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Im about to bottle a citrus wheat with nottingham. Havnt bottled it yet but the sample i tried was downright delicious!

kiwi wheat sounds kind of tempting

Welcome to the Boards Big Ole' Loe!! I spy.

Supply and demand my ass. Its been over thirty years since we have built an oil refinery. Why? If there is a high enough demand to keep gas rising on a daily basis why not increase supply? Oh wait thats right if the price of gas goes down the government gets less money. You think maybe there is...

yea or two or three more carboys!

Cool thanks for being honest with me tex law. i would hate to ruin a batch due to my impatients.

All i have equipment wise are the cornys right now. Ill be getting evrything else over the next couple of weeks. Getting another carboy is another option but if its possible i would like to use the corny as a storage tank until I bottle it or decide to force carb it.

I have a Chocolate Espresso Stout thats been sitting in secondary a little over 2 weeks. I recently aquired 4 corny's, and i was wondering, Since im not ready to bottle the stout but would like to free up the carboy for my first batch of apfelwein, should i add the priming sugar and let it...

DEVASPAWN- Yes you can but its been mentioned before that anything you add to the beer like orange peel for example may carry through a tiny bit into the next beer. This is my first time pitching onto a cake though so really i have no idea.

I brewed a citrus wheat on 2-11 after reading around the forums ive decided to just leave it in the primary the entire time. After I bottle it im gonna pitch another wheat beer on the same cake.

WOW! A lot of you guys are doom and gloomers saying there is a slim to none chance of opening a brewery brew pub whatever. Im sure that people told the wright brothers that they could never make a flying machine too! Guess what they DID! I guess what im saying is there are always going to be nay...

homebrew? or commercial stuff?

I just brewed up a wheat beer using a packet of nottingham dry ale yeast (re hydrated), and i had a huge fermentation with a pretty big krausen 4-5 inches. Temps started getting a little hot, with the active ferm. so i had to put the carboy in the bath tub with cold water to keep it down at 66-68.

Ive had this in bottles for nearly two weeks, I opened one after a week and a half and it was carbed perfectly a little on the sweet side but im thinking the flavors will balance after a couple more weeks. Overall this is gonna be a beut.

Oh ok I see. Well I brewed this up on Monday night, using 6# wheat DME (55/45), .5oz whole cascade 7% (60 min), 4 oranges and 4 lemons zest added with 15 min. left in boil, then at 5 minutes to go i added .25oz santiam pellets 4.6%, cooled to 70 in 25 min. w/ ice bath and pitched 1 packet...

doesnt weizen mean wheat?

My first brew was 12-28-07 and to date i have brewed 20 gallons of beer (5 gal. batches). Ever since i started looking into home brewing and researching the whole process I havn't been able to stop!

That Sam Adams Cream Stout kicks ass. Just finished off the last of a 12 pack. Id be interested to see what your clone recipe looks like that your brewing up.

Glad I stumbled across this recipe it sounds D-Lish. Im getting ready to brew it tonight, im using cascade hops instead of the halertau. Im also going to add probably a quarter ounce of hops at the end of the boil. Cant believe how simple this recipe is, this is my first weizen I cant wait!

My girlfriend just sent me an e-mail with a link to walmart's website and they sell kegerators!! Personally i would think that walmart would be the last place to sell five and six hundred dollar kegerators! Thought this was funny and wanted to pass it on.