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I've heard this a lot about wheat beers... Did you use LME or DME? I haven't yet found an LME that is a really light wheat. Usually I can only get Bavarian Wheat in LME, which gives you a color like a light dunkelweizen or the Schneider-Weisse Hefe. This is way to dark for a Wit or most wheat...

Thanks for the replies everyone. I've got a chamomile and lavender belgian wit chugging away in there right now!

Great! Thanks for the reply, tjpfeister. I was just concerned because I know that with wine, infection is less of an issue and figured that maybe this wasn't suitable for brewing. I'm happy because I like all the headspace in this primary as I'm particularly fond of those wheat beers and...

No frulli?

Hello all, I'm a pretty new home brewer. I just got this kit that says it is for both wine and beer. The primary fermenter is one of those deals that looks like a diaper pail (I found a picture of one and it's attached). The lid is not airtight and apparently allows gass to escape between...

Taking this thread a little of the topic of lemon... I've never heard of adding dried rice before. I'm curious about this. How is it added? What beers? Is that a regionally specific thing?

From what I've read, this really comes down to a personal preference thing. There is evidence for either way being traditional.

What he said... blending is not bad in and of itself, at all. Play with it and find something that works for you. Look on the bright side, many experiments make for much beer!

correction: not "about" 2 weeks, but at least - all of these measures are AT LEAST.

I'm going to pick up on what Revvy was saying as well... One thing you haven't mentioned is wether or not you're doing only one fermentation, or if you'll be transfering to a secondary as well. Though you don't technically need to transfer to a secondary to make beer, your brew will benefit...

Pitched the yeast from the started and got a krausen about to-scale of the starter, as I had expected. It's maybe 1.5 - 2.5 inches, although its going down a bit now in day 3. One thing I really noticed here was that it took a little while for any visible signs of fermentation to get...

I'm making a pumpkin ale with 1728 right now, and I've noticed a very small krausen with my starter (at 19*C). That being said, the airlock is very active. I'm curious to see what this'll do in primary.

I've just made a starter with the 1728 ( I'm about 17 hours in now) - I've also noticed a very small krausen as well. It's pretty much kept in the 1/2 inch area (fermenting at about 19*C (@65*F)). Nonetheless, the airlock is going nuts (burps every 10 secs of so). I've heard some reports of...