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I have a question about a hefeweizen homebrew. I have travelled and met a large number of germans in my life who swear by hefe's, they fancy themselves experts of the beer. THey ALL swear that in bottles you need to either roll it or swirl the remains at the bottom to get the cake at the...

very mellow. i think the sweet spot for this was around 4months or so. i made it in mid-late july, it was almost perfect in december. i still have a few bottles floating around, im dont really want to drink them ha! i actually still have my 4 grolsch bottles to open, one of them i owe to a...

Just wanted to update this, i bottled this in august after a month in the fermenter, left it alone for three months. Tried one with some mates when they came for a visit in october, VERY strong banana esters. It dissipated eventually but it was a bit unsettling. left it alone for another two...

im pretty limited by space for everything(along with juuuuust about every other kind of beer besides ales) so my choices are pretty limited, but many thanks for the suggestions/heads up everyone!

i was thinking about the cost too, but i found a local place that has a LOT of kits that are pretty damn cheap, like $30 all in, so for $30 for two cases, i/she can deal. Its the turnaround time thats key. I dont mind the 3-4months for something like chimay, its the OTHER beers that i dont...

Im trying to convince the SO that i need another fermenter, she drank the majority of my first beer, and she already said she doesnt want to wait for my chimay to be ready in december/january so it looks like i need more a) space or b) fermenters...

I wish i could figure it out, lost here about this. Between the suggested times i hear for conditioning and whatnot, i cant keep even one 5gal batch around long enough to have different beers around my place.

k, thanks all! in terms of the temperature, how high is TOO high for it? my apt is currently low 80's, im trying to keep it around 70-74ish but people here are saying let it ride up. i read some people say belgians like it when the temp ramps up, but is there any adverse affect if you just...

now when you say it will be drinkable after three months(or 4-6 months for best results), thats total, right? not three months bottled?

I got the recipe off of here, brewed it and tossed it in the fermenter wednesday night, its bubbling like crazy still. Was originally thinking about 3-4 weeks in primary then bottle and condition for another 3-4 weeks, but somewhere i read that youre supposed to leave it alone in either a...

hmmmm, im guessing a tub of water then. didnt know there was a difference? completely new to this, a few friends of mine that used to brew told me about this method, they called it swamp cooler method or whatnot. what would be the difference?

does fluctuation matter with the fermenter temperature tho? if it varies between 66-70(with slight dips up/down from there) does that affect anything in regards to the beer?

Im doing my second batch, a chimay red clone, and its bloody hot in my apt. so before i did anything i got a bucket, doing teh swamp cooler method. definately is working as the temperature is a nice 68ish and the blowoff is bubbling nicely. my question tho is how do you regulate the water...

i just made a chimay red..ish extract thing, followed everything almost to the letter, santized the crap out of my equipment, but when i poured the wort into my fermenter, i noticed lots of weird little soap-like bubbles on top of mixture. I havent used *any* soap with my fermenter, just what...

was just thinking that myself! good call on the beer!

yeah, i figured it was that i didnt leave it in the primary long enough, but it might also be that the yeast ate the priming sugar. like i said, first time i brewed so i was wondering for future thouughts! cheers!

I just sampled a beer i brewed about a month ago, accoring to more than a few people i bottled it early. I just wanted to know how bad i screwed up. turns out, not that badly. But when i went to sample the beer, i noticed quite a lot of sediment and that whole yeast cake crap in the bottom of...

what 'sanitation process' do you mean? to extract it from the container like drathdone said? i reckon you mean with the knife or scissor or whatever to open up the container, ja? sorry, i know im asking dumb questions but my lhbs is useless with information, i asked three different people who...

not for nothing, but help me out seeing that im completely new to this. how/when exactly do you add this? to the fermenter before adding the wort? or to a sink when you put the wort pot into it to cool it down before adding it to the fermenter?

that recipe sounds fantastic, many thanks!