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Old 10-22-2012, 02:47 PM   #31
Jul 2011
Methuen, MA
Posts: 35

Haha. I had a similar experience. I had to put the fermenter inside a plastic bucket because I didn't yet have any tubing to use as a blow off. It all bubbled right out of the airlock and all over my wood flooring. SWMBO was not a happy camper. Turned out great though!

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Old 12-10-2012, 02:31 AM   #32
Nov 2011
Posts: 366
Liked 22 Times on 18 Posts

This recipe looks delicious...my next batch

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Old 07-17-2013, 12:57 AM   #33
Spargster's Avatar
Aug 2012
Cedarburg, WI
Posts: 64
Liked 2 Times on 2 Posts

Gonna make this my first AG attempt this weekend, super excited to see how it goes!

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Old 07-17-2013, 03:19 AM   #34
Sep 2012
Posts: 38
Liked 2 Times on 2 Posts


what temp did you ferment this at? I know jamil suggests fermenting this yeast at around 62. Is that where you went with it or did you go with old wisdom of hotter for hefe yeasts?

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Old 08-28-2013, 08:46 PM   #35
Mar 2013
Vancouver, Wa
Posts: 861
Liked 102 Times on 76 Posts

Ok so plugging this in to BrewR for android I'm getting
1.058 OG,
I changed the hops up to 12 ibu,
SRM around 14-15 and a final gravity of 1.015 for 5.7% ABV.

Should I go with this?

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Old 08-28-2013, 09:28 PM   #36
Mar 2010
Posts: 789
Liked 67 Times on 51 Posts

When I brewed this last fall with 1lb of honey malt, it was WAY too sweet. I'd drop the honey to half a pound, or drop it altogether.
Primary #1 (SS Brew Bucket):
Primary #2 (SS 7G Chronical):
Secondary #1:
Secondary #2:
Kegged & Waiting:
ON TAP: Oatmeal Stout[br /]Holiday IPA

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Old 08-28-2013, 09:31 PM   #37
Mar 2013
Vancouver, Wa
Posts: 861
Liked 102 Times on 76 Posts

I just double checked my recipe. Looks like those were my stats with only a half pound of honey malt to begin with. The maltier the better

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Old 11-03-2013, 10:46 PM   #38
Jan 2011
Clarksville, Tn
Posts: 93
Liked 4 Times on 2 Posts

If I missed it sorry, but if I am to bottle how much sugar are you using for 5 Gal? Thanks also I see you are carbing at 12 PSI how long are you leaving it at that pressure before serving?

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Old 11-10-2013, 09:17 PM   #39
Jun 2011
commerce city, CO
Posts: 208
Liked 50 Times on 30 Posts

Originally Posted by JeffoC6 View Post
I only do 1-Gallon batches, so no need for starters. I just pitched from the Wyeast smack pack.

My LHBS had special B so no substitutions. Beer is delicious!
Ok, I'm a knuckle head. Could you post the recipe for the 1 gallon batch? Thanks!


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Old 02-06-2014, 01:38 PM   #40
Jan 2013
Burton, Michigan
Posts: 195
Liked 21 Times on 19 Posts

Doing my 2nd batch of this right now should have a boil going within the next hour--this is awesome wheat beer 1st batch only lasted maybe 3 days--gotta throw Opal in instead of Mt. Hood it was either that or Tatt.--

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