Recent content by RWBooneJr

This string is interesting to me because most of my favorite commercial breweries are Ringwood breweries, so I use that yeast in all of my English-style ales. It typically behaves well for me, and always produces the tell-tale, and desired diaceytl. I guess I'm a bit anal (never a bad thing...

8333+5=8338

The same exact thing happened to me with a hefe that I've brewed a zillion times. It turns out the lip of the bucket had a 4 inch crack around the rim. It was hard to find until I took everything apart, but it was enough to let all the gas out. The reason I didn't find it was that the lip was...

7703+5=7708

5965+5=5970

I just kegged my first batch of apfelwein and it is fabulous. And, after only six weeks, it is much smoother than the stuff I had in Frankfurt (or, more recently, the Possman that you can get here). Has anyone noticed that certain brands of juice produce a sweeter or tarter brew? I used the...

I actually changed my recipe to 2-3 weeks before reading everyone else's reply. The original was just a typo (sloppy cutting and pasting from another recipe). And it may be ready quicker. This hefe only bubbled for a week or so, but a prior batch with the same yeast went two weeks.

Here is my late extract addition recipe. I have only made it once, but it came out perfectly. Half-Hour Hefeweizen (HHH) Batch Size: 5.0 gallons Boil Volume: 2.25 gallons Yeast: Wyeast 3068 (75% AA) OG: 1.052 FG: 1.013 IBU: 15 ABV: 5.0% SRM: 3-5 Ingredients: 5.6 lbs Wheat...

I have a friend who used raspberry tea in his wheat beer and the results were very good. I think he used 8 or 10 tea bags that he steeped for 15 minutes or so after the boil.

I like the recipe calculator at tastybrew-dot-com. I know that the calculations are often different than other sources, but they are always a good ballpark for new recipes (and I check them in multiple places before I brew). But, IT SEEMS TO BE GONE THIS WEEKEND. Is anyone else having trouble...

I am a big fan of rauchbiers, but do not (yet) have the capacity to do a lager. So, I was thinking about an extract-based smoked ESB or pale ale as a substitute (minus any estery flavors, so I'd probably use an American ale-type yeast). Basically, what I'm looking for is a Schlenkerla-type...

I made an all extract hefeweizen from True Brew a kit that included 6.6 lbs of canned LME and hops, but used Wyeast 3068. It tastes perfect, but the color is way off. Instead of light gold it is redish amber. For my next attempt, I am going to try DME to lighten the color a bit and I also...

3629+5 + 3634 (and I suspect that many have neglected to update). Expected 12/28/2007.

I elaborated on my very rough recipe to clarify it a bit, so I thought that I would bump this up in the queue. I would love any input that you all have. I LOVE Legend Brown, and could never hope to duplicate a fresh batch (has anyone else noticed that the bottles often disappoint; the kegs are...

Excellent point. I had a vision of the folks in Hessen throwing batch after batch on the same yeast, and thought that doing this might add a little character to the brew. But things are going well so far, and Montrachet is about $1.00 at my LHBS (Flying Barrel, in Frederick, MD, which is...