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Old 06-29-2012, 01:21 AM   #791
duhviz
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Quote:
Originally Posted by suicider
Been bottled for a week.
It takes more than a week to carb fully. Try after another week or two and should improve.
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Old 06-29-2012, 02:46 AM   #792
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OOPS.
I used a dry Safbrew yeast. I mean there are a LOT of pages to this post and I missed that part about the yeast not being authentic.
The datasheet for the WB-06 shows the Ferment temp as being 59-75F, any suggestions as to where I should aim for the average temp? I use a swamp cooler.
Its only a 3 gallon batch so no harm no foul if it is not right.

Seems like there should be some summary page that gathers all of the salient information dispursed amongst the 60+ pages on one easy to read page... BLURG.
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Old 06-30-2012, 11:41 AM   #793
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Quote:
Originally Posted by duhviz View Post
It takes more than a week to carb fully. Try after another week or two and should improve.
i was under the impression that keeping themin the fridge would halt fermentation as this is an ale yeast.
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Old 07-01-2012, 12:17 AM   #794
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Quote:
Originally Posted by suicider

i was under the impression that keeping themin the fridge would halt fermentation as this is an ale yeast.
Yes that is true. I would carbonate around 70 degrees for at least two weeks an then chill. However if you have carbonation but it's over flowing when you open, then chilling in the fridge will help with that, especially when it's newly carbed.
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Old 07-01-2012, 10:59 PM   #795
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I was very tempted to try this recipe because it seemed beautifully simple. Brewed this one up, hit ALL the numbers provided. Fermented for 3 weeks (i meant to bottle at 2 but things come up....). Even the FG was almost spot on to the original recipe. Out of the fermenter it tastes great, i look foreward to trying this one once its carbed, thanks edwort!
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Old 07-02-2012, 04:52 AM   #796
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Brewed this yesterday and am excited to try it. I got 65% efficiency but I was pretty happy with that for my 3rd all grain. I used WLP300 instead of the Wyeast 3068 since thats what my brew store sells. Cant wait to try this after its fermented and carbed! Im surprised this thread is still going.

Thanks Edwort!
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Old 07-03-2012, 07:59 PM   #797
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brewed this 2 months ago. all i can say is AWSOME!! very simple and easy. will make this a yearly session.
thanks EdWort
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Old 07-03-2012, 08:04 PM   #798
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Mine has a taste of phenols in it. It's gotten better over time but it's still there. Probably due to the fact that I had the conical in the garage and the temp swings between day and night were too great. Yeast probably weren't happy with me.

Now I can do temperature controlled fermentations and I have an aeration kit so i'll brew this up again and see how it goes.
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Old 07-08-2012, 01:08 AM   #799
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Just a FYI for everyone in here. IF you brew this recipe exactly and add 3 cups of pureed watermelon in the fermentor the resulting beer will make EVERYONE happy and get a 100% full keg killed in one afternoon. Ask me how I know

Seriously if you want a watermelon wheat beer use this recipe!
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Old 07-11-2012, 02:43 AM   #800
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Quote:
Originally Posted by EdWort View Post
I used 1/2 cup of Wheat DME and 16 oz. of water to make the starter wort. It will work fine for 5 gallons. Step it up to a quart if you are going to split it between two 5 gallon fermenters for a 10 gallon batch like I do.

Hmm.. I am brewing a ten gallon batch this weekend. so far I have made a 1 liter starter at 1.040og
I was going to step it up with another 1.5L starter with same og but I see you are recommending to do about half that.

underpitching 50% per mr. malty for a 10 gallon batch makes me nervous. I know underpitching causes more strain=esters but that seems a bit too much of an underpitch. am I misunderstanding something? Im not doubting you, just clarifying.

I must have read this wrong. your saying pint for 5 gal, then step up to a L for 10g, or just a straight 1l starter?
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