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Old 04-23-2013, 04:26 AM   #21
beauvafr
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Btw, I also have a 1.5L starter made for wheat DME! I could either decant or put it entirely in the carb. What do you think ?


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Old 04-23-2013, 06:32 AM   #22
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Quote:
Originally Posted by chickypad View Post
I don't understand what you are implying here. Why would having corn sugar in the recipe cause the fermentation to lag, if anything that should ferment out pretty quickly. Honey is fructose and glucose, corn sugar is dextrose (d-glucose) - all simple sugars and all ferment out well.
What i was getting at, is that using honey will add a light floral taste.
Using simple sugar, on the other hand, will add nothing on the taste front after the ciderish tast has dissipated.


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Old 04-23-2013, 07:08 AM   #23
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Quote:
Originally Posted by beauvafr View Post
Btw, I also have a 1.5L starter made for wheat DME! I could either decant or put it entirely in the carb. What do you think ?
I would decant, 1.5 L is a relatively large amount for a 3.5 gallon batch, especially for a style like this.
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Old 04-23-2013, 07:15 AM   #24
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Originally Posted by badlee View Post
What i was getting at, is that using honey will add a light floral taste.
Using simple sugar, on the other hand, will add nothing on the taste front after the ciderish tast has dissipated.
I guess it depends what you're after. Sometimes drying it out and boosting the alcohol with no additional flavor contribution is exactly what you want. I've not experienced any cidery issue in saisons brewed with sugar, even drinking them relatively young in the keg.
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Old 05-05-2013, 02:35 AM   #25
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I have a little bit more time to think since I am waiting for the weather outside to cool down. I tweaked the recipe a bit. What do you guys think about the boil time and hop additions? Is 30 min enough? I want this beer to have some bitterness after all.

Code:
Pre-boil Wort Volume (room temp) 4 gal
Boil Time 30 min
Top Up Fermenter Water 0 gal
Batch Size (Chilled Wort Volume) 3.5 gal

4 lbs of Light DME @30 min
8 oz of Dextrose @30 min
1 oz Tettnang @30 min
1 oz Styrian Golding @10 min
1 oz Amarillo for 1 week dryhopping
Should I change anything ?
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Old 05-05-2013, 05:06 AM   #26
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Dryhopping with Amarillo just seems out of place to me in this beer. The spices sounded like a better idea if you're bent on adding something. Although I think the best suggestion yet was to change yeasts. Unfortunately sounds like you can't get 3711 which is my favorite and gives plenty of spice on its own.

of course the beauty of it is, it's your beer so do what you want!
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Old 05-05-2013, 03:01 PM   #27
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Thanks Chicky for your tough. You may be right about dry hopping. Still wondering how can I add bitterness without tweaking too much.


I think I will do a 45 boil and add tettnang form the start.


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