Recent content by dmorrison

Great, quotable line! "Seldom are things as easy as you imagine them, and if they are, it generally means that you're doing them wrong."

Great, quotable line! "Seldom are things as easy as you imagine them, and if they are, it generally means that you're doing them wrong."

A recipe in a brew magazine, for a Paulaner Hefe clone, called for the beer to go into a secondary once the primary ferment was done, and to be bottle/kegged when clear. I've heard of bottling/kegging hefe right after primary ferment, and I've heard of letting hefe sit in the primary for extra...

I checked with the cooler manufacturer (Igloo), the cooler is food-grade, but not designed for use with hot liquids. Whoops... The flavor nearly disappears with cold conditioning, only so long as the keg is not jostled whatsoever (moving the keg seems to stir the flavor back up into the beer...

I used 180F water to pre-heat my mash tun (a square plastic cooler with CPVC manifold), and apparently that was hot enough to let tons of plastic flavor into my mash. Now I have a couple kegs of plastic-tasting beer. I had always read that plastic coolers add no off-flavors, but I suppose...

Goal To make a beer with the full spectrum of pumpkin pie flavors: pumpkin spices, roasted pumpkin flavors, bready/toasty/nutty crust flavors, and a little bit of burnt sugar flavors, and complimentary molasses and raiseny flavors. Whipped cream flavor not present, but may be added at serving...

Thank you for the suggestions. Tedclev: As you recommended, I switched the grain bill to 15% Munich, 7% Vienna, 3% Aromatic. OClairBrew: I'm slapping my forehead for not thinking of using Cali yeast. Unfortunately, it's too close to brew day to begin a Cali starter, and the German Ale starter...

Oktoberfest is nearly here, way too near for making a lager. How about a fast fermenting, fast conditioning, marzen taste-alike ale? Here's my plan to brew up oktoberfest-ishness in 3 weeks or less. Malts: 70% German 2-row pale ale malt. 15% Vienna malt. 10% Munich malt. 3%...

Does the lager yeast ferment any sugars left behind by the hefe yeast? Does the lager yeast add or remove a significant amount of any byproduct?

There's a lot of disagreement over how much carbonation is right for weizens. More importantly, there's the question of whether 4 vol bottle will explode. Has this happened to anyone? I've got some 4 vol hefe in my cellar right now, and I'm worried to touch it. But if my memory serves...

Bobbrews, thanks for the advice. I will use your recipe. It's more complicated than I'm used to (I've never done a late extract addition, hop stand, or multi-stage dry hop). I looked up those techniques on the web: while late extract addition undoubtedly increases IBUs, brewforum posters seem...

This recipe is intended to bring out the characteristics of hops harvested from an ancient Massachusetts plantation. The hops smell citrusy and slightly floral. 1 lb Crystal 30 6 lb Munton's Pale Liquid Extract 2.0 oz Palisades Pellets (60 minutes) 4.5 oz Mystery Hop Whole Leaf (10...

Reviving this thread to find some follow-up info about krausening hefeweizen (aka, removing the hefe yeast and secondary fermenting it and/or bottling it with lager yeast). According to Wyeast's website, W3068 (Weistephaner) is "Sometimes used in conjunction with lager yeast and kraeusened to...

I realize this is an old thread, but I wanted to mention something. Elsewhere on these forums, I've read that hefe yeasts noticably lose their aroma producing properties after the 4th generation. I'm not sure what EOL means, but I'm guessing it's related to "how many batches can I put a hefe...

Some German breweries bottle condition their hefeweizen with lager yeast. What is the purpose of this technique? Is it used in any other styles? Does anybody do this for their home brew? What little info I've seen online is conflicting. Some say that lager conditioned hefeweizen is more...