Recent content by toronado13

Recently I've been drinking two witbiers, Lost Coast Great White and Flying Dog Woody Creek White. I taste quite a difference between these two beers, and I was wondering if someone who's had both could explain ingredients wise what the difference might be? I'm not looking for super specifics...

The 1st batch is about 2 month old, maybe 3. The 2nd batch has been in the bottle for about 3 weeks now. 1st batch was the dry yeast from the kit, danstar munich... the second batch was a white labs hefe (WLP300).

I tasted my second hefe this past weekend... I decided to do the same exact hefe I did for my first ever extract batch again, and modify my procedure and use a liquid yeast. It was a Brewers Best Weizenbier kit. Overall, I am a little disappointed. The color came out much better though, so...

Also, something I ran across early one with my first batch, which was also a wheat, was I didn't take it off the flame/heat during my LME addition, and ended up "burning" the extract a bit. Still tasted great, but just ended up not looking the color I wanted. I'm far from an expert, but I'm...

Rolled off the counter... 199

Moving my fermentation bucket off the counter, I knocked my hydrometer off the counter and shattered it. Guess it's good I got it over with so soon... I'm sure it won't be my last. Good news is, the wort turned out great, I was able to take my reading before destruction.

Sounds great... I think this might be my next batch.

My limited experience has shown me that extracts end up being darker... my first batch I ended up caramelizing my extract and my beer came out really dark, but tasted just the way i thought it should.

What's the tea? it sounds great, I'd love to try some...

Regional Harrisburg Brewers http://rehabrew.wordpress.com/

I just made it to my first Regional Harrisburg Brewers meeting 2 weekends ago... was a good time with tons of beer to try, and got some great advice from those with much more experience than me. I'll definitely be trying to make some other meetings there in the future...

amazing basement... subscribed!

I'm thinking you're reading about larger breweries that would keg condition their beers by adding some unfermeted beer to their finished beer to let it carb up in the keg. In my case, I'd just be using some corn sugar for that. I could be way off on this... but that's my theory at least, and...

What difference would one see putting the orange goop in the primary vs waiting until the secondary? Will that give you less orange sweetness as the sugars ferment out? or would I see the same level of sweetness ferment out in the secondary?

I had the same problem... I went to the local restaurant supply store in my area (http://www.therestaurantstore.com/) and picked up a strainer that basically was the same size as the opening of my bucket.... it made a huge difference for me...