There's no need for finings. It's supposed to be cloudy; its a weiss. This also means that there's no need for a secondary. Fermentation for me was over in less than two weeks, at which time i kegged and forced carbed. Its a great little extract that tastes better young.
I'm new to homebrewing. I found this recipe and decided to give it a try. I've attempted to make a couple of batches with a Mr. Beer kit (west coast pale ale and a Mocha Cherry Irish Stout). The pale ale was undrinkable and the stout is still fermenting. I think the stout will turn out much better since I think I identified what I did wrong the first time around.
I've upgraded to better equipment and I'm going to get all of the ingredients today. Since I'm a noob I'll likely have dumb questions along the way. Any help that any of you experts could provide is greatly appreciated. Thanks!
I brewed this one on Sunday with a few adjustments. I used Hallertauer hops instead of Cascade and I used Wyeast Weihenstephaner 3068. The fermentation on this beer is unreal. I can't wait to see how it is coming along once the bubbling subsides.
Glad you guys have been enjoying this recipe. I have been on a HUGE kick of brewing stouts and porters, and have not made this in almost 2 years. I am going to have to put this next in the rotation (if it ever drops below 100deg days again)