Spyderturbo
Well-Known Member
I have 2 beers going right now and need some advise on both of them. I am working with this recipe right now:
Franziskaner Hefe-Weisse (from Beer Captured)
4 oz Belgian Aromatic Malt
2 oz Acid Malt
6 lb. 5 oz. Muntons Wheat Dry Malt Extract
2¼ oz. Malto Dextrin
1 oz. American Hallertauer @ 3.5% (bittering hop)
¼ oz. Spalt (flavor hop)
¼ oz. Perle (flavor hop)
White Labs #WLP300 Hefeweizen Ale Yeast
1½ cup Muntons Wheat Dry Malt Extract
OG: 1.052
1) Heat 1/2 gallon water to 155, then add the grains. Steep for 30 minutes.
2) Sparge with 1 gallon 150 degree water, then bring wort to boil
3) Add extract & malto-dextrin, top off to 2 1/2 gallons, bring to boil
4) Add Hallertauer...boil 45 minutes
5) Add Spalt & Perle...boil additional 15 mins
6) Cool and top off to 5.5 gallons
7) Pitch yeast
I racked to the secondary on Saturday because it was in the primary for 8 days and I hadn't seen any activity in about 5 days. After I transferred to the secondary, I put the airlock back in and came back about 3 hours later. Needless to say, the airlock was full of beer. I attempted to remove it and got a little bit of a bath. :rockin:
Thanks to this forum I knew that I should replace the airlock with a blow off tube and that proceeded to fill up with beer. Everything calmed down after about 5 hours, but it is still bubbling. Anyone have any clue what is going on? I racked very quietly and didn't do anything different than I did with the last batch.
On to the next question. My first batch, which I bottled on Sunday, was a Brewer's Best Weizenbier kit. When I bottled it, I had a little bit that was left over. I decided to cool it down and see what it tasted like. I must say, that it tasted like crap. It was absolutely horrible. Did I mess something up, or is that normal?
Thanks!
Franziskaner Hefe-Weisse (from Beer Captured)
4 oz Belgian Aromatic Malt
2 oz Acid Malt
6 lb. 5 oz. Muntons Wheat Dry Malt Extract
2¼ oz. Malto Dextrin
1 oz. American Hallertauer @ 3.5% (bittering hop)
¼ oz. Spalt (flavor hop)
¼ oz. Perle (flavor hop)
White Labs #WLP300 Hefeweizen Ale Yeast
1½ cup Muntons Wheat Dry Malt Extract
OG: 1.052
1) Heat 1/2 gallon water to 155, then add the grains. Steep for 30 minutes.
2) Sparge with 1 gallon 150 degree water, then bring wort to boil
3) Add extract & malto-dextrin, top off to 2 1/2 gallons, bring to boil
4) Add Hallertauer...boil 45 minutes
5) Add Spalt & Perle...boil additional 15 mins
6) Cool and top off to 5.5 gallons
7) Pitch yeast
I racked to the secondary on Saturday because it was in the primary for 8 days and I hadn't seen any activity in about 5 days. After I transferred to the secondary, I put the airlock back in and came back about 3 hours later. Needless to say, the airlock was full of beer. I attempted to remove it and got a little bit of a bath. :rockin:
Thanks to this forum I knew that I should replace the airlock with a blow off tube and that proceeded to fill up with beer. Everything calmed down after about 5 hours, but it is still bubbling. Anyone have any clue what is going on? I racked very quietly and didn't do anything different than I did with the last batch.
On to the next question. My first batch, which I bottled on Sunday, was a Brewer's Best Weizenbier kit. When I bottled it, I had a little bit that was left over. I decided to cool it down and see what it tasted like. I must say, that it tasted like crap. It was absolutely horrible. Did I mess something up, or is that normal?
Thanks!