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Old 12-15-2009, 01:25 AM   #11
MilwaukeeBrewGuy
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Apr 2008
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Beersmith you deserve a beer.
Thanks

 
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Old 12-21-2009, 03:39 AM   #12
MilwaukeeBrewGuy
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Apr 2008
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Have 5 gallons of this in the fermentor now. Was dead on with my OG reading. I gotta say, the hydro tasted great.Used the 3068 Wyeast.

I think this is going to be a good one!

 
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Old 12-29-2009, 06:45 PM   #13
MilwaukeeBrewGuy
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Apr 2008
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so Beersmith, what does your kegging schedule look like for this. When did you start drinking this? After 3 weeks? 2 in primary + 1 in keg? What did you carb this up to? I thought I read somewhere these should have a bit more carbonation.

 
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Old 01-05-2010, 08:38 PM   #14
NYCHomebrewer
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Oct 2009
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I have a batch of this fermenting right now, well, as close as I could get given the restrictions on malt at the local homebrew shop.

It looked, tasted and smelled awsome going into the fermenter and I can't wait to taste it.

Any thoughts on bottling? This is my first wheat beer. I am going to go with the standard 5 oz of bottling sugar, but I'm curious as to when it should be bottled.

Most of my beers will spend two to four weeks in the primary/secondary. I take hydrometer readings at several points along the way, and I'm not at all worried about bottling before the end of fermentation. Mostly I guess I'm asking as to whether it needs an extended secondary. Clarity isn't important in a Dunkelweiss, in fact, most I've drunk are downright cloudy so should I just bottle as soon as fermentation is over? Will it benefit from time in the secondary? Should I give the yeast time to clean up or will this defeat the purpose? I've controlled the temperature very well on this beer and I can already detect very subtle banana and clove smells and flavors but not overpowering. Will these go away with an extended primary/secondary or get overpowering if I let the temp come up to 68-70 after fermentation has stopped?

My current plan is to let this ferment to completion, give it an extra week in the fermenter and then bottle it young. It will end up tasting great regardless I'm sure, but this beer tasted so awsome coming out of the mash that I want to give it every opportunity to achieve greatness.

Your thoughts are greatly appreciated.

NYCHomebrewer

 
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Old 01-05-2010, 09:19 PM   #15
MilwaukeeBrewGuy
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Apr 2008
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i would bottle it as soon as fermention is complete. As I understand it, weiss beers are normally drunk when they are younger. Plus, i think the yeast are to be consumed in this type of beer. If you put it in a secondary, i think you would lose some of the yeast.

Mine has been in the primary for 2 weeks. Tonight I am going to keg it and let it age further if needed.

I fermented at 68 and have a good bananna aroma. This is really a great recipe.

 
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Old 01-06-2010, 01:05 AM   #16
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With my German wheat beers, they are good fresh, but I find I don't like the taste of all that yeast still in suspension, or at least the ton that is still in there after primary is complete. For mine, I give it about 10 days in the fermenter to make sure it's done, and then I keg. It's carbed after a week, but I find that after a couple weeks in the fridge the bulk of the yeast drops out and the beer is much cleaner and smoother (and less yeast farty).
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Old 01-14-2010, 06:06 PM   #17
R2-D2
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Brewsmith,
I brewed this recipe on Monday and it's actively fermenting with WLP300 yeast. My OG ended up at 1.063 but this is because outside boiling boiled off an extra 1/2 gallon and I'm down to 4.75 into the fermenter. Instead of adding water to reach the volume I just left it alone. Also, I used Liberty hops as a substitution.

Samples looked and tasted good, perhaps a bit sweet but good. The 300 yeast smells like freshly baked banana bread. Can't wait to try this.
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Old 01-21-2010, 06:01 PM   #18
MilwaukeeBrewGuy
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This was really a wild one for me. I had crazy amounts of bannana in aroma and a good amount in taste early on. Then it just completely disappeared after kegging. Now I get more clove, but it just seems like the bananna is gone now. I fermented at 68 (Wyeast 3068) for several weeks. I'm interested to see how yours turns out.

 
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Old 01-21-2010, 07:15 PM   #19
R2-D2
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Quote:
Originally Posted by MilwaukeeBrewGuy View Post
This was really a wild one for me. I had crazy amounts of bannana in aroma and a good amount in taste early on. Then it just completely disappeared after kegging. Now I get more clove, but it just seems like the bananna is gone now. I fermented at 68 (Wyeast 3068) for several weeks. I'm interested to see how yours turns out.
I've noticed this with the bottled bottles of Hefe I brewed with the wlp300. However, they have only been carbing for about 10 days now. Will give it a few weeks more before pulling another sample.

I'm going to cold crash the Dunkel for one day next weekend, then bottle after bringing it back up to room temp.
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Old 01-21-2010, 08:20 PM   #20
NYCHomebrewer
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I had a minor blowout in the primary about three days in from the super active fermentation (at 62 degrees no less!). I then transferred to the secondary about a week later. The SG was at 1.020 when I transferred and the beer tasted awsome. There were detectable clove and banana smells and tastes but they were far from overpowering, nicely balanced. I've been letting it ferment at room temp for the last two weeks which is about 66 degrees right now and its still just percolating away. You can look in and see a constant but slow stream of tiny bubbles (Yo Don Ho!) and about every 10 minutes or so the airlock burbles.

I've never actually had a beer still fermenting this actively at the three week mark but I'm trying to be extremely patient. I might take a SG reading tonight just to gauge how close I am to my target FG. There can't be that many fermentable sugars left! But then again, this is the first time I really controlled the temp on the front end too.

If all works out as planned then this batch has all the makings of an award winner. I'll keep you posted.

NYCHomebrewer

 
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