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Bump! Because I'm still looking.

T-58 seems to be the best dry yeast you can use to get a Belgian-y spice flavor that wits, tripels, etc. need. I found this thread where people were reporting their experiences with it, in case you are interested in using. https://www.homebrewtalk.com/f163/safbrew-t-58-a-160245/ I live in...

Where did you get all those great swing top bottles? They are awesome! Did you buy them somewhere, or drink beer that came in them and save them? I don't recognize the bottle from any brand I know. Just curious, because I'd love to add some to my collection.

Not once have I added the yeast after I have aerated my wort, and with 5 years of brewing and 25-30 batches under my belt, I have not had a bad batch from using this method. You will be just fine. Using quality water and ingredients, sanitizing your equipment properly and effective temperature...

Hi, I thought I would chime in because I will be brewing my second batch of witbier tomorrow and have been thinking about my coriander/orange peel additions a lot. With my first batch I went with .75oz (21g) coriander and .75oz (21g) of bitter orange peel which I steeped in hot water for 20min...

Here's what I've come up with so far for a Dampfbier recipe: Dampfbier - Extract version Vienna Lager (3 A) Type: Extract Batch Size: 5.00 gal Boil Size: 3.67 gal Boil Time: 60 min End of Boil Vol: 3.38 gal Final Bottling Vol: 4.60 gal Fermentation: Ale Date: 05 Mar 2014 Brewer: Asst Brewer...

I plan to brew an extract witbier with T-58 on Monday or Tues next week. It's the first time using this yeast, so this thread has been useful. I plan to ferment at about 68-70 to get some good Belgian flavors coming out. Hopefully not too much banana, though. Here's my recipe: 2lbs Extra light...

Bump! I just discovered this style and it sounds interesting to try. Need to find a decent recipe though. It should be a good one to brew in the summer when temps are harder to control. How did your recipe turn out in the end?

Yep, that looks about right. Don't worry so much about the finally gravity. Go more by taste at this point. The yeast are gonna do, what the yeast are gonna do. A secondary will allow it to clear and bulk age a little bit. I would leave it in primary for another week to make sure the yeast are...

Belgian Wits get most of their character from the yeast, so pick the yeast with the characteristics that you want and ferment at the suggested temp for that yeast. Also do your best to consume it fresh. Wheat beers are best when fresh. Your grain bill looks good. Not sure what the 8oz of...

+1 to TriggerFingers, the All Amarillo IPA recipe is great. I've made it a few times and will be making for my next brew! Brew on!

PS I brew mostly ales and try to keep my ferm temps between 64 and 68, trying to err on the side of the lower temp. Works well for clean tasting ales

I ferment in a closet on the first level of my house (no basement here, sadly). I place my ferm bucket in a plastic storage container that I got from Target and fill it with cold water to about halfway up the bucket. In the summer, I swap out frozen cold packs that you would use in a cooler...

I made the Deception Cream stout last winter and it was fantastic. It does get better with age but I think you could definitely make it and it would be drinkable by Xmas. There is an extract and all grain version. Here's the link: https://www.homebrewtalk.com/f68/deception-cream-stout-141483/...

Whats the reason for the yeast nutrient? Your OG is relatively low, so I would think it wouldn't be needed. On the other hand, I guess it can't really hurt. The only time I've used yeast nutrient is when making mead, however I have seen people use it for really high gravity beers. Re...

Did a similar extract version of this, but added 1 lb flaked wheat and 1/2 lb caravienne, so it's probably a little darker than the original. It was fermented, kegged and carbed in 15 days. Perfect for Summer. Here's a pic to make you all drool. I called Wieheissensie Hefeweizen because I...

Ja, das ist gut!

Kolsch: fermented for 12 days at 62-64*F, lagered in secondary for 28 days at roughly 44*F in my garage, temps stayed more or less around 44*F during that time, some sulfur notes at bottling, but supposedly they will age out. Schwarzbier: fermented for 13 days at 64*F, lagered in secondary for...

I did the same thing recently with a kolsch yeast, but I did a kolsch first, then a schwarzbier and last an Oktoberfest. Surprisingly the o'fest came out the best. A helles would be a good one, too.

Poor me! I just cashed my first keg of this great brew this week. :*-( Guess I better get to makin' more. It's true what they say, though, the last pint is the best. I made it last fall and it lasted all winter for me, so the timing is actually perfect, since a nice summery Hefe is on the...