its true, just RDWHAHB

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BA_from_GA

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just cracked open the first bottle of a AHS belgian wit i made at SWMBO's request. had a WAY fruity bubble gum flavor half way through fermentation (tasted hydrometer sample), but after an extra 2 weeks in the primary, and just 10 days in the bottle it's quite good, even though wheat beers aren't my favorite.

I was convinced this would be the first batch i'd end up dumping.
 

Saccharomyces

Be good to your yeast...
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During fermentation yeast produce compounds which they consume later after the easy fermentables are gone or in some cases which offgas (H2S from lager strains -- rotten egg smell). Every Belgian strain I have used kicks off a lot of bubblegum smells during fermentation but the bubblegum is always gone after attenuation.

The best way to always RDWHAHB is to pitch plenty of healthy yeast from a good sized starter, use yeast nutrient in the boil, oxygenate the wort well, and maintain healthy ferment temps. You will be rewarded with a vigorous fermentation which will complete in 3-5 days. No worries then...
 

chefmike

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You already drinking those BA?

Can't keep your hands off the young'ns can you?

And blaming it on the poor star?!

Did you try that hobgoblin extract yet?
 
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BA_from_GA

BA_from_GA

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yeah, i get a little anxious. Just opened one to see how it was since i was worried about this batch. Didn't even put any more than that in the fridge.

i did drink the hobgoblin extract, and wow, what a difference from the AG. Still not bad at all, but the AG was way smoother and easier drinking. If i didn't now they were supposed to be clones of the same beer I'd have never guessed it. Definitely still had similar flavors, but just a different complexity.
 

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