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What yeast are they using? There would be a big difference in how you ferment it if it's just a straight yeast strain versus a yeast/brett/lacto/... mix.

Yeah I don't have any experience with lagers so I just made sure to make it clear it was for an ale. The 1-2 months was in the bottle at room temperature, I'm not sure how you guys are storing the lager.

I brewed a pale ale with Nottingham at too high a temperature and got lots of bubblegun flavors. I forgot exactly how long it took, maybe like 1-2 months, but the bubblegum flavor went away.

So I'm getting ready to do an extract of this recipe and was wondering about when I should add the European versus the Lacto. I see some are saying it's not sour enough but others are saying it's too sour. The only beer of this style that I've had is The Bruery's Hottenroth, which was...

I'd do a wheat. The wheat beer I last did was fast and actually better young than aged. I used WLP 300 and tried to keep it on the warmer side for lots of banana flavors.

OP, do yourself a favor and pick up a yeast like WLP 300 next time you do a hefe. I've used WB-06 with a hefe before. It turned out OK. Next time I used WLP 300. Like night and day. The yeast truly helps to bring the flavors of this style. Also about aging hefe's. I fermented mine for...

So I started a cider a few weeks ago. There was a lot of fermenting and bubbling going on in the first few days; everything looked fine. After about a week, the weather started going from extreme hot to extreme cold and I just found that my fermenter is under a pretty heavy vacuum. The three...

Go Belgian

Ahh OK thanks. I'll decide how much lactose I want to toss in then. I guess I'll give another grocery store a try to check for more frozen juice.

OK so I've got the ingredients for this recipe. For those who made it with the 0.5 lb of lactose, what did you think of the sweetness? If you could go back would you add that much or back off some? Also, the store didn't have the Blueberry/Pomegranate juice concentrate, so I grabbed two...

Would there be anything wrong with dissolving the lactose into the juice before fermentation instead of adding it at bottling?

Both of these are recipes you may want to check out, they both use Chamomile. I'm planning on one of these in the near future. https://www.homebrewtalk.com/f71/el-segundo-grado-witbier-87679/ https://www.homebrewtalk.com/f14/just-another-brew-day-pics-99893/

The Bruery uses lavendar in their Orchard White. Tastes really good

It looked like this right before you bottled? Did you check FG?

If you like lots of banana what about using a hefe yeast like WLP300?

Sounds perfect to me. I'll be brewing this once I get a few more bottles cleared. :mug:

How much does the grapefruit flavor come through? How about the other spice flavors? I've done a few wits but the spice flavors are really faint, and I want there to be a little more presence.

I'm just finishing a batch with WLP300 right now. Midway through the fermentation I was also getting rotten egg smells and pretty strong off flavors. Fermentation now seems to be done and it tastes really good, just give it time to finish fermenting.

Yeah the bucket was dry, it was my bottling bucket that I hadn't used for half a year. I don't think anything was spilled into it because the bags of grain stacked on top of the bottom one look OK.

So about two weeks ago I bought some Red Wheat and German Pils. The grain was crushed, put into paper bags, and left in my room in a plastic bucket. I find today that the bottom of the bottom bag is wet. The wet part of the grains has some white mush on them. They smell very slightly sour...