Recent content by field

Well, it's been 21 days, and the beer tastes the same. :confused: Actually, it's gotten worse. There is an astringency in the beer that I didn't notice before (maybe I wasn't paying close enough attention). My LHBS clerk tasted it and he thinks the astringency is probably from my inability to...

I just tasted my brew after 12.5 days in bottle. I have to say, I'm a little disappointed. The banana smell is hard to distinguish now, and the spiciness is also down quite a bit. It tastes closer to generic beer than hefeweizen. The bitterness is probably a few IBUs higher than I wanted, as...

I just finished bottling, 20 days after pitching. The krausen was gone; all that was left were a few islands of foam. Beer was nice and clear from the extra conditioning time spent in the primary. Hydrometer read 1.012, exactly as it should have according to the recipe. Mild banana scent, and...

Thanks for all the feedback. I haven't taken any gravity measurements, since we're all pretty sure it's not stuck. I was planning on leaving it in the primary until the 3 week mark anyway, so I'll just measure and taste it then. I'll post again in a few weeks and let you know how it turned out!

Because I was/am an idiot. And a noob. Take your pick. :o And because I was an idiot/noob, I wasn't yet confident enough to question the LHBS dude's recommendation. I know better now! :) I understand now the importance of using Hallertau for German hefeweizen. Sanity check: when we talk...

For the record, here's how it turned out. I fermented in the primary for 17 days and then bottled. After two weeks of bottle conditioning, I tasted it, and I must say I was not impressed. I think the Vanguard hops were a poor substitution. Not only is it too bitter, but the flavor associated...

Hey guys. I'm brewing a batch of hefeweizen, following the mini-mash variant of Paulaner Hefe in Clone Brews. The only thing I'm doing different is I'm using WLP300 instead of the recommended Wyeast 3056. I pitched at 65F and have been fermenting between 62F and 64F for about 12 days. My concern...

I don't know what it's worth, but Brewing Quality Beers by Byron Burch outlines the following simple formula: IBU = m60 * a60 * 4.0 + m30 * a30 * 1.4 + m15 * a15 * 0.7 where m60 ounces of hops of a60 alpha acid rating are added at 60 minutes, m30 ounces of hops of a30 alpha acid rating are...

Thanks guys. Next time I'll pitch my yeast into wort that's been cooled to fermentation temperature. For those who are curious, I'm using the Paulaner Hefeweizen mini-mash recipe given to me by the Austin Homebrew store. I'm following the instructions pretty faithfully. The only big change I...

Hi guys. I'm kind of a newbie, but I've searched a bit and haven't found this topic mentioned a whole lot. First, some background. I'm brewing a Paulaner Hefeweizen clone using a recipe I got from my local homebrew store. The recipe called for WLP 300 or Wyeast 3068 but I've decided to try WLP...