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Old 03-27-2011, 03:33 AM   #101
doublej
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Feb 2011
, nc
Posts: 21


For those that are bottling this what vol of Co2 are you bottling at? I want to make this my next brew but will have to bottle and dont want bombs, but do want enough carb for the style.

 
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Old 04-09-2011, 03:12 AM   #102
zyx345
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Jul 2010
Northern NJ
Posts: 253
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Would mashing Flaked Barley work as a substitution for the:

Grain: 4 oz. Briess Munich Malt 6-row

If so, would I just use 4oz to match?

 
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Old 04-28-2011, 10:13 PM   #103
mcharper2
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Mar 2011
Fort Collins, Colorado
Posts: 2

Just to follow up my earlier post for anyone who like me didn't want to go the krausening route - I ended up adding about 7 ounces of corn sugar at bottling per the hefeweizen specs I calculated with http://www.tastybrew.com/calculators/priming.html

Actually called for 8.8oz, but I didn't realize I was low til it was too late and it carbed up amazingly well in 2.5 weeks. Again, this was also after using LME instead of DME in the original recipe.

And this beer is really good! My first homebrew that I've actually wanted to replicate! (Not sure if that says more about the recipe or my skills as a brewer)

 
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Old 05-28-2011, 08:03 PM   #104
rpg
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Jul 2010
, VA - VIRGINIA
Posts: 24
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I brewed this one up, but only used 3068 instead of both yeasts. I was well pleased, and I'm planning to brew it again. Thanks for sharing!

 
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Old 07-06-2011, 04:14 AM   #105
slawre5
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Oct 2010
Baton Rouge, Louisiana
Posts: 70
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I brewed this one up a couple weeks ago (extract & primary only for 19 days). I followed the recipe except I used just WLP351 Bavarian Hefeweizen. I didn't make a starter on purpose to bring out more banana flavors which seems to have worked perfectly. It has been kegged for about 5 days now. Everyone at my 4th of July BBQ loved it. I have a second batch fermenting right now that I pitched on the yeast cake of my first batch. I will report back with the differences of underpitching/ having plenty of yeast.



Thanks for the simple delicious recipe

 
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Old 08-14-2011, 02:49 PM   #106
homebrewer_99
 
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Feb 2005
Atkinson (near the Quad Cities), IL
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Well, well...I haven't been here in over a year but everyone seems pleased.

Mission accomplished!!

PROSIT!!!
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Old 08-17-2011, 05:34 AM   #107
ToddO
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Aug 2009
Long Beach CA
Posts: 185
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Made this a year ago and was great - Brewed it again and noticed the same thing: Long fermentation. 10 days in and I still have 1/8" of krausen.. Did a pail last time and in my notes it bubbled for 7 days.. Getting antsy to bottle this one up.

 
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Old 08-27-2011, 04:36 PM   #108
Jakeman
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Feb 2011
Lima, New York
Posts: 17
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hey just brew a batch today , I am bottling this in 2 weeks and was wondering how much primming sugar to use , thank

 
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Old 08-27-2011, 07:22 PM   #109
TheWeeb
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May 2010
Denver, Colorado
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Scroll up to post #103 It seems like a lot, but if you follow the style guidelines, true!
__________________
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"I would Rather Have a Keg of Delirium Tremens than a Case of It"

Up Next: Imperial Rhubarb Wheat
Fermenting:
Enjoying: too many odd bottles to list..

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Old 08-30-2011, 11:22 AM   #110
Jakeman
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Feb 2011
Lima, New York
Posts: 17
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It came up with 9.2 oz on priming sugar that seems alot to me or am I wrong

 
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