Search results

I'm in Asheville and we brought a bunch of New Glarus (from WI). However it hasn't worked out for us to trade with anyone yet. We are here until Sunday. Any takers who want to trade? We have Belgian Red, Serendipity, Raspberry Tart, Scream IIPA, Enigma.

Over the last 3 years I have been perfecting my Hefe. It's good, but not where I want it to be. I've run experiments on pitching rate, fermentation temperature, open vs closed fermentation, yeast trials, and malt comparisons. I've tweaked it from something good to something great... But it's...

Lately I really dove into trying to perfect my hefeweizen. I've run a few side by side trials for the yeast and it is chronicled here: https://www.homebrewtalk.com/f163/definitive-hefe-yeast-thread-fermentation-profiles-flavor-results-317195/ Now I plan to compare the base malts. I am...

Ok, so normally I would never post a question like this, since I know it just needs time, but I don't have time. I brewed a wit for a festival our club is putting on. It was brewed 5/3/12 and will be served this Saturday 6/2/12. My issue is that it has not come together yet. It's really rough...

I have been perfecting and tweaking my Weiss for the last year. And although I have a great Weiss, it is missing something. I have been soley using wlp300/wyeast 3068 in my recipe, and I've tried many different fermentations but can't seem to get that clove punch that I want! I've also been...

I'm looking for a commercial or homebrew example of a roggenbier. I want to try the style before making a whole 5 gal batch... Just in case I hate it. I love weizens, and the few times I've had rye I liked it, but I know this style is over the top rye... So I would like to trade if anyone can...

Ok, so I am midway through my first mead. A 1.080 batch that finished out at 1.002. I just filtered and racked onto 2 tsp sorbate & 4 crushed campden tablets. I back sweetened to 1.010 with 1 additional lb of honey. My question is how long does it take for the flavor of the sorbate and...

Ok, I'm totally gonna sound like a newbie here. But can I take a hefe that I kegged and transfer out to a secondary with raspberries and hibiscus? My hefe is not good. In fact it sucks right now. See my experience chronicled here...

I hope that someone on here can help. After I post this I will try emailing Wyeast and White Labs to see if the reps there have any help for me. Here is the background info: I Love Hefes, but I can't seem to make one that doesn't have this shrimp-like sulphury off flavor. I have experimented...

I brewed this up a couple of weeks ago and it's fantastic. I want to enter it in the midwinter homebrew competition my club sponsors, but I don't want to lose points for being in the wrong category. I was thinking 20A, but now I question if it should be in 23.... Here is the link to the recipe...

Before I started home-brewing my absolute favorite beer was Leinenkugel's Berry Weiss.... Yes I know... But I really AM a girl. Now a year into brewing I finally got up the nerve to attempt a recipe entirely for me, and as sweet as the real thing. This recipe is not difficult by any means, but...

I've had some fantastic results with my hefeweizen's and some fantastic flops. This Saturday I'm preparing to do a double brew day with 2 different Weiss recipes. One is the recipe I've been using and has won an award, but it is also the recipe I've had giant flops with. The first time brewing...

So with a Friday off and the need to test my restraint and make a 3 gal batch (instead of 5-6) I took this week to plan today's adventures in brewing. Ever since reading the apex brew's kit offering for malted milk stout, I've been wondering if it's possible to make a chocolate malted milk stout...

I just went to the northern brewer scratch & dent sale and picked up a $15 3-gal better bottle. I have wanted to lager, but don't have any extra money to put into equipment. I do have a dorm fridge that I used for aging cheese, but I knew a bucket or standard Carboy wouldn't fit. So I am SO...

Ok, so I'm sure somewhere in 95 different threads are the answers to my questions, but I'm gonna ask anyway. I'm new to washing yeast and have only washed 3 times and re-used on 3 beers with varying success. So my issue is this... I washed and built up a starter for a hefe using WLP300. The...

I'm planning on a southern english brown ale for my next brew. I have never even tasted one, but after reading through the BJCP guidelines I was intrigued. The part of the description that hooked me was "like a mild version of sweet stout or a sweet version of a dark mild". I really am looking...

Help! I don't know what to brew next! My issue is that we don't drink as much as I like to brew. Also I'm a little picky about beers. I don't deal well with bitterness, so ipa's are out. I love most wheats, but my last Weiss was fantastic one week, then horrible two weeks later. I made a few...

I'm wondering if there are any Milwaukee/WI members on here that have any insight into a recipe for Water Street Brewery's Bavarian Weiss? Both myself and my SO love their version. And I've made a few weizen, but they just don't quite hit the mark. My recipe is awesome, just not the same. Its...

I posted my home malted buckwheat for sale. I can't afford the time to mash GF since I guess I don't need to... there is a screaming baby to attend to instead. Here is the link if anyone is interested. https://www.homebrewtalk.com/f16/ingredients-ag-gluten-free-sweet-stout-244016/