All my beers usually take off around 24 hours. I am very happy with this but like most homebrewers i want better. What is the trick for a super quick strong fermentation? Ive heard of others taking off in as little as 3 hours...
im no expert but you might have not shaken the wort enough. i took a reading once and it was way off. I shook the heck out of the wort, took another sample and was really close.
My buddies and i all love how the summer wheat tastes like "fruit loops" and i am looking to recreate this flavor in my own summer wheat ale. i did some reasearch and everthing suggests that is is coriandor and orange that makes the fruit loop flavor. what do you guys think?