Recent content by bhbrews

I just brewed an all grain Wee Heavy, using Wyeast 1728 Scottish Ale Yeast. My original gravity was about 1.078. What are ideal temperatures for primary and secondary fermentation for a wee heavy using this yeast? I have it currently sitting at about 60F. Thanks for any suggestions!

Nope, not going off airlock activity. Gravity is the same as it was a week ago.

Thinking about doing a Berliner Weisse this upcoming summer. I would like to do a no boil process, using a first wort hops method. Any suggestion on a mash schedule for it. My recipe is here: http://hopville.com/recipe/141248/berliner-weisse-recipes/ich-bin-ein-berliner Thanks for any...

Thanks for the advice. I placed the primary outside the fridge and its holding at a consistent 54 degrees. I'll give it a few days to see if it doesn't start up. If not, I'll restart it. I used an Oktoberfest yeast for a dunkel. Not the best of options, but my brewstore was out of German...

Just brewed a dunkel last week. Don't think the yeast has started yet, though it has been in the primary for a week. I don't have a temp. override from my fridge, so the wort has been sitting at about 48 F. I realize it should be at 54 or so. Do you think this may be contributing to the slow...

Thanks for the info. I'll take your advice on the grains and hops. This will be my first Maibock, and given that bock is my favorite style of beer, I want to get this one just right ;)

Hello, I have developed a recipe for a Maibock that I am going to brew in time for an early spring opening. My recipe is: Grain: 10 lb. German 2-row Pilsen 2 lb. Munich light .5 lb. Crystal 40 .5 lb. Carahell Hops: 1 oz. Perle at 60 min. .5 oz. Hallertauer at 30 min. .5 oz...