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Moved to secondary today (on the 7th day). FG was 1.08. The beer smelled more yeasty than my regular bitters, and tasted OK. I think I can distinguish coriander, but hardly any orange. I may be wrong, but there is some smoky aftertaste. Now the plan is to keep in the secondary for two weeks at...

Double wit with 14 lbs of grain - looks like Blue Moon on steroids :-) My brew took only 10: 5 lbs Belgian Pils, 3 lbs White wheat, 1 lb flaked oats and 1 lb of flaked wheat... I noticed that AHS offers double yeast pitching - did you do that? So I see our wits are quite close in time - I brewed...

Thank you for a good advice! I checked all the 16A witbiers - none of them has dry yeast as an option. There are quite a few weisbiers and hefes that do call for Danstar Munich German wheat dry yeast... I have just brewed my first batch of beer with wheat, and I used Safeale T-58. It will take...

Thanks for looking! Hmm, I have about a dozen of AHS instruction sheets for different beers, and all of them give a choice of yeasts...

I have enough grain leftovers for a couple brews, so I will not order this kit from AHS now. What I need though is yeast - could you please tell what kind of dry yeast the AHS instruction sheet calls for?

That's the question! Are there any known infections that contribute only to cloudiness, leaving the taste OK? Also, I forgot to mention in my first post that the fermentation didn't look any different - no strange looking foam, smell, or anything of this kind. Just as usual.

Isn't a stick welder better for this job?

For some reason which is beyond my understanding, SWMBO was never happy with my glasses, mugs and pints sitting around the house at random places. While her point "Why should one have more then one vessel for beer?" has a right to exist, it completely fails to recognize the variety of beer...

"Sanitized" can be read in many ways. Washing with dish soap and rinsing with hot tap chlorine-filled water is enough for closing the carboy while shaking. When I need to sanitize the carboy, I do more - I fill it with cold tap water mixed with 7 tbs bleach and let it sit for about an hour, then...

No buckets here, sorry! I wish I could stick my arm in the carboy, grab a stopper, and then pull it out :-)

Sorry if it had to be posted elsewhere, but since the brew under question is all grain, I decided to to try it here. The story is simple - when I was shaking the cooled wort in a carboy to give it its five minutes of aeration, I accidentally pushed the rubber plug too far, and it fell right into...

I believe my starter took care of that? And as I mentioned, the FG stabilized for the past few days. What do you think?

Thanks for the peace of mind! BTW, the instructions come from Austin (AHS).

Liquid yest gurus, please help! After about twenty successful (to my taste) brews with dry yeast, I decided to try the liquid form. It was an AG Double Chocolate Stout, The yeast is WL London Ale 013. It came to me by mail, the ice pack melted of course. I made a starter with DME, and although...

Conventional, in a 5 gal cooler. Never tried BIAB so far. It did spit, but not too much. I did not use a drill - come on, it was only 10 lbs - and slowly cranking by hand you can minimize the mess. My calculations show 75% based on a post-poil OG. I hope it is not too bad. Next time I may...

Sorry for the dumb thread title - I put these two things together because I tried them both for the first time yesterday :-) It was an all grain AHS Double Chocolate Stout. About 10 lbs of grain total. After playing with spacers, I got the mill perform as needed. I am not quite sure whether...

And I was once thinking of dumping two bottles of Samuel Adams Dunkelweizen from a 12-pack sampler (on sale)... I don't know, it may be just me - I strongly dislike any wheat beer. Well, I fought the temptation with success, and finished both bottles :-)

I have two of these Italian carboys, and I measured them with US half-gallon (2 qt) juice jars. They fit >7 US gallons. Cannot say exactly how much more, as I never put more water... probably a quart.

I was reading the other day a book about homebrewing, published in Russia in the late nineteenth century... Overall their approach was very close to what people are doing today. Obviously, they did not have any Rubbermaid coolers, so they had to use oak barrels to mash, and wrapped it in cloth...

My?! Well, that was the only elastic thing that my wife could find for me... And I always hoped that the resolution of pictures was too low for anybody to notice it :-)