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Hoegaarden is Pasteurized, i.e fermentation yeast is dead. So what you propagate from bottles is the carb yeast, which for sure is not the same as the fermantation yeast. There are only a few breweries left in Germany that does it the old way with no past. and filtering, Schneider amongst...

WOW - is this label created on an ordinaty PC? How, and which program/SW? It's beautifull.

LOL . Honesty just beats about everything! You´re definately NOT wrong. Cool ;)

San Diego Super Yeast WLP090

This might seem a stupid question, but did you add the honey as a grain or an adjunkt when formulating the recipy? You didn't take a reading before adding the honey?

We've got theese blokes killing all myths..well guess they're the MythBusters within brewing :rockin: http://brulosophy.com/2015/10/12/the-mash-high-vs-low-temperature-exbeeriment-results/ BR Folke

I always use one of those digital thermometers for cooking (don't know the word in english) set at 98°C with alert. Never failed so far...:)

http://brulosophy.com/2015/10/12/the-mash-high-vs-low-temperature-exbeeriment-results/

https://byo.com/hops/item/442-cereal-mashing-techniques I recon you could use your alfa-amylase instead of a part of your grain bill for convertion of the adjunk. Cheers

I would go for something like Magnum or Warrior or even a noble as Hallertauer Mittelfrüh (does really good with wheat IMO) as FWH targetting 25-30 IBU, and then use the whole amount of Galaxy as whirlpool,hopstand and/or dry hops. Think you'll get the taste you require. BR Folke

There's heaps out there.. http://beersmith.com/blog/2011/11/17/brewing-beer-with-dark-grains-steeping-versus-mashing/ http://www.homebrewersassociation.org/how-to-brew/cold-steeping-getting-the-most-out-of-dark-grains/ http://www.brewersfriend.com/forum/viewtopic.php?f=3&t=1752 BR Folke

What's the IBU goal? Why use Cascade as bittering hops? If we're talking 15-25 IBU I probably wouldn't even go for a bittering hop at 60 - just targettin the IBU's using the Galaxy at the end of the boil. Just my 2 pence :) Folke

Never racked to secondary and never will. Useless, waste of time and just another risk of gettin' infected..:) BR Folke

Uh, sounds interesting!! How much lemon grass pr. 5 gl.? Boil or dry hop? :mug: BR Folke

I'm the "No-Racking-Type" Have never done it - never will :D

Why rising temps. before packaging? I always bottle at CC-temp. - ie. 3°C - and had never had any issues priming and carbonating. Well, I wouldn't drop it. How much StarSan did go back? The blow-off should be sterile, so I would give it a really gentle stir and go for a taste. :)

There's a sticky: https://www.homebrewtalk.com/showthread.php?t=60576

In a BeerSmith podcast (can't recall wich), either Randy Mosher or Denny Conn said something like: "If you want that taste of Chocolate, don't use Chocolate malt, use Caraffa"

guess your stoves in the US are a lot more heavy duty than the ones we buy in Europe! :D I had to buy a 9kW burner to get the job done...:D

But did you boil it for like 10 minutes? :)