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Old 12-24-2011, 02:55 PM   #111
jprice
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Oct 2011
Pennsauken, NJ
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I'm still a big fat noob with only a handful of all-grain batches under my belt, but im looking to brew a few batches of this up with my next grain order. Would Briess Red Wheat Flakes be the same thing as flaked wheat?
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Old 12-28-2011, 12:51 PM   #112
Lil' Sparky
Cowboys EAC
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That should sub fine
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Old 04-11-2012, 02:01 AM   #113
02andYou
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Feb 2012
Harrisburg, SD
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Made this one today. Initial results look good. I had to sub with wyeast Belgian wit. Il sure it will come out fine.
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Old 04-13-2012, 02:31 AM   #114
msa8967
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I don't have access to any wit style yeast (and there are no LHBS within 75+ miles of where I live). Could anyone suggest another possible yeast to use for this like an american wheat 1010?
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Old 04-13-2012, 03:43 PM   #115
shadows69
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Feb 2011
Mahanoy City, PA
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I have used so4, so5, and wlp400. Wlp400 has been by far the best for this style of beer.

 
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Old 05-16-2012, 12:03 AM   #116
02andYou
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Feb 2012
Harrisburg, SD
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I don't really get a "Blue Moon" feel out of this one (Maybe I goofed something up), but thats not to take away from the quality of the brew or the instructions. Definatly get the esters from the Belgian Wit yeast. This has earned its dedicated tap in my kegerator. It's a family favorite!
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Old 05-26-2012, 05:53 AM   #117
m0808
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Jun 2011
calgary, alberta
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Old 06-29-2012, 02:39 AM   #118
jprice
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Oct 2011
Pennsauken, NJ
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I'm on my 3rd batch of this. The first batch was too sulfury, so I fermented it warmer for the next batch. The second batch tasted kinda tart, so I made a huge starter for the next batch. 3rd batch is damn close to Blue Moon, but I think it still tastes a bit citrusy on the back end. Gonna add some more coriander(i've been using ground coriander)...and I'm kinda thinking of subbing out the Cascade for Hallertaur.
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Old 08-14-2012, 02:11 AM   #119
Wolfbayte
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Mar 2012
Phoenix, AZ
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Quote:
Originally Posted by jprice View Post
I'm on my 3rd batch of this. The first batch was too sulfury, so I fermented it warmer for the next batch. The second batch tasted kinda tart, so I made a huge starter for the next batch. 3rd batch is damn close to Blue Moon, but I think it still tastes a bit citrusy on the back end. Gonna add some more coriander(i've been using ground coriander)...and I'm kinda thinking of subbing out the Cascade for Hallertaur.
grinding the coriander will give you hella citrus IMO. More will just mean more citrus. We smashed our corriander the box kit and the beer was too Lemon Pledgey. It's subsiding over time, but a Wit is meant to be drank earlier, rather than conditioning for hella. You may want to just crack the seeds next time and make sure you don't put in boil too early.

 
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Old 08-27-2012, 03:30 AM   #120
Cajun_Tiger33
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Aug 2012
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Hey guys, I'm new to brewing. I was wondering if this recipe would be to hard for a beginner brewer?

 
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