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Old 06-23-2011, 07:00 PM   #31
wildbeers
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Oct 2010
michigan
Posts: 22

sacch, I just brewed a witbier 11 days ago that was very similar to your recipe (6/12). Ive fermented at around 72 and the airlock has stopped moving. I was wondering why u did a 3 week primary. I know that witbiers are supposed to drunk fresh, just curious what your reasoning behind that was? Thanks.

 
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Old 06-24-2011, 12:27 PM   #32
merkinman
 
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Jun 2010
Georgia
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I like your idea about adding the flour for permanent haze. I am thinking about adding the flour at kegging / bottling for this effect (sterilized boiling water, etc. etc.) Does anyone foresee any problems here?

Thanks.
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Old 07-04-2011, 03:28 PM   #33
Saccharomyces
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Quote:
Originally Posted by orangehero View Post
Do you usually do an iodine test on your mash?
Nope.

Quote:
Originally Posted by wildbeers View Post
I was wondering why u did a 3 week primary. I know that witbiers are supposed to drunk fresh, just curious what your reasoning behind that was? Thanks.
Went straight to keg, force carbed and put on tap. I suppose you could probably put this on at around two weeks if you wanted but I wasn't in a hurry.

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Originally Posted by merkinman View Post
Does anyone foresee any problems here?
The flour has lacto, and if you try to add it to boiling water you will get a sticky mess due to the gluten so I am not sure it's a good idea.
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Old 02-21-2012, 05:26 PM   #34
bobby_digital
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Jan 2011
No, VA
Posts: 1

Used this as my first all-grain recipe. I used 1lb of corn sugar and ended up with a 1.051 SG. It's the first time I've put fruit into the boil, and it smelled pretty bad for the first day or so. Great fermentation and it looks like apple cider in the fermenter, so I think that I got the colors spot on.

Thanks!

 
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Old 07-25-2013, 02:23 AM   #35
ourorboross
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Aug 2011
, MN
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Would that be the zest of 3 grapefruits or 3 grams of zest for this recipe?

 
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Old 12-29-2013, 06:52 PM   #36
Tommyb52
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Aug 2012
staten islanD, NY
Posts: 59
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Sounds like a great recipe. I got the seville marmalade and indian coriander(what a totally different smell from traditional coriander!) but I'm not sure of exactly when you put the corn sugar and wheat flour in? I plan to keg,not bottle. Thanks.

 
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Old 03-07-2014, 11:41 PM   #37
Bradthoc
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Jan 2012
Las Vegas, NV
Posts: 66

Waiting on my batch to finish fermenting. Going on about 12 days using WLP400. Will probably transfer to secondary in the next day or two. Smells great coming through the airlock. Color was a bit darker than anticipated going into primary, but the yeast have done their job and it has lightened up a lot. Looking forward to a taste at bottling.


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Old 03-08-2014, 02:17 AM   #38
Tommyb52
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Aug 2012
staten islanD, NY
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Mine came out hazy like yours but a little too bitter (but I added a little freshly ground ginger) but I have to say this got BETTER as the keg aged! When I make this again I'll skip the ginger and use a seville orange,lemon and grapefruit marmalade I found and let this keg age for at least a month. Thanks for the recipe, I'll definitely brew this again but now have a Weihenstephaner clone in the fermenter.

 
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Old 09-28-2016, 02:12 AM   #39
mikeal
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Dec 2009
South Florida
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I got golds in two different competitions with this beer. Great recipe!

 
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