Ours look very similar TxBigHops
Give mine another week of bottle conditioning and I'll have that much head too!
Ours look very similar TxBigHops
Well - if you don't have any more malt extract syrup on hand, or any light DME, you'll be able to bump up the alcohol content with the extra sugar, but will probably still taste a bit "thinner." Having plenty of yeast is a good thing!
Other idea, though not true to the OP's recipe, would be to add some honey and make a honey wheat...that way you would get some additional sugar to ferment, but also some additional flavor...
I just brewed this yesterday, but I used US Hallertau. Is that OK? Maybe I didn't look hard enough but I didn't see any other kind of Hallertau at the LHBS.
Brewed the extract w/ steeping grains again today. Somehow I messed up my extract + added too much top-up water at the end. Not a good start....
My OG came to 1.042.... could I add some boiled and cooled corn sugar water to bump up the gravity? I really don't want to drink a 3-4% beer
I assumed I was going to be around 1.060 so there is a lot of yeast in the carboy and I am worried about the fermentation
Any help would be greatly appreciated!
Gravity reading is about 1.006 which would be 4.7% excluding the honey addition to the carboy
Now to figure out how much a pound of honey effected my OG of 1.042...
Do you use a recipe program like Brewer's Friend or Beersmith? Just add it in as an ingredient. I just input a pound of honey to a 5.5 gal recipe I'm working with and the OG went up 0.008.
I am brewing this again today but my home brew store only had dark wheat malt.
The 6.5 L? I believe that is what EdWort uses, and that's what I used. See pic in post 1359. It will be great!
Roger that. I used the pale wheat (2L) the first time I made it. Picked up a gold medal at the Alabama State homebrew competition with it last year. This batch will be going on an upcoming snowboard trip. Nice pic!
Temps are supposed to hit 40 or so next week - I'll open the garage and brew 20 gallons. Going with Pale Whet and Two Row, with a German Yeast.
This will be my 3rd batch, and I've decreased wheat and upped 2 row. Can't wait!
Made this yesterday, I hit all my numbers wound up with 10 gal of 1.050 wort. Pitched 2L starter but still no activity??
I did pitch at about 61 degrees... too cold? stays about 65 in basement...
I fermented mine cold (62ish) and it turned out great! Did you use 3068? Mine started percolating within hours. Love that yeast! At that temp the banana and clove esters are quite reserved, so you get a pretty clean tasting beer, which was my goal. Tastes very similar to Ayinger.
oops... well it seems I was quite mistaken. Its fermenting away... I had not set one of the seals on top properly... I looked inside and FULL of kaursen...!! it certainly is active!
Great news! Yeah, I didn't even do a starter. Just pitched straight from the smack pack.
Yep, cloudy with good tasting yeast. Here's my second go around, this time with dark wheat.
hmmm mine is much more of a straw color than that... of course its still in the fermentor...
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