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Old 04-20-2008, 01:30 AM   #31
scinerd3000
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Mar 2008
Milton, De
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how do you think this would turn out with wyeast 3086 weihenstephan yeast?

wyeast.com-"Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish"


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Old 04-21-2008, 02:44 AM   #32
BierMuncher
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Quote:
Originally Posted by scinerd3000
how do you think this would turn out with wyeast 3086 weihenstephan yeast?

wyeast.com-"Dominated by banana ester production, phenols and clove-like characteristics. Extremely attenuative yeast, which produces a tart, refreshing finish"
It wouldn't really be true to a Belgian Blonde style. The nice thing about this beer is the slight malt flavor and a mild wit yeast that is slightly floral and a bit fruity.

I think the banana clove would be a bit to dominant.




 
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Old 04-24-2008, 04:33 AM   #33
fbi365
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Mar 2008
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I will be doing the extract recipe you gave next. Does this require 2-stage fermentation?

 
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Old 04-24-2008, 01:05 PM   #34
BierMuncher
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Quote:
Originally Posted by fbi365
I will be doing the extract recipe you gave next. Does this require 2-stage fermentation?
Not necessarily.

I'd only suggest that whether you keep the beer in a single fermenter or rack to a secondary, that you give it at least 3 weeks and not rush it.

The extract process actually benefits from a longer fermentation in that the beer "cleans up" better.

 
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Old 04-24-2008, 05:00 PM   #35
fbi365
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Mar 2008
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righteous. I pretty stoked about this beer, as I will be finishing my third beer in the Belgian style. I will also be pitching onto an old yeast cake from a witbeir that is fermenting right now. This will be a new technique for me.

 
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Old 04-24-2008, 05:02 PM   #36
BierMuncher
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Quote:
Originally Posted by fbi365
righteous. I pretty stoked about this beer, as I will be finishing my third beer in the Belgian style. I will also be pitching onto an old yeast cake from a witbeir that is fermenting right now. This will be a new technique for me.
Ya might consider rigging a blow off tube.

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Old 04-24-2008, 05:31 PM   #37
fbi365
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Mar 2008
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Has anyone tried and liked the Extract version of this recipie suggested by BierMuncher?

 
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Old 04-24-2008, 06:49 PM   #38
drunkatuw
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Jul 2007
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Midwest sells this as an all-grain kit and extract. There extract kit includes:

3 lbs. Wheat DME
2 lbs. Extra Lght DME
8 oz. Caramel 10°L
8 oz. Flaked Wheat
4 oz. Caravienne malt

1 oz hops (looks like they changed to Glacier from Williamette)

 
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Old 05-29-2008, 08:31 AM   #39
fbi365
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Mar 2008
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BTW, the extract verison you posted is not good. It calls for .5 wheat LME and 5.0 flaked wheat. Is that a typo?!!!!!!!!!!!!!!! I showed this to my lhbs and she laughed at me. Do you know how much 5.0 Lbs of flaked wheat is? That is way too much for a 5 gal batch.

 
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Old 05-29-2008, 02:24 PM   #40
drunkatuw
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Quote:
Originally Posted by fbi365 View Post
BTW, the extract verison you posted is not good. It calls for .5 wheat LME and 5.0 flaked wheat. Is that a typo?!!!!!!!!!!!!!!! I showed this to my lhbs and she laughed at me. Do you know how much 5.0 Lbs of flaked wheat is? That is way too much for a 5 gal batch.
Use this extract recipe, it's the one from Midwest's site:

Quote:
Originally Posted by drunkatuw View Post
Midwest sells this as an all-grain kit and extract. There extract kit includes:

3 lbs. Wheat DME
2 lbs. Extra Lght DME
8 oz. Caramel 10°L
8 oz. Flaked Wheat
4 oz. Caravienne malt

1 oz hops (looks like they changed to Glacier from Williamette)



 
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