Search results

Brewing an American Wheat with honey/lemon adjuncts. I want the citrus/fruit profile of the Citra, but not overly bitter. Would a 50/50 mix in the last 15 minutes work, or for this style beer is one preferred over the other?

I'm at the 2 week mark for fermentation of a Bavarian Hefeweizen. BSG's Bavarian Hef extract kit: 2 x 3.3 lb cans Wheat LME 1 oz German Hallertau hops 11.5 g Fermentis WB-06 My gravity's at 1.012 (1.010 being the goal), but I still have a lot of crud floating on the top. Which leads to my...

Interesting idea: https://bullcityhomebrew.wordpress.com/2012/04/03/easy-diy-wall-storage-for-your-beer-and-wine/

Does anyone label with some type of glass marker? Or is everyone using labels? I thought about getting these reusable semi-permanent labels: http://garagemonk.myshopify.com/ Or cling labels: http://www.beerclings.com/ http://www.grogtag.com/front-only-basic-label Or I assume you...

Brewing a Bavarian Hefeweizen; opened up the bucket today to take a gravity reading. I'm at 3.5 days. Results below. Looks like beer. Smells like beer. Tastes kind of like flat beer (but a little sour - normal?). Gravity reading was 1.016. Everything look normal? I'm I on course?

Is there some type of marker that will stay fairly well but will also come off with oxyclean when I clean my bottles? Something like: http://www.michaels.com/craft-smart-chalk-marker-set-commercial/10248384.html

Many suggest blending to achieve the shandy, but I like Curious Traveler's because the flavor feels more integrated. I found this article: http://www.washingtonpost.com/lifestyle/food/shandies-where-beer-meets-lemon/2013/05/13/52cec554-b738-11e2-92f3-f291801936b8_story.html which gives...