Recent content by Wiking44

Thanks for all the replies. I would swear that I connected it to the gas in side, but now you all have me wondering. As I thought about it, I thought that perhaps the yeast started fermentation, creating CO2 pressure, which forced liquid up the tube and out of the fridge. I think that's what...

I put four gallons of lager wort in a corny keg in a fridge temp controlled to 56. I pitched the yeast. I attached a blowoff tube to the gas in post. The tube ran out of the fridge through a hole, and into a bucket of water. This morning I discovered about two gallons had siphoned out. The...

I'm in Germany as well. Let me know how they turn out. Would rather have you experiment than me! LOL

I brewed the extract version of this for my first batch back in 2008. It became my go-to beer and everyone enjoyed it. I used the BYO recipe. I've only brewed sporatically over the last 5 years or so (living in Florida makes brewing a pain during the summer - especially when you chiller water...

I would be interested to hear how your version turns out. I have not attempted this recipe since I last posted to this thread a couple of years ago. However, it just so happens that I toured the brewery yesterday and was told once again that Wyeast 1010 (American Wheat) or Wyeast 1007 (German...

The recipe I posted on the third/fourth pages was based on direct communication with the brewers at Boulevard. I attempted it three times last year and never got close. It's all in the yeast, and I have no idea what they use.

Got here yesterday on business...saw their beer in a convenience store and decided to give their Hefeweizen a try. Worst. Ever. Seriously, I've made better with extract and specialty grains. I can't even describe the taste...it almost has a bock mouthfeel. Not sure what yeast they are...

They use a variety of hops, depending on what is available. They only use bittering hops and no aroma. Their IBUs are 13 per their brewer. Just like a KU fan to get it all wrong. :p

I threw this in the keg on Saturday and it's cold-conditioning right now. I did sample it on Sunday and have to say it's a very good tasting beer...but it's not Boulevard Wheat. I think it's much closer than the last batch I did and I can say I'm 'in the ballpark' but there is something missing...

Thanks for your input. When you can convince Boulevard to distribute to Florida let me know, since they've told me they have no plans to do so in the future.

Camus: Well between the two of us we may get close at least. The epilog to that last beer is that once it was cold conditioned for a week it turned into a very nice light-tasting beer. The low IBU meant my girlfriend would drink it (not much for hops.) Truthfully you have to throw a lemon in...

Alright...here's a re-cap: 2.5 lb Wheat DME 2.5 lb Pale Malt (2 Row) 1.25 lb Un-malted Wheat .10 ounce Bravo .15 ounce Magnum Wyeast American Wheat Yeast I mashed the Pale and Wheat @ 150 degrees for 35 minutes. Added DME and boiled. Added hops. Boiled for 60 minutes. Pitched...

I think going straight Magnum would be fine.

I know you probably didn't read my posts above, but I've had e-mail communication with one of their brewers and he told me they do not use the same yeast when they ferment. They re-pitch it apparently because - in his words - the yeast they use to brew flocculates too much in the bottle.

Let me know how this works. I'm brewing my version today: Partial Mash 2.5 lb Wheat DME 2.5 lb Pale Malt (2 Row) 1.25 lb Unmalted Wheat .10 ounce Bravo .15 ounce Magnum I've had more contact with another brewer there and he also suggested American Wheat as the yeast. He suggested...