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Old 09-17-2011, 02:19 AM   #11
Clearwall
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Nov 2009
Carrollton, TX
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Are your strike temps adjusted for the grain weight?

 
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Old 09-18-2011, 03:35 PM   #12
PurpleJeepXJ
Ah... Leafy Goodness
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Adjust for both weight and the heat loss of my equipment.
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Old 09-21-2011, 02:48 AM   #13
Beezy
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Mar 2011
Pittsburgh, PA
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I like the looks of this one but don't know how to get a hold of brumalt... I usually just use a 1/4 pound of Meloiden... suitable sub you think? Or some other brand of honey even?

 
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Old 09-21-2011, 11:53 AM   #14
PurpleJeepXJ
Ah... Leafy Goodness
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Brumalt and Honey malt are the same thing. You could probably even sub in Crystal 20L.
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Old 09-21-2011, 12:25 PM   #15
Beezy
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Ok thanks. Well looks like I am going to do this one up next week then.

 
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Old 11-02-2011, 12:40 PM   #16
Beezy
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I used Belgian pils because that's what I had. Next time I'll just do a single infusion. Tastes good tho. 2.5 weeks to glass. Bottled it even.

 
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Old 11-15-2011, 03:51 AM   #17
mrgstiffler
 
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Newberg, OR, Cascadia
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When I used Wyeast 3068 in my dunkelweizen everyone said it didn't have enough banana or clove. What temp do you ferment at for this?
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Old 11-15-2011, 09:54 PM   #18
Beezy
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I have used White Labs only. 300 and 380 both I have gotten big banana. Ferment at 70+. The trick is getting more clove.

 
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