Recent content by BrewDoc627

I'm going with an American wheat base. I think it'll make for an interesting summer beer (yeah, I know, I'm starting a bit late).

I honestly don't know if 2 jalepenos is enough. I want some heat on the aftertaste of the beer with an underscoring of chile flavor on the palate, but I don't want the pepper to overwhelm the body of the beer. I lean to erring on the side of drinkability. Plus, I've found jalapenos a little...

I'm looking to brew a chile pepper wheat. I was thinking of adding a chopped, pithed chile to the boil for the flavor and then dropping a halved chile (seeds and all) to the fermenter for some heat. I was also thinking of "pickling" the pepper in vodka for a few days prior to the ferment...

thanks to all for the feedback. I decided to go with the WY1010. I really want to steer clear of the banana/clove profile--nothing worse than an American wheat that tastes like a half-@$$ed Hefe. My opinion anyway. Cheers again brewers.

I'm going to be working up an American Wheat recipe soon--is there a good dry wheat yeast out there? What's the favorite liquid variety out there? Cheers "It takes beer to make thirst worthwhile." Brewer's proverb

I've pitched all my yeasts (ale--not lager here guys) at 78 F, and the batch in question is resting at 70 F, currently, and that is consistent with my previous batches.

Ok friends, I'm a bit of a rookie here--and I got a question.... I'm only up to 4 batches now (5 if mead counts), and I've always read that liquid yeast is better than dry. Well, I just pitched dry Cooper's yeast (not hydrated even) into a batch of red and am currently cleaning up the most...