Author Topic: What's Brewing This Weekend - 2/11 Edition  (Read 2498 times)

Online hopfenundmalz

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Re: What's Brewing This Weekend - 2/11 Edition
« Reply #30 on: February 13, 2011, 08:19:54 PM »
I didi not brew last weekend due to the weather and the blahs.

Monday is a Smoked Rye Doppelbock thingy with WLP-833 yeast that a friend gave me right of a batch of beer that he made.  Might add some peppercorns to part of it after fermentation.

This one will have many of my favorite things togerher, and I hope it turns out.
Jeff Rankert
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
Home-brewing, not just a hobby, it is a lifestyle!

Offline cheba420

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Re: What's Brewing This Weekend - 2/11 Edition
« Reply #31 on: February 13, 2011, 08:21:09 PM »
Brewed a Blood Orange Wheat yesterday, Happily bubbling away today.

Sounds good! My Tangelo Wheat is happily bubbling away!
Matt
Mesa, AZ.
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Offline Thirsty_Monk

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Re: What's Brewing This Weekend - 2/11 Edition
« Reply #32 on: February 13, 2011, 08:51:37 PM »
I blew thru two kegs today.
I will be brewing on Sunday to triage the situation.
I was thinking about Vienna Lager but I might switch to another Bohemian Dark Lager.
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Offline Bret

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Re: What's Brewing This Weekend - 2/11 Edition
« Reply #33 on: February 13, 2011, 10:39:39 PM »
Bopils Monday.
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Offline hamiltont

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Re: What's Brewing This Weekend - 2/11 Edition
« Reply #34 on: February 14, 2011, 11:36:19 AM »
Looks like the stars are lining up for this weekend and a Belgian WIT will be born.  Plus a smoked turkey.  Takin' advantage of the spring-like weather... Cheers!!!

Gota love it when a plan comes together...

Belgian WIT 15 hours after pitching rehydrated T-58  ;)


~4 hours @ 300F
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline jeffy

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Re: What's Brewing This Weekend - 2/11 Edition
« Reply #35 on: February 14, 2011, 11:55:12 AM »
"Belgian WIT 15 hours after pitching rehydrated T-58"
I haven't found much info on that yeast, but used it on half of my Tripel recently.  How's it work in a Wit?  Do you get any sour or tart notes or is more spicy phenolic?
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
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Offline hamiltont

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Re: What's Brewing This Weekend - 2/11 Edition
« Reply #36 on: February 14, 2011, 11:59:57 AM »
"Belgian WIT 15 hours after pitching rehydrated T-58"
I haven't found much info on that yeast, but used it on half of my Tripel recently.  How's it work in a Wit?  Do you get any sour or tart notes or is more spicy phenolic?
It's a test for me too.  Usually use 3944. Should have an answer in a month or so.  Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!