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Old 01-09-2009, 03:35 PM   #1
odoyle87
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Jan 2009
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I just finished brewing a well made wit recipe. There is one question though so that none of the bottles go to waste. how long should a wit be aged before tasted?



 
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Old 01-09-2009, 03:37 PM   #2
noisy123
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Jun 2008
Madison, WI
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After 3 weeks in bottles at 70 F it should taste great.



 
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Old 01-09-2009, 03:58 PM   #3
JMack
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Aug 2008
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I just did my first Wit. After three weeks in the fermenter and two weeks in the bottle it was good. After three-four weeks in the bottle it was excellent. And gone.
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Fermenting: None
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On the Way: Bee Cave Brewery Haus Pale Ale, Belgian Dubbel, Gotta try the Dunkelweizen again.
Gone: AHS Belgian Wit, BB Kolsch

 
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Old 01-10-2009, 07:30 PM   #4
RandalG
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Quote:
Originally Posted by odoyle87 View Post
I just finished brewing a well made wit recipe. There is one question though so that none of the bottles go to waste. how long should a wit be aged before tasted?
Can I ask what recipe you used?

 
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Old 01-11-2009, 05:00 PM   #5
GloHoppa
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Dec 2007
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Wits are best drank relatively fresh, this isn't really an ageable style unless you brewed a higher alcohol version (which might be interesting come to think of it...)
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Primary: (empty)
Carboy: Apfelwein, aged 11 mo
Mr. Beer: (empty)
Bottled/Conditioning: (empty)

Planning: Belgian Pale Ale, Hop Harvest Ale

 
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Old 01-13-2009, 05:52 PM   #6
Homercidal
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Quote:
Originally Posted by GloHoppa View Post
Wits are best drank relatively fresh, this isn't really an ageable style unless you brewed a higher alcohol version (which might be interesting come to think of it...)
An Imperial Wit? They are good!

 
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Old 01-14-2009, 06:05 PM   #7
GloHoppa
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Dec 2007
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weizenbock!
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Primary: (empty)
Carboy: Apfelwein, aged 11 mo
Mr. Beer: (empty)
Bottled/Conditioning: (empty)

Planning: Belgian Pale Ale, Hop Harvest Ale

 
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Old 01-16-2009, 11:52 PM   #8
mkade
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Nov 2008
Santa Barbara, CA
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Anyone use lactic acid in your wit for some tang? If so, how much did you use and how did it go?

 
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Old 01-17-2009, 12:13 AM   #9
Shawn Hargreaves
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Jun 2008
Seattle
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I've never used bottled acid (I dunno, somehow adding chemicals out of bottles just seems wrong to me :-) but I'm a big fan of acidulated malt for styles that like a bit of tang. I use half a pound in my wit (see my recipes link), which is pretty subtle, so I'm actually considering increasing that next time I brew it.



 
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