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Old 06-24-2012, 04:11 PM   #1
HopOnHops
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May 2012
Inglewood, Ca
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I I used another aromatic yeast once, WLP300. My mistake was putting it in secondary. All of the characteristic banana flavor faded away in secondary. If I use this yeast and transfer to secondary will the same thing happen? I would like to dry hop a wit, should I just do it in prinary?

 
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Old 06-24-2012, 09:55 PM   #2
basilchef
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Mar 2012
Boston, massachusettes
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just brewed a wit with the 410. i wouldn't recommend moving to secondary for a few reasons. one, your yeast will drop more then you would want for a wit (cloudy is good). second, keeping a wit on the yeast is a good thing. it keeps the nice banana/clove esters more apparent and allows the yeast to clear up the off flavor's that typically come from brewing a wheat. i moved a wit to secondary and the ester's decreased noticeably. Lastly traditional wits are not dry hopped, that being said im a hop head and think hops are good in everything. let me know how it comes out. -cheers

 
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Old 06-24-2012, 09:59 PM   #3
philrose
 
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Jul 2008
NoDa, Charlotte, North Carolina
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yeah, gotta agree with basil chef.

Wit and Weizen are both styles that have no need for secondaries at all. Most styles don't but these two especially do better with a good stint on the primary cake followed by fresh consumption.
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Old 06-24-2012, 10:27 PM   #4
HopOnHops
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May 2012
Inglewood, Ca
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I am hoping to make a wit ipa. So I want that wheatyneas and yeast flavors of the wit but hoppy like an ipa. I was thinking of using malted wheat and pilsner, maybe little aromatic for complexity. Would that be a decent backbone for a hoppy profile or should I add a little bit of a dextrin malt to support the hops better?

 
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Old 06-24-2012, 10:38 PM   #5
basilchef
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Mar 2012
Boston, massachusettes
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dextrin wont support the hops more its more for body. the backbone is fine. i would search the forum or online to find out what other brewers have done to make a hoppy wit. but trust a fellow hop junky when i say a wit is great all by itself. if you really want a hoppy wit i would recommend citra and only hop it in the last 5-10 mins if you are going to hop in the boil. if not dry hop with them instead. Again, belgian wit strands are the !@#%, so fresh, sweet and spicy. please follow up on this beer when its done and let me know. who knows, if it is great maybe ill make one before summers end.

 
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