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Old 07-08-2011, 11:00 PM   #221
ben the brewman
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Mar 2008
Memphis, TN
Posts: 411
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Quote:
Originally Posted by robdamanii View Post
So if my math is correct, it would only take about 3.5 ounces of watermelon juice per 5 gallons to equal the same gravity points as about 4 ounces of priming sugar (which, unless I'm mistaken, would give the proper carbonation of 2.5 vols?)
I wish I could help more with that but I just dont know. I guess you could try it and let us know how it works lol.



 
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Old 07-09-2011, 03:55 PM   #222
stblindtiger
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Aug 2010
Ardmore, PA
Posts: 347
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Quote:
Originally Posted by ben the brewman View Post
Any updates?
Well, it's been in the keg for about a week now, and it's ready to drink. It's an OK beer. I think the spices from the Wit yeast take away from the sweetness of the watermelon. It's not real sweet. You can definitely taste melon, it's just not real sweet like a watermelon should be.

Drinkable, but not what I was hoping for.

I wouldn't use the wit yeast again.


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Old 07-09-2011, 05:03 PM   #223
brum
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Dec 2010
Indianapolis, IN
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Give it some time. I felt the same way at a week. Let it sit a couple more weeks then try it again. I was pleasantly surprised.
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Old 07-09-2011, 05:07 PM   #224
robdamanii
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Jun 2011
red hook, ny
Posts: 51

I ended up doing partial mash with the following:

2 lb belgian 2 row
1.5 lb Belgian Pils
.5 lb flaked wheat
1 lb torrified wheat
4 oz aromatic malt
60 minute mash 152 degrees, 168 degree fly sparge.

Add 3lb wheat extract

1oz Tettanger 5% 60 min
.5oz Saaz 4% 10 min
.5oz Saaz 4% flamout

Cool and pitch WB-06.

OG came out to 1.048. I still need to adjust my boil volume as I ended up boiling off too much and had to top up the fermenter with about a gallon of cold water.

 
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Old 07-09-2011, 05:07 PM   #225
ben the brewman
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Mar 2008
Memphis, TN
Posts: 411
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Quote:
Originally Posted by stblindtiger View Post
Well, it's been in the keg for about a week now, and it's ready to drink. It's an OK beer. I think the spices from the Wit yeast take away from the sweetness of the watermelon. It's not real sweet. You can definitely taste melon, it's just not real sweet like a watermelon should be.

Drinkable, but not what I was hoping for.

I wouldn't use the wit yeast again.
Good to know about the wit yeast! I think my two fav yeasts for this beer so far have been 1056 and american heffe.

 
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Old 07-09-2011, 05:09 PM   #226
ben the brewman
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Mar 2008
Memphis, TN
Posts: 411
Liked 18 Times on 14 Posts


Quote:
Originally Posted by robdamanii View Post
I ended up doing partial mash with the following:

2 lb belgian 2 row
1.5 lb Belgian Pils
.5 lb flaked wheat
1 lb torrified wheat
4 oz aromatic malt
60 minute mash 152 degrees, 168 degree fly sparge.

Add 3lb wheat extract

1oz Tettanger 5% 60 min
.5oz Saaz 4% 10 min
.5oz Saaz 4% flamout

Cool and pitch WB-06.

OG came out to 1.048. I still need to adjust my boil volume as I ended up boiling off too much and had to top up the fermenter with about a gallon of cold water.
Sounds pretty tasty! Let me know what you think of the wb-06 yeast. I think that was the first one i tried and thought it was a bit tart for my liking.

 
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Old 07-13-2011, 04:45 PM   #227
bmock79
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Feb 2011
dayton, ohio
Posts: 259
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So I racked my wheat onto five cups of watermelon juice last Friday. It looks like it is done fermenting but it is still a dark red/pink color. I was under the impression that the beer cleared up and looked like a normal wheat beer... Should this clear up?

 
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Old 07-15-2011, 02:53 AM   #228
ben the brewman
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Mar 2008
Memphis, TN
Posts: 411
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It depends on how much juice you added. When I add 2.5 cups it has just a touch of pink to it. When you get in in a glass it will look a lot lighter too.

 
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Old 07-16-2011, 06:23 PM   #229
stblindtiger
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Aug 2010
Ardmore, PA
Posts: 347
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Quote:
Originally Posted by brum View Post
Give it some time. I felt the same way at a week. Let it sit a couple more weeks then try it again. I was pleasantly surprised.
Agreed Brum. It has been getting A LOT better. The watermelon is really starting to shine through now. I'm definitely starting to like this! It's got a nice little kick to it too!
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Primary - Wit, Lambic 1
Secondary - Berliner Weisse Experiments
Keg - Berliner Weisse, Lemon Lime Hef, Arrogant Bastard Clone
Bottled - Lots
Up Next - Rye Saison, Pumpkin Ale, Citra IIPA, Rauchbier

 
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Old 07-16-2011, 10:01 PM   #230
ben the brewman
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Mar 2008
Memphis, TN
Posts: 411
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Mine came out a bit thin this time due to a low mash temp. I think it needs to be mashed around 155 to keep it from getting to thin in body.



 
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