Last Activity:04-01-2015 11:26 AM
4 Likes on 4 Posts
Posted in thread: Extract Dunkelweizen Recipe on 03-31-2015 at 09:15 PM
My 2 cents.. DarK DME is the same as Munich. It contains stuff like Black Patent malt,
etc.Also, I would skip the Chocolate malt.. it will give way too roasty of a flavor for the
style.I just brewed u...
Posted in thread: Kölsch on 03-26-2015 at 09:23 PM
My 2 cents, just to echo what others have said, don't use the Munich.I did a fantastic Kolsch
before and I only used Light DME. This is a really simple beer as far as ingredients go. If I
were you, I'...
Posted in thread: Will Strong Banana Flavor Decrease? on 03-25-2015 at 04:13 PM
"but wondering if with time, will the banana subside? "I will guarantee you that after 6 months
or so it will mellow. It is weird though that you got that strong of a bannana flavor when you
were at 6...
Posted in thread: Budwieser brewing is hard. on 03-23-2015 at 09:23 PM
"Pilsners have their place in the world but call a spade a spade, Budweiser tastes like piss.
Unless its free... then it tastes like ambrosia."I'd say that Budweiser tastes like piss, and
when it's fr...
Posted in thread: 8 days and still bubbling on 03-20-2015 at 03:02 AM
"We are the yeasts, of the temples of Syrinx..." (sorry, couldn't help myself, though now I
have an urge to make a beer using that and use some Rush joke in naming it...)As long as things
are still ha...
Posted in thread: 8 days and still bubbling on 03-19-2015 at 01:02 PM
I recently used Wyeast 1388 for a Belgian Dark Strong and it was bubbling consistently for
about 2 weeks. All yeast strains are different.. you are fine. But one of the keys to making a
good beer is t...
Posted in thread: Should I use 3068 or 3638 for my Dunkelweiss? on 03-13-2015 at 08:36 PM
I've used 3638 for my Black Currant Hibiscus Hefe, it really supported the fruit well with no
banana. Though the banana could've been masked by my fruit addition..So did it really give off
Posted in thread: Should I use 3068 or 3638 for my Dunkelweiss? on 03-13-2015 at 07:30 PM
I am planning on doing a Dunkelweiss (recipe below), which I have never done before. I have
done many weissbiers before, but never a dunkel. Anyway, I have only ever used Wyeast 3068 or
Posted in thread: Three Month Hiatus: Suggestions for long fermenation on 03-11-2015 at 04:41 PM
"Three months on the yeast in the primary? Well ive heard 6-8 weeks with success, but I dont
know anyone I trust thats gone 12 weeks."I did a Belgian Dubbel last year and kept it in the
primary for ab...
Posted in thread: Beer/apple wine, good or bad idea? on 03-01-2015 at 04:28 PM
I guess my question is whether wine yeast can effectively ferment the sugars in beer the way
that lager or ale yeasts do. I have made apple ale but used SO-5 too. I have not yet tried
using wine yeast...