at about 65-68 degrees)

 
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Old 04-01-2012, 09:14 PM   #37
fastasaturtle
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Nov 2011
Mechanicsville, MD
Posts: 18
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Most of my previous brews have been in the 1.080's O.G. range and have gotten stuck around 1.018-1.020 range...

Also, there still seems to be a little activity going on in the fermenter (bubbles every 8 seconds or so).

Thanks in advance for any insight anyone can offer.

I figured out the attenuation (sorry, I should have done this earlier...)for the current numbers, it's right at the high end of what 3522 is supposed to have: 76%. So I guess if it stops now, it'll be fine. Can it keep going, or will it only attenuate to a certain standard, as indicated by Wyeast?

Reason: more info found

 
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Old 05-24-2012, 05:32 AM   #38
shill88
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Apr 2011
Santa Barbara, CA
Posts: 4

I made a batch of this. Came out a little below target gravity 1.042 i believe. Also fermented a bit below your final gravity to about 1.008. That withstanding this beer came out exceptionally well. I originally brewed this for some fizzy yellow beer fans but now I'm reconsidering keeping it all for myself.

To me it is just slightly sweet with a slight citrus finish. Really nice summer beer.

 
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Old 06-13-2012, 08:04 PM   #39
Sdtastentune
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Jan 2011
San Diego, California
Posts: 43

Brewing this up today, but using some fresh lemon balm leaves at 5 & 15, should be good!

 
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Old 08-03-2012, 04:22 AM   #40
Triton
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Jan 2010
Houston
Posts: 16

What temperatures is the primary and secondary fermenting for this beer?



 
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