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Hi, any thoughts on using Hallertau hops for bittering (1oz 60 min) or would I be better off using an ounce of Perle? Below is the basic schedule...substitute Perle for Hallertau? Im open to ideas!!! Thanks :mug: 6 lbs Pilsner DM 1oz Hallertau 60 min .5oz Hallertau 15min .5oz Hallertau...

Went out of town for 5 days. When I left, the beer was fermenting along and it was a nice golden color. When I returned the beer had changed to a brownish color. I had a wet towel and fan on the carboy and it was at about 68 degrees (approx). I asked for a friend to wet the towel for me...

I bottled in wine bottles and I used tasting corks. I have discovered they Do Not Work. The carbonation shot the tasting cork out of the bottle like a shot out of a gun. The Question: The bottles were left uncorked for a couple days 2-4 (unsure, I was out of town) If I cork the bottles...

Brewed a Dry Irish Stout on 6/9 & pitched yeast (wyeast irish ale). Next day fermentation was rocketing along. By 6/12 it had slowed/stalled. Took an SG reading on 6/16 & 6/17 - 1.017. I roused the yeast on 6/17 and today the SG is 1.016 @ 66*. {I would assume that you should still add +1...

When I add wort to the primary I pour it thru a strainer. The strainer I use is very fine and removes ALOT of the hops from the wort, which makes for very clear beer without using a secondary. My question: Is adding aroma hops useless because the get strained out? Should I "dry hop"...

Hello, Im going to make a German/Czech Style Beer. And I have a few questions: 1) Which Dry Ale Yeast would be better, Nottingham or Safale K-97? (I plan to rehydrate) I have never used either before and they are my only options unless I pick-up another Yeast Pack from the LHBS. 2)...

I know that Wheat beers are to be consumed while young and fresh. What are the detriments to aging it? Will the flavor mellow out (loose flavor) or will it go bad quicker that other beers? I am asking because I didnt add enough water to my concentrated 1.5gallon boil, and the Weizen has a...

I have been using bleach as a sanitizer and am going to buy one of the commercial brands. Is there on cleaner that will "do it all". Or should I get one for the glass carboy and a different cleaner for bottles and accessories, siphon, tubing etc... Is this a good idea or is it over-kill...

What are the advantages to late extract additions? -- I have read that late extract additions make the beer lighter in color, but I have also read a longer boil of 90 minutes would make the beer lighter in color too -- Is there a reason to boil for 60 minutes other than for hop bitterness...

Are there any advantages/disadvantages to doing a 3 gallon boil as opposed to a 1.5 gallon boil? I am not ready to do a full boil and was thinking of doing a 3 or maybe 4 gallon boil on my next batch.

I just made a Honey Weizen from Northern Brewer. The recipe called for adding 1lb of honey in the final minute. What is the best procedure for adding an ingredient for the last minute? I removed the wort from the burner, added the honey, put the wort back on the burner, brought it back up...

Hello everyone......I want to try to make a beer similair to Hacker-Pschorr Weiss. I got this info off Wikipedia: Brewed with pure spring water, Hacker-Pschorr's centuries-old, exclusive yeast strain, Hallertau hops and 60% malted wheat and 40% malted barley. 5.5% alcohol by volume. 4.3%...

I made a yeast starter with 1/2 cup of Pilsner DME and 1 pint of water and added Wheat Yeast (Wyeast). I am going to add this starter to a Wheat based Extract. I read something that said the starter wort needs to be the same extract as the main wort. Is this true? Since I used Pilsner...

Hello, this is Paul in Maryland. Im patiently waiting for a 5 gallon batch of kolsch to stop fermenting!! :drunk: Then I am going to start on a honey weizen, cant wait. :p