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Post your results on this recipe if you do it. I'd be interested in trying a higher ABV version of this.

Currently fermenting this for a wedding. Did a 10 gallon batch. This is the 3rd time I've brewed this beer and the first time I've actually understood the concept of "First Wort Hop." I always just did it as soon as it got to boil, but now I did it right. So hoping to see some difference. By...

Cool thanks for the heads up. Appreciate it.

Ok that's what I thought. I was over ambitious and did a double brew day in AZ when it was over 100 degrees outside and I pitched the wrong yeast. So thought I'd look up info on this yeast and found someone fermented at 54, but I'll raise the temp up to the low 60s maybe and see how it does.

aw man! How'd yours turn out at that temp? and do you remember how long you did at each temp?

when you start enjoying lighter styles i.e. blondes, browns, ambers, pales, low abv stouts cuz you're not good enough to make the big barrel aged stouts you so desire

So I'm tweaking a blonde ale to make for my sister in laws wedding. Trying to make it as clean and crisp as possible. Looking through the site I saw to ferment at a low temp, so I'm at 54. Should I just leave it there til its time to keg or bring up the temp to finish fermentation

I've never messed with water chemistry, I usually use filtered water from a refilled 5gal jug and never even thought about that. i'll have to try that out thanks.

just brew a low abv blonde and throw in some vodka before you keg haha

So I've brewed a couple hefes, one being EdWorts recipe https://www.homebrewtalk.com/forum/threads/bee-cave-brewery-bavarian-hefeweizen.35679/ and another very similar, both using the Wyeast 3068 Weihenstephan. But it comes out thinner than I'd like. Taste is fine, but I'd like more body to...

Numbers were good, recipe tweaked a little...on accident haha. I doubled the first hop addition cuz I read the recipe wrong. So I'm assuming it'll come out significantly more bitter

Brewed this today with my 4 month old baby girl. She doesn’t look interested here but I promise she was haha.

So the whole fermentation at 54? Odd question, but would you take the wort down to 54 before pitching? I have a temp controlled fridge so that would be fine to keep it low.

I've done that a couple times and it still tasted great, never tried it side by side with the original recipe, but it defintely won't hurt anything.

Great minds here man. I'm wondering the same thing. The AZ summer is peaking its nasty head around the corner and I need a quafer. This blonde is an amazing recipe, but wanna give it a shot with a kolsch yeast

I've brewed this wonderful beer at least 3 times now. Gonna give it a go again in a few weeks. A friend and I wanna do a kolsch. Would throwing in a kolsch yeast work with this recipe? Or should I just look up an actual kolsch recipe?

Once I got into craft beer it took me at least 5 or 6 years to appreciate any pale lager. Some of the dopplebocks and other bigger styles were fine, but any pale lager no matter how good brought me back to BMC beers. I hated them, just that lager yeast had the weird flavor no matter what the...

By far the best beer I've brewed. Great recipe!

+10 Hot Winter Saison = 352.75

Screwed on the wood to the doors and used liquid nail on the sides.