Recent content by DustinBrimer

She's a porter/stout fan more than a heavy Belgian fan, but God only knows what she'll like once this cones to a conclusion lol. I guess it's a gamile no matter how you approach it.

No, its not really for the baby but it will be for the mother-to-be. She's a homebrew wife and isn't digging being brew-free for the next 9+ months. I'd like to surprise her with a special batch and my first thought was to brew something basically now and have it be "ready" at the end of...

Hey McBrewski, stumbled across this thread and saw you were going for a touch of peanut butter with this brew - did you manage to pull that off?

Buuuuumpetty

Has anybody managed to come across a recipe for Hofbrauhaus's Hefe-Weize / Weisse brew? I've scoured for a while without much luck. I'm hoping for an extract recipe - or even partial mash if need be, but I don't have the equipment to go all-grain. Any suggestions? Thanks guys

Well that's a bite...am I looking at adverse affects? Its quit fermenting visually now...anybody have some sound advice on how to proceed?

Not necessary/not recommended?

That's like...almost beer porn! This batch has nearly stopped bubbling now. Feels pretty early. If its stopped by the end of the day, should I check the gravity? If its not up to expectation, can I give it a gentle rock?

Rick, the OG was 1.060, pitched a dry danstar English ale yeast at about 66-68° . Thanks for the encouragement guys, its still percolating with a blow off tube now

Haha, I guess I could have gotten a better shot prior to moving it out of the closet...too much panicking! plenty of sludge to go around though! Thanks guys

Woke up to a huge mess in the closet this morning - krausen all over the floor...along with my stopper and air lock! This is the first time I've used a yeast starter, and I guess I can call that a success. My question is, is the brew going to be alright? I've cleaned the stopper and airlock...

Sweet, that's very reassuring then. Thanks again guys!

Is it unusual for the secondary not to ferment at all?? Its been since Tuesday and there is no airlock movement or krausen forming..thanks!

That's just what I wanted to hear, thanks bro!

Is it advisable to keep your secondary in a controlled temp just as you do with a primary? I'm working in a single carboy chamber, so if I can skip it for the secondary, I can brew again sooner! Thanks guys!