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Old 09-21-2008, 08:00 PM   #1
pintocb
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I brewed a Belgian Wit a couple of weeks ago and moved it into secondary today. I left about an inch of the beer on top of the cake in my primary then dumped in two gallons of apple juice. Can't wait to see what this will taste like sitting on Wit yeast, orange peel and coriander. Could be great, may be horrible beyond belief. I'll update in a few weeks if it piques anyone curiosity.

cb

 
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Old 09-21-2008, 08:14 PM   #2
Jilaman
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Belgian Wit isn't really going to benefit from being in a secondary. Secondary is for aging and clearing, neither of which a witbier needs.
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Old 09-21-2008, 08:34 PM   #3
pintocb
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Wow. Thanks for totally missing the point of my post.

Cb

 
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Old 09-21-2008, 08:53 PM   #4
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Quote:
Originally Posted by pintocb View Post
Wow. Thanks for totally missing the point of my post.

Cb
I know, right?

Let me know how it turns out. I used the S04 on my first batch of the season, and in a few weeks, I'll be getting some stayman juice. I've got some harvested Forbidden Fruit yeast from a wit, as well as some saison blend harvested. Thinking about trying one of those on some juice.
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Old 09-21-2008, 08:55 PM   #5
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Quote:
Originally Posted by pintocb View Post
I brewed a Belgian Wit a couple of weeks ago and moved it into secondary today. I left about an inch of the beer on top of the cake in my primary then dumped in two gallons of apple juice. Can't wait to see what this will taste like sitting on Wit yeast, orange peel and coriander. Could be great, may be horrible beyond belief. I'll update in a few weeks if it piques anyone curiosity.

cb
That's going to be an odd spiced cider. At absolute worst you can give it to some teenagers.

 
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Old 09-22-2008, 01:04 AM   #6
blackfin
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I just bottled a batch of edworts bavarian hefe, and I was thinking of doing the same thing. I know the finished product will be cloudy, but I think that the bananna and clove tones will be awesome in a cider.

 
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Old 09-22-2008, 01:01 PM   #7
effigyoffaith
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I think this is an interesting idea. I am very curious to hear about the results.
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Old 09-22-2008, 04:11 PM   #8
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I'll tag also
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Old 09-22-2008, 05:40 PM   #9
Snuffalupagus
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Quote:
Originally Posted by Jilaman View Post
Belgian Wit isn't really going to benefit from being in a secondary. Secondary is for aging and clearing, neither of which a witbier needs.


nice job missing the OP's intent -
as I'm a noob I don't get why you spank him for this - is it not coustomary to rack to a secondary prior to bottling to make siphoning off into bottles a more efficent excercise? (since I have yet to bottle my first batch... I may be wrong) paying attention to bottle filling, AND keeping the racking cane out of the yeast cake in the primary at the same time seems to me to be a bit of an excercise.

To the OP - keep us posted -
I love belgian white ale, and I LOVE Cider... sounds like it might just be a killer brew.

 
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Old 09-22-2008, 05:50 PM   #10
pintocb
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He's right, a Wit doesn't need time in secondary. I did this so I could pour the juice onto the yeast cake, but wasn't ready to bottle the Wit. He was trying to help me, so I was a bit "assholian" in my reply. Too much of my own cider.....<grin>

(He still missed the point though.....)

 
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