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Old 01-23-2006, 03:08 AM   #21
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Yeah, I just transferred my hefe using the Weihenstephan yeast to secondary tonight...it had a kooky kraeusen, as well, and left all kinds of kraeusen-lets crusted around the edge of my fermenter. I think I'll harvest it tomorrow.

Mine got up to 70-71 and was really banana-y and bubblegummy until I could get it back down around 68. However, when I sampled it tonight I thought it had a nice balance.


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Old 01-23-2006, 03:17 AM   #22
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Man, I love it when a Weizen comes together... I've been drinking them since Feb '75.

Here's a poem I just made up:

Pils and Pale Ales, too bitter for my tastes,
Bocks and Dunkels, are nice in the right place,
But my call, in summer or winter, (is)
"Fraulein, noch eine Weizen, bitte!"


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Old 01-23-2006, 03:41 AM   #23
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Quote:
Originally Posted by homebrewer_99
Man, I love it when a Weizen comes together... I've been drinking them since Feb '75.

Here's a poem I just made up:

Pils and Pale Ales, too bitter for my tastes,
Bocks and Dunkels, are nice in the right place,
But my call, in summer or winter, (is)
"Fraulein, noch eine Weizen, bitte!"
that brought a tear to my eye HB 99!

BeeGee, when i open the chest freezer the banana almost knocks you out! i got it back down to 69 and she's a bubbl'n every 8 seconds. i'll also have to do some scrubbing on this carboy. nice gunky ring too...

my og was too high for a regular dunkel, but too low for a weizenbock. oh well, i'm not complaining. just hope the 1st double decoction doesn't prove to be a bust
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Old 01-23-2006, 03:49 AM   #24
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Yeah, mine probably averaged 66-68 and so far I really like the flavor profile...I think it's very close as a Weihenstephan clone...we'll see in a week or two.
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Old 01-23-2006, 04:08 AM   #25
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Quote:
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that brought a tear to my eye HB 99! ...i'll also have to do some scrubbing on this carboy. nice gunky ring too...
Thanks.

Why scrub? I just soak it (fill it up w/hot water) overnight. Most of the time the ring is gone by morning. I do run a sponge over it to make sure.
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Old 01-23-2006, 02:56 PM   #26
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eh, i just use my carboy brush and it all comes right off. i was juzz b'n a wise guy :^)
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Old 01-26-2006, 10:22 PM   #27
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had to move my dunkel in from the chest freezer in the garage. temp got down to 62 , and activity had fallen off to about min, w/ 3/4" of kraeusen still on top. brought it inside, and kicked right off to every 5 seconds. kraeusen has thickend some more too. i just thought i was racking it tomorrow : ^ (
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Old 01-26-2006, 10:55 PM   #28
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My hefe with the weihenstephan yeast was at 66 or so for the bulk of the fermentation and it took dang near 2 1/2 weeks. It certainly seems to have a narrow sweet spot in terms of fermenting strongly but not smelling like bubble yum!
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Old 01-26-2006, 11:08 PM   #29
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Quote:
Originally Posted by BeeGee
My hefe with the weihenstephan yeast was at 66 or so for the bulk of the fermentation and it took dang near 2 1/2 weeks. It certainly seems to have a narrow sweet spot in terms of fermenting strongly but not smelling like bubble yum!
yep, mine too. back at where it belongs. 2.5 weeks! guess i'll push back my next brew-day!
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Old 01-30-2006, 05:48 PM   #30
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Quote:
Originally Posted by BeeGee
Yeah, I just transferred my hefe using the Weihenstephan yeast to secondary tonight...it had a kooky kraeusen, as well, and left all kinds of kraeusen-lets crusted around the edge of my fermenter. I think I'll harvest it tomorrow.

Mine got up to 70-71 and was really banana-y and bubblegummy until I could get it back down around 68. However, when I sampled it tonight I thought it had a nice balance.
BeeGee, mines still goin' ape-sh*t! activity every 5 seconds with a 3/4-1" kraeusen on top. it's at 71 degrees......11 days and counting.....


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