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Haven't been on here in a while but saw this question. I mashed at 150F for 75mins. I do BIAB in a big pot so this was a pretty simple single infusion. Did a sparge of sorts, letting the bag drain and rinsing with sparge water at 168F. I did do a 90 minute boil. This is definitely the best...

I bottled a dunkel with 3068 recently and it had a sour smell. Like the typical banana you get from a hefe mixed with a sour bite. Just had a bottle and can safely say that it tastes (and smells) just fine now.

So brew-in-a-bag results in more trub? I've never heard that. I've only done BIAB so I have no frame of reference... I always figured that the grain and strainer bag was acting as a filter just as much as in a normal MLT. If you are thinking that no-sparge is the culprit then maybe you can...

I too needed a huge blowoff tube for 3068. I had been warned fortunately so I was all set. Bottled my batch last week after an extended primary (got busy and never had a chance to bottle). Sample tasted good. The smell was much more banana than I wanted. I had kept temp on the low side...

Using carb tabs rules out a problem with the amount of priming sugar or with the priming solution not being properly mixed. If the bottles have spent 3+ weeks at room temp and aren't carbed, then maybe our bottle caps are the issue. I had two batches of uncarbed beer. Couldn't figure out...

I have mixed feelings. It turned out very drinkable. Very lively carbonation, a slight acidic twang, and a good grainy/wheaty character. But it did not get as sour as I would have liked. I attribute this to not growing a starter of the commercial lacto. It seems people have a tough time...

Personally, I would go easy on the dry hopping with NS in a saison. The nelson sauvin hops are pretty pungent and it will probably take a bit of adjusting to balance the saison yeast with the hops unique qualities. In my experience its tricky balancing belgian yeast with hops - though it looks...

Great advice. There are a million ways to brew and in my (limited) experience, it's pretty hard to mess up. Enjoy!

I find I get better results with a little lower grain to water ratio - about 5 gallons per 10 lbs (or 2 qt per lb). Then I batch sparge and add the second runnings til I hit my target gravity (and hopefully target volume). My sparge is really just a batch sparge a la DeathBrewer's method or...

Haven't seen much posted on these types of recipes. I've heard of smoked hefeweizen, though never tasted one. But its winter and dark beers seem more appropriate, so I just brewed a smoked dunkelweizen. Amount Item Type % or IBU 6.00 lb Wheat Malt, Ger (2.0 SRM) Grain 58.54 % 2.50 lb...

New York has become a great beer city. Plenty of brewing history (especially in Brooklyn). Plus you have Sixpoint, Kelso, Chelsea Brewing Co., Captain Lawrence, Keegan Ales, and of course Brooklyn Brewery just to name a few of the local breweries. Great beer bars, with more popping up everyday...

This beer was inspired by Victory's Prima Pils and Mikeller's Nelson Sauvin Single Hop IPA. I love the way the hops shine through in Prima and was fascinated by the passion fruit flavor/smell of NS hops in the Mikeller beer. So I decided to blend the two in an Imperial Pils of sorts. When I...

Well, after a nice long lagering, I'm finally bottling this imperial pils. OG was 1.078 and FG is 1.015 for a big 8.24% ABV. I used Pac Gem for bittering and NS for flavor and aroma. 63IBU in total. Just tasted the hydro sample and its incredible! One of the best tasting beers I've had...

I think I want some esters, but want to focus on clove and minimize banana/bubblegum. Thinking maybe WY3068 and keeping the temp on the low-side. I was picking up bottle caps and some priming sugar to bottle my first lager and free up the fermentor for this. Since Whole Foods Beer Room in...

Wow, thanks. I've never brewed a wit (done a few unspiced wheat beers though). I think I stole the amounts from a wit recipe on here but maybe it was a 10 gallon batch.

I don't know if this fits a category per se (sort of dunkelweizen, sort of wit I suppose). I've got the urge to make an easy drinking winter beer, not too sweet, just enough alcohol to block out the cold. I put together this recipe as a blend of Belgian Wit and Dunkelweizen. The goal is to...

I brewed mine like a regular IPA but subbed Belgian yeast. Not sure if it was the crystal malts or that I let the fermentation get a little too warm but there are some flavors that just don't mesh well with each other (maybe all of the above). I say go Pils and sugar... and don't waste money...

Add another vote for Kaiser's recipe. Damn good beer... in fact, it's Friday, think I'm gonna crack one open now! :mug: I can't say if it's "authentic", but Kai seems to be pretty well respected on here and his posts on German styles are thorough and extensive. Oh, and for a commercial...

You got me.... sure others here have a good answer though.

reviving an old thread here, but I've got a well hopped imperial pilsner fermenting right now and after 17 days its still going strong. I've never used S-23 before and wonder if this is normal. OG was 1.078 and I'm keeping temps at 50F. I pitched a packet of S-23 into around 2.5 gallons of...