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Old 04-30-2007, 09:25 PM   #11
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Randy Mosher has recomended doing saisons at 90˚F.


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Old 04-30-2007, 10:34 PM   #12
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Love a cold Belgian Wit in the summer.

Watch that Wit yeast though. It's gonna wanna climb up those carboy walls and take a nap. You'll need to give it a swirl now and again to wash that yeast back into the beer and put it back to work.




 
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Old 04-30-2007, 10:38 PM   #13
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I already ordered the ingredients a few weeks ago for a Hefe and a Belgian...I'm still new to brewing so I didn't really notice they fermented at warmer temps. Guess I just got lucky in my picks


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Old 05-01-2007, 12:30 AM   #14
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So, about three seperate fermentation chambers... good idea or waste of time? Also, how long before I should bottle this beast.
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Old 05-01-2007, 12:58 AM   #15
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Maybe that's why I don't like Belgians & Hefes, I don't like hot weather either. After burning $8,000 on a top notch heat pump, I'm using it!
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Old 05-01-2007, 01:01 AM   #16
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FWIW, Jamil's talked pretty strongly AGAINST fermenting hefes, at least, at such high temps (strongly recommends 67°). Pretty sure he's said the same about fermenting Belgians. I'd be inclined to do a water bath and try and keep temps as close to 70° as I could without being energy-wasteful. But, I *really* don't like tasting hot alcohol in my beers, which may be why I'm not a big fan of Belgians
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Old 05-01-2007, 08:52 AM   #17
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I like my beers served at around 89 degrees, so I should be golden
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Old 05-02-2007, 02:05 AM   #18
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You know, my hefe I brewed tastes better to me at room temp and barely carbed than cold and carbed. It seems to have this strong citrus bite when it's cold and carbed to style.
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Old 05-02-2007, 02:40 AM   #19
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Quote:
Originally Posted by cool brew
I like my beers served at around 89 degrees, so I should be golden
Hot beer?


I don't know about saving the planet, but my Belgian Wit I'm drinking right now sure can brighten up a $hitty day.



 
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