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Old 01-06-2013, 08:04 PM   #1
sjt112486
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Sep 2012
Posts: 11


After I cooled the wort and added water up to 5 gallons my OG came to 1.105. (Was supposed to be around 1.051 for this Witbier) So once I noticed the original boil was supposed to be 2.5 gal rather than 3, I added more water to dilute what was going in the fermenter. I got it down to 1.074 OG and the volume came to approximately 6.1gal.

Will standard yeast pack suffice?
Should I let it set longer in the fermenter to account for the extra volume?
Any recommendations would greatly be appreciated! I really don't know what to expect and I don't want to lose this beer!



 
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Old 01-06-2013, 11:59 PM   #2
gizmodog51
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Sep 2012
deland, florida
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i think you'll be alright ....though even with a 6.5 -7.0 carboy you'll probably have some blow-off....

let it ferment until it quits like normal.....you could rack it over to a secondary for a few days or let it set for an extra few in the primary but either way it will be drankable and probably have more mouth feel or higher ABV than a lower gravity wit but that's not a bad thing. usually a witbier with my experience can be served in a few weeks .....you could chose to age it for a week or so. i would try it after the second week if your are bottlling. if kegged two weeks.......i really don't feel you will be diappointed...beer is most forgiving...

betcha it tastes great!

GD



 
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Old 01-07-2013, 12:51 AM   #3
Darwin18
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Nov 2008
Garner, NC
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A high gravity witbeer? Sounds like a panty dropper to me!

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Old 01-08-2013, 01:55 AM   #4
sjt112486
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Sep 2012
Posts: 11

GD,
Thank you very much for the feedback. This makes me feel much better about this brew.
I think I'm going to rack over 3 pounds of oranges then set in empty tertiary for 1wk. Crossing my fingers.

Darwin,
One can only hope. :-)

 
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Old 01-08-2013, 04:03 PM   #5
gizmodog51
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Sep 2012
deland, florida
Posts: 240
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i can't advise you about the out come of racking onto 3lbs of oranges after fermenting.......

that's what makes homebrewing so interesting it brings out a person's creativity.

i do know that lambic belgian brews do what you are suggesting.

i've brewed a triple layered belgian twice. it was an award winning recipe from a LHBS. my experience for the trouble of exrra racking and brewing, it never panned out to be as good as a regular wit bier. i'm thinking it was just a good markenting poly to sell a recipe...

good luck!
gd

 
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Old 01-14-2013, 02:43 AM   #6
sjt112486
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Sep 2012
Posts: 11

Just transferred into secondary and re-measured SG, came out to 1.014. Tasted great. On track to push 8% !!! Since I'm going for over the top orange, I added 6tbsp fresh squeezed naval orange juice to secondary, then racked. Upon second thought, I was worried about the whole cut oranges increasing my chance of infection. Thanks for the advice :-)

 
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Old 01-24-2013, 06:47 PM   #7
tonyscha
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Jan 2013
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Recipe Please!!!

Been looking for a recipe similar to this local beer.

Code:
Three-Toed Dog is a three-grain beer, with a three-step mash, and a three-step 
hop schedule. Wheat, Barley, and Oats create a smooth and creamy palate feel, 
while very little hop bitterness allows a subtle sweetness and hints of 
orange to emerge as it finishes, encouraging sip, after sip, after…hey 
bartender, I need arefill.  8.5% ABV http://www.vhbrewing.com/our-beer.html



 
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