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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. A

    Advice on a Blue Moon extract clone

    Yeah, if you use fresh orange zest, just grate or cut the rind, being careful only to get the orange part. You don't want the white part(pith) as it tastes nasty. You can do this with any orange that has a fragrant skin. I made a witbier with blood orange zest that was awesome. And no...
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    time to play the "can you name this style by the pictures" game.

    Hefeweizen
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    time to play the "can you name this style by the pictures" game.

    American Amber Ale
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    time to play the "can you name this style by the pictures" game.

    I'd guess Witbier as well, it looks visually almost exactly the same as the extract Blood Orange Wit I brewed last month.
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    Fruit and Spice Beer Blood Orange Belgian Wit

    The HBS I bought my extract from didn't have any wheat DME, so I subbed 6 lbs of Muntons Wheat LME and 12oz Muntons Light LME(Just for body and to up the abv slightly) I dumped the fruit and peels directly into the fermenter without a bag and it wasn't that big of a deal, even in a carboy...
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    How many gallons of Homebrew in 2012?

    5 gallons of Blood Orange Belgian Wit, finished bottle conditioning today! 8804
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    Fruit and Spice Beer Blood Orange Belgian Wit

    Finished bottling this brew today. Took a good 17 days to finish fermentation, but it's in bottles now, and tastes fantastic!
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    Ball Lock Vs Pin Lock

    I like the pin-lock kegs for my mini fridge because my fridge is a bit larger (6.0 cu ft) and has sufficient footprint in front of the compressor hump to fit them, and the reduced height allows me to fit them in the fridge without modifying the freezer assembly at all. I'll post pics when I...
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    Ball Lock Vs Pin Lock

    I'm going to be using converted pin-lock(to ball lock connects) kegs in my new kegerator. I found a GE 6.0 cu ft fridge for 75 bucks that will easily fit 2 pin lock kegs with connectors, without moving the freezer unit at all.
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    Fruit and Spice Beer Blood Orange Belgian Wit

    I've actually got this in Primary as my first homebrew! Question though, the krausen has turned a pretty uniform tan/brown color after about 8 days in. Is this normal for this recipe? Thanks!
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