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Old 03-03-2008, 08:43 PM   #1
Jan 2008
winnabow, nc
Posts: 131
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so i did my 1st partial mash hefeweizen. I mashed 2lbs 6 row, 1lb wheat malt, and 1 lb flaked wheat @ about 151 F for an hour. I added 3 lbs wheat dme and 1 lb light dme and boiled away, added hops, orange peel and coriander. everything went great. I used witbread-1099 yeast with a starter.

So by the end of the first day in the fermenter there was a 2 inch krausen and everything was good, the next day the krausen had doubled but by the end of the day it was gone. Im sure everything will be ok but i just never had a beer ferment out this quickly. Is this typical with wheat beers?
Primary: Cider

Primary #2: Amber

Secondary :

Bottled: Oatmeal Stout, Beesley's Barley Wine Ale, Berlinerweiss, Funkhouse

Kegged: O'Kellets Irish Stout, Caribou Slobber, Amarillo Pale Ale

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Old 03-03-2008, 09:00 PM   #2
Mar 2007
Posts: 456
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Never done a wheat myself-but from what I've heard, they do have a thick kreusen. Sounds like a medium gravity brew-and with a starter it seems like it could have finished that quick.

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