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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 April 2017 at 15:16
Here is a photo from "the Kazbek batch," taken 10 April 2017:



It probably isn't the best picture, because I split the bottle between two glasses. The first glass poured quite a bit clearer; but then again, this is a hefeweizen, so it is expected to be hazy.

Appearance aside, it tasted great! I liked it a lot, and the DanStar Munich yeast brought out some nice character. The Kazbek hops were a good fit, and I wouldn't hesitate to use them again, especially for a "traditional" style hefeweizen. Having said that, for this particular recipe of this particular beer, I think that the original Centennial/Amarillo combination might be the way to go, as it really gives it that "Alpine" ambience that I remember enjoying so much.

This is only a first impression of this batch, based on a quick sample of half a beer that was at the absolute minimum age for drinking, judged against my memory from about a year ago - so it is not 100% set in stone. I'll see if my feelings evolve a bit after a few samples of this, and after comparison against the latest batch that is brewed with the original hops.

On all fronts, though - this is still among my top favourite brews - very much worth a try ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 25 April 2017 at 08:41
Here's a photo from the batch with the DanStar Munich yeast and Kazbek hops, taken 22 April 2017.



I'd like to point out that this beer was good - very good. It tasted like a true hefeweizen and the characteristics were exactly as described in the book. The Kazbek hops were nice as well, and if history is any indication, I expect them to come out just a bit more over the next few weeks. Having said that, I do slightly prefer this particular the original recipe at this time, but only by a little. The reason is that the original Centennial/Amarillo combination pack a serious :alpine" quality to this beer that can't be explained and must be experienced.

If anyone else gives this a try, let me know what you think of it!

Ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2017 at 11:26
Here is a photo from 30 April 2017:



This beer is from the batch made with the original recipe (Centennial/Amarillo hops), using the Wyeast 3638. This was my first sampling of this batch.

The colour is really nice, in my opinion, as is the aroma and flavour. This yeast is different, but something that I could really learn to like. It is my goal to eventually try this beer with the Weihenstephan yeast strain (Wyeast 3068, WLP 300 or DanStar Munich Classic dry yeast); but if for some reason I am never able to do that, I would be very satisfied with this yeast.

The carbonation and head for this beer appear to need some further development. It was just a bit under-carbonated, and the head was also pretty weak. I am hoping that we will see some improvement after another two or three weeks, and will patiently give the beer a little time to do so.

I'll post another report in a month or so - by then, I expect to note some improvement, as the experience so far is very similar to the first batch that I made last year.

Ron
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