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Messages - Brewtopalonian

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Beer Recipes / Re: Lagunitas 12 of never ale clone receipt
« on: June 21, 2018, 12:06:04 PM »
You could always try calling them or emailing them.  I've had some decent luck with that in the past. Many brew masters are happy to help home brewers out when they can.  That is of course, so long as they don't give away trade secrets. 

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Yeast and Fermentation / Re: Solvent Odor in Fermentation
« on: June 17, 2018, 01:33:21 AM »
Looks like mold....gotta watch those things.
Right, well you can't tell when you put it in.

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Yeast and Fermentation / Re: Solvent Odor in Fermentation
« on: June 16, 2018, 10:51:24 PM »
So I just dumped it.  But this is what it looked like.... Definitely some infection of sorts I'd say.

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Yeast and Fermentation / Re: Solvent Odor in Fermentation
« on: June 13, 2018, 05:13:36 PM »
When I think of solvent odor, I think of hot fermentation byproduct.  How warm did your fermenter get during this phase?

Never got above 68*F.

The beer itself?
Correct, the beer itself. Thermo well with a temp controller.

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Yeast and Fermentation / Re: Solvent Odor in Fermentation
« on: June 13, 2018, 04:40:11 PM »
Don't get hung up on thinking the fruit is the problem to the point where you might overlook other possible causes.  FWIW, I've put unwashed, unsanitized mushrooms into secondary many times without problems.  So, while you shouldn't rule out the fruit, neither should you be certain it's the cause.
The only reason I've gone straight to that line of thinking is because the fruit is the only variable I've changed with this recipe which I've brewed several times before.

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Yeast and Fermentation / Re: Solvent Odor in Fermentation
« on: June 13, 2018, 04:30:40 PM »
When I think of solvent odor, I think of hot fermentation byproduct.  How warm did your fermenter get during this phase?

Never got above 68*F.

Yeast and Fermentation / Solvent Odor in Fermentation
« on: June 13, 2018, 04:02:12 PM »
Hi all,

I recently brewed a batch of Hefewezien to which I added 5 lbs of apricots during secondary.  I made a "must" as you would in wine making by mashing my apricots and adding a little (ro) water and then crushing a couple campden tablets up and mixing those in.  I was very careful about sanitation but from what I can find, it seems as though this odor is caused by a bacterial infection (?).  If this is the case, how do you guys make your fruit beers safely?

edit:  It should also be noted that I did open fermentation, so perhaps that is my problem.

General Homebrew Discussion / Re: BJCP Judges?
« on: June 13, 2018, 12:35:19 PM »

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General Homebrew Discussion / BJCP Judges?
« on: June 13, 2018, 04:41:44 AM »
I'm trying to figure our if there are any actual BJCP Judges near me.  I understand that they probably don't post contact info or anything like that on such a public forum, but if anyone knows of someone near me (Salt Lake City, UT) that wouldn't mind getting in touch with me, I'd greatly appreciate it. 

Beer Recipes / Re: Quest for the Ultimate Traditional Weizen Recipe
« on: June 12, 2018, 08:45:50 PM »
Wow, Thank you! But I thought your previous admissions were already magnanimous and the case was closed.

There are more ways to achieve similar results in the world of brewing. I wasn't saying that you were wrong, only that I hadn't done it that way. Keep striving for your definition of perfection, regardless of what others say. (of course we all have to recognize that we will still be criticized or extolled based on everyone else's perception).
I made admissions, but never said the words of apology.  Guilt can be a powerful motivator. 

I am extremely happy with the direction this thread has gone and continues to go. I hope it is a home for great education on such a complex and wonderful style.

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Hello All!

I hope this finds everyone in good spirits. 

There comes a time in everyone's life (sometimes many times) when they need to eat a little crow.  This is one of those times for me.  I started this post as a boisterous assumption of my success.  I don't think I truly understood what it was to be an AHA member and part of a learning community.  I instead treated this forum as a place I could boast about minor level of success I've had in homebrewing.  I feel the need to correct myself and eat some crow.

First off, I must extend some apologies to those I may have offended and or outright disregarded. Martin, for one, is one of the most intelligent men I've had the pleasure of reading about regarding brewing water.  His reputation was unknown to me until I did some continued research.  This community, being graced by his presence, is truly better off with him.  I hope he accepts my most sincere apology for my unwarranted aggression and child-like behavior when he was offering his cherished and useful advice.  I would also like to apologize to TheBeerery (of whom I do not know his real name), for the same reasons I apologized to Martin.  I made a critical error in believing I knew everything there was to know about a style many others are far more experts in than myself.  I hope both gentlemen know that I wish to eat my words and hope to remain a member of this community so that I may become further educated.

Addressing the progress of this particular thread, I am amazed at how much attention this got.  While I should have expected as much with such a bold statement as a title, I never thought I'd get so many excellent and intelligent conversations out of this.  It is because of Martin's comment about not leading someone astray with the title of this thread that I'd like to modify the title to something more fitting.  I will be renaming this thread "Quest for the Ultimate Traditional Weizen Recipe".  I feel that with the direction this thread has taken, that is a more appropriate name.  I certainly didn't have the ultimate traditional weizen recipe, and I certainly didn't figure it out.  Though, through your combined efforts, we are certainly closer as a community to coming up with great weizen recipes!  It is due to that and the nature of this forum that I am happy to admit I am not the end all be all of weizens, not even by a long shot. 

I will be updating the OP with the name change, a more appropriate water profile (as suggested by Martin), and a brief paragraph explaining such changes.  I am happy to be a part of this community and hope to meet you all in person and discuss this very topic over some very nice weizens  ;D .  Thank you all for everything you've contributed to this post and I hope everyone has learned something from it, I know I certainly have!

Very Respectfully,


General Homebrew Discussion / Re: Speaking of Weizen...
« on: June 01, 2018, 05:13:40 PM »
Hi BrewBama,.

You might appreciate this.  I just brewed a weizen last weekend and used a decoction mash.  That's the most traditional method from what I've read.  I mashed in at 113*F and then decocted to raise my temp to 122* then another decoction for 149* and the mash out decoction of 168*.  I'll be honest.... I didn't always hit my temp with one decoction, so I had to take another, boil it, return it and rinse and repeatedly until I got my temp.  I have no idea how this batch will turn out, but it was a great learning experience.

As far as your pH concerns, weizens are typically higher pH beers.  So 5.59 is perfectly acceptable.  I wouldn't add any acid at all.  If you do add acid, add lactic (as per Martin's suggestion) and do it only after your acid rest. 

I am curious though, why are you doing a 45min acid rest?  I don't think you'll get any additional benefits from going longer than 20min.  Just curious.

When you drink it, please let us all know how it came out!  I'd love to see the result.  I'll share mine when it's ready too.

Good luck, happy brewday!

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General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: May 24, 2018, 11:58:54 PM »
Just kegged my German Altbier and English Brown yesterday.  Drinking those while brewing my Hefeweissen that will get some fresh apricots in secondary for a nice summertime twist. (Hopefully)

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Hey Jared,

I thought of you and the thread in question (I was involved there too) when this one popped up recently:

Don't know if you saw it, but maybe your experience could fit in there?
Thanks for pointing me there.  I posted a reply, hopefully in my limited knowledge I was able to help.

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General Homebrew Discussion / Re: Speaking of Weizen...
« on: May 23, 2018, 07:12:46 PM »
Just be aware that boosting the wheat percentage doesn't increase the ferrulic acid content in the wort. Barley malt actually has higher ferrulic acid potential than wheat malt. This was reported in an Institute of Brewing journal article. It surprised me. I've hovered in the 50 to 60 percent wheat range, but I'll be focusing on 50 percent in the future.

I have found it greatly depends on the flavors you like in your wiezen.  I tend to be more attracted to the clove flavors which, as Martin pointed out, tend to come from the ferrulic acid in the Vienna.  So to clarify, using exactly 50% wheat and increasing Vienna gives me more robust clove flavors with a solid ferrulic acid rest at 109-113°F for 10-15 mins before proceeding to the protien rest and finally sacch rest and mash out/sparge. 

From what I've found, this style relies more heavily on a solid mash and chemistry knowledge and schedule.  I don't have one yet, but a HERMS would make this process significantly easier.  I hope this helps.


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