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The bottles are still bottle conditioned.

Thanks guys! I think I'll go with a chinook/simcoe combo with something citrusy for balance. My last brew (now conditioning) had a lot of simcoe so I'll see how that one comes out first. I like the tree sap idea too. I might give that a shot sometime as we've got no shortage of pine trees...

What are the piniest hops? I want piney hops for aroma. I like citrusy flavor hops but I want the aroma to be like sap from a christmass tree. What say you?

Sounds good guys. That's what I'll do. Cheers.

I was supposed to brew today and didn't get the chance. My next opportunity would be in 5 days. I'm brewing a 1.074 saison with wyeast french saison yeast. Yesterday I made a 2000ml starter. Since I have 5 days now I thought I might as well bump up the starter once or twice and make sure...

I think the secret spice is pepper. I brewed this recipe a couple months ago and I'll be brewing it again this weekend. I used 20 black pepper corns, cracked them and added at flame out. It made the beer finish with a slight peppery character that you might not notice unless someone told you...

Never mind- your FG was in your first post.

I didn't boil the hops in water alone. I had steeped the flaked wheat and oats first so there were some proteins and sugars I suppose (not much though). I'm new to this so I don't know a whole lot about hop utilization. You're right, there are a lot of conflicting points of view on this...

Just started drinking this one a few days ago- came out great! I did a 3 gallon boil and added the malts late. Steep .5 lb flaked wheat and .5 lb flaked oats for 30 minutes in enough water to cover the grains. Take the grains and add as much water as you can boil. For me thats about 3...

Sorry to hear that you're not loving your witbier. A couple thoughts: I've had success with late extract additions. From my understanding this lessens the chance that malt will caramelize in the kettle. For my wit I added 1 lb DME with 30 minutes remaining and 5.5 lbs LME (40%wheat...

Regardless of the method used, I can tell you that Samuel Adams labels are very easy to remove. I do it with just warm water and a sponge for the glue, which comes off very easily.

I'm not very experienced (my second ever brew is fermenting right now). My first brew was a witbier and it did get a little funky tasting as the time to bottle came closer. I bottled after two weeks and started tasting the beer after 8 days in the bottles. The carbonation really dried out the...

Thanks! That's good to know. My first brew was a Brewers Best witbier. It came out pretty good but I'm used to Allagash White which is fantastic. I'm trying a clone for my next brew.

I just made my second brew. It's a 1.076 OG IPA (extract). Due to a piece of crap thermometer, I unknowingly pitched at about 76 F (white labs cali ). The bubbling was intense after a few hours- thats when I saw the temp on the thermometer. I packed some ice around the bucket but it took...

Thanks everyone for all the good advice. I ended up keeping it simple- 2 liter starter, 1.04 og, pitched at 24 hours. My beer began a violent fermentation in about two or three hours! I'm not sure exactly how long since I had a little "nap" after brewing.

Even better- in that case I'll make the Starter Saturday and pitch Sunday.

Well, I'm gonna start it tonight and I'll brew Sunday afternoon so it will have about two and a half days. My first brew stayed right at 68 F even at night when the temp of my apartment would drop so I think I'll be all set. Thanks!

How much time should I give it? Thanks for the help.

I'm planning on brewing my second beer this weekend. It's an IPA and it should be about 1.076 OG. I'm using a White Labs California Ale yeast. I've heard two different theories regarding the starter's OG. Should my starters OG match that of my brew's OG or should it be lower (around 1.04-1.05)?