Pratzie

Recipes 

I did a Hefe a few months back as well. I used a starter and it fermented all the way thru and held at the same temp in my garage on the concrete floor so i didn't notice a drop. What i did notice, was tasting when bottling. It was obviously flat but had a very mild spice profile. Bottle that bastard up and give it three weeks before u crack one depending on the ambient temp where u'll be bottle conditioning. Hefe are normally highly carbed and take a little while to get that spice profile to come about. After two weeks I still had a flat hefe with a sub par profile but just after the three week mark the next bottle i popped was perfect.

Either way RDWHAHB, time is very forgiving with brew as im sure u'll come to find out.

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Bottled: Caramel Apple Hard Cider, Bavarian Hefeweizen, Belgian Dubbel
Kegged:
Primary: Cream of Three Crops Ale
Secondary: Empty
Aging/Conditioning:
Bottle Priming:
On Deck: Deception Cream Stout, BierMuncher's SWMBO Slayer, Yooper's Oatmeal Stout, Joe's Ancient Orange Mead, Blood Orange Hefeweizen
Rest In Peace: American Wheat, Cream Ale, Sweet Stout, Lemon-Lime American Pale Wheat

racin_ny

Recipes 

LOL Reading this reminded me of when I first started brewing back in the early 90's. Always worried ( Even though Charlie P told me not to) always rushing things. And I always made good beer. Now they sit in the fermenter for a couple months before I get around to kegging and it's even better beer. Granted my process has changed and the ingredients are of better quality. I guess RDWHAHB really does work! Congratulations!

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Build your own dual beer engine keezer!