EdWort

Recipes 

Evan!

Recipes 

Awesome, Ed...simplicity often produces some beautiful things.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

homebrewer_99

Recipes 

Sounds good, but what's the AA% of the hops?

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HB Bill

EdWort

Recipes 

They range from 3.2 to 4.0%. Whatever it takes to get at least 10 ibu's.

homebrewer_99

Recipes 

Good enough. I put mine closer to 7 IBUs. I like it sweeter.

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HB Bill

ohiobrewtus

Recipes 

I may try to kick the IBU's up a bit, but the recipe looks great. Thanks, EdWort.

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HöpHëd Brewing

marosell

Recipes 

I tried making this about two weeks ago. I was worried because everyone said that hefes will ferment vigorously (with risk to blow off) but it didn't. I had some light bubblage for a couple days and then it just stopped.

Yesterday, I opened it up to bottle it and it didnt smell like beer, it smelled like bread, like someone opened up a new bag of white bread and threw it in some water. I took a gravity reading and I got a 1.02. I tasted it and it tasted sweet, so judging that it had a lot more sugars still in it, I pitched some generic ale yeast and it bubbled a little more, then stopped this afternoon (12 hours).

What did I do wrong?

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Up Next: Dunno
Primary: Hazelnut Brown Ale, Black Lager
Bottled: Mexican Cerveza, Nut Brown Ale, Pilsner, Apfelwein, Summer Ale

Beerrific

Recipes 

Which strain of yeast? How old was it? Did you make a starter? How and how much did you oxygenate/aerate? What temp were you fermenting at?

marosell

Recipes 

I attempted to create a starter with a beaker and a homemade stirplate (fan and magnets) and a stirbar I borrowed. Used some dry malt to start it.

I used Wyeast 3068, it was new, I didn't oxygenate at all, and I was fermenting at my room temperature (76 degrees).

The second yeast was a generic ale yeast, dehydrated, not too old. I didn't start it, just poured it in on top. 76 degrees.

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Up Next: Dunno
Primary: Hazelnut Brown Ale, Black Lager
Bottled: Mexican Cerveza, Nut Brown Ale, Pilsner, Apfelwein, Summer Ale

JnJ

Recipes 

Hey Ed, I'am assuming your getting your ingredients from AHBS, if so, what wheat are you using? On their site I see "White Wheat", "Torrified Wheat" and "Unmalted Wheat". I was planning to use the Torrified in my hefe, but I'm not sure.

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Töpperwein Brewery