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OKay. I'm gonna need a little clarification because this iis gonna me be my 1st AG batch (3rd altogether). I plan on adding some orange zest like I did to the original extract recipe I used. You think it would be good w/ this recipe?

would this wind up tasting Pale Ale-y?? I'm wondering because my recipe called for 1/2 pale and 1/2 wheat. But the other one calls for 2/3 Pale, adn 1/3 wheat. Should I alter the recipe so it's 50/50? What type of Wheat malt should I use? And also, is 2-row malt the same as 2-row Pale malt?

cool. I think I'll use that. thanks

Hi. I've only made 2 batches so far, and they have both been extract. for my last batch I made this recipe: Weinstephan Wheat Grains 1 lb Munich 1/3 lb Crystal extracts 1 qt pale 1 qt wheat Hops 1 oz Hallertau (bittering) 1/2 oz Hallertau (finishing) White Lab Liquid...

It's pretty damn tasty. I don't really taste the orange much though. I would like to make another batch just like this, but instead of it being extract, I would like it to be AG. Can some one help me pick out the ingredients for a similar AG batch? or just a name of beer, or direct me to...

the booze is bottled :-)

Thanks for clearing that up. I won't start arbitrarily swirling the yeast, but I will taste it with/ without the yeast and see what i like. I just never knew people actually eat the yeast until I read another thread.

Thanks. I'll check out the threads. I think that's what i'm gonna start with. I'll probably pick up the variety case of sam adams or something. Then I'll take it from there. I planned on doing that, actually I still kind of do. But I'm not sure what I can screw around with. I guess...

I'm trying to train my pallet to recognize different flavors, but it's not so easy. I know one, possibly the best ,way is to make identical batches of beer, slightly altering one thing at a time. Like brew the exact same batch but w/ different type of yeast/ more or less hops/ different temp/...

I guess this is kind of where it varies from person to person. I see a lot (probably most) of people saying exactly what you said, bottle after the SG is consistent. Others say a week or so after it's consistent. And then others just say screw it all and just bottle after a month. I did take...

Yup... exactly like I though... Thanks for the help. I should be brewing my 3rd batch (1st AG) in no time

Tsuyako... i think they just use Beersmith. I have a couple questions probably anyone can answer... DB said "i started with 3 gallons and i lose a gallon to absorption, so i want my sparge water to total 3 gallons...this will give me 5 to start:" I'm confused about this.. Can someone explain...

Gotcha... Thanks for clearing that up.

That sounds really cool. I might actually do it. I just wish they were closer. I actually go to school in Piscataway, so it's even further from there. thanks

I live in north Jersey, North Bergen area. the 2nd link didn't work, but the first one was good. I didn't realize they were mostly free, and for, and actually encourage inexperienced brewers. I think this will be my best bet. Thanks. I will have to see if there are any classes, but I'm...

Do they exist? I'm just starting in the hobby (brewing 2nd batch) and want to learn about different flavors in beer and the different types. For example, I would like to taste 2 similar beers side by side, but one with more/less/different ingredients so I can learn what each flavor is. I...

So my baby's been fermenting for just over 3 weeks. I haven't really done anything since I threw it in the closet. It's been pretty steady at about 68-71 degrees. Just to make sure, the SG doesn't really mean squat to me right now, right? I'm not worried about alcohol content and I forgot...

Thanks. You guys completely cleared that up for me. Makes a lot sense now. Frazier, yea, i figured out that no one method is better than the other. Not from experiecne, but ive read enough threads to realize that you can get a very good batch from extract.

I know the whole extract vs PM vs AG thing has been beaten to death, but I'm still confused. They both look exactly the same except in PM 1) it's a larger of volume grains that are used in the beginning and 2) there is a sparge. I read a kajillion things comparing one to the other in terms...

Not sure about the quality, but I used a bottle of White Lab Liquid Yeast, Hefeweizen Ale Yeast WLP300. I pitched around 70, bottle said 70-75. I added the zest of an orange and a half about 8 mins left in boil. I'll let you know how it goes, and thanks for the help.