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Thank you! that looks delicious! I haven't heard too many people complaint of their beer being sweet, but the opposite seems to be the problem. Complaints of the raspberries making the beer to tart and sour. Do you have that problem? Also, how strong/noticable is the raspberry flavor in the...

Most of you have probably never heard of Carver Brewing in Durango, Co, but they brew excellent beers and my wife is in love with their raspberry wheat. Her birthday is coming up and I want to make her a clone. Any advice? In particular should go with an American or German wheat base and how so...

Has anyone added fruit to this? How did it turn out?I was thinking strawberr, peach, apricot, or raspberry.

Has anyone tried this with a fruit addition? I'm thinking strawberries, peach, or raspberries.

Here is an interesting question. Could you decrease your mash time by adding store bought amylase without affecting quality? Sure would be nice to cut a half hour or of brew day.

I think that answers the question. At 170 F you scrap the **** and start over. **** I hate Brew In the Bag. Trying to brew in cold weather is a ***** unless you sit there and baby sit your mash!

So in Biology class we did an experiment with enzymes that proved that enzymes have an ideal temperature zone & PH where they work most efficiently, and of course different enzymes have different ideal temperatures & PH zones. Enzymes still function outside theses zones just very slowly. The lab...

Or Inbev gains control of enough of the homebrew market so that they can control prices and then they realize that increasing prices reduces homebrewing and increase sales of their crap beer. And why were they able to do this? Because, not enough people stood up and said "No, I'm not supporting...

Your'e still self-righteous for judging everyone who doesn't want to support Inbev

thanks!

I refuse to support InBev anymore than I must. I need some brewing supplies and yeast and was hoping I could get some recommendations for alternative sources. Just to save the time, I refuse to support InBev because I believe that once they regain enough of the market they will slowly revert...

Next Time I do a wheat I think I am going to use 1/2 a smack pack and then if it's not fermenting within 5 days I'll pitch the other 1/2. But 1/2 a smack pack sounds like a very small amount.

Subscribed, I'm in the pursuit of a banana and bubblegum forward wheat/Weihenstephaner clone. I wish you were doing typical 5 gallon batched with standard smack packs or something that made it easier for us to duplicate if you came up with something you liked.

So my heffe came out with more pepper /clove than I like, How do I bring out more banana and bubblegum? Do I ferment cooler, warmer, pitch more, pitch less? Does anyone actually know, or is it just a crap shoot?

Any one have a Pilsner recipe that I can brew ale temps that turns out pretty clean? Is this possible? Thanks

Yooper, help me out. You have two different Cream Ales that both seem pretty popular on here. Can you tell me which you consider better or maybe even describe the difference? Here are the recipes: The other recipe of yours. 7 lbs Vienna Malt (3.5 SRM) Grain 70.00 % 3 lbs Pilsner (2 Row) UK...

Yooper, help me out. You have two different Cream Ales that both seem pretty popular on here. Can you tell me which you consider better or maybe even describe the difference? Here are the recipes: This thread. 7 lbs Vienna Malt (3.5 SRM) Grain 70.00 % 3 lbs Pilsner (2 Row) UK (1.0 SRM) Grain...

what is better to use for higher carbed beers, caps or flip tops?

That calculator is recommending a lot more than 2.6 to 2.9, which sounds about right because I was under the impression that german wheats were supposed to be higher carbed.

How much carbonation for a heffe and can anyone recommend a free calculator for me?