Recent content by Hebby5

I just made last Friday the Harold-Is-Weizen receipe but tossed in Lallemand Munich Classic AND Munich. I started it out at 66 for 1 day, 68 for 1 day, and then let if free rise for 3 days (stopped at 74F). Going to keg it tonight and get it carbed up for a party this weekend. I'll be back...

I have the larger hot water heater SS mesh tubing with solid copper wire (ground wire from house wiring) spiraled inside it to avoid flattening out. My cooler is the rectangular Coleman 48QT. With all that being said, I get an avg of 75% brewhouse efficiency based on my corona mill's crush and...

I have not use WB-06. When I started this thread, I was brewing a hefe with Danstar Munich Classic yeast. It turned out great and still more on the clove side. If anyone has tried WB-06, please chime in as that would be good to know what flavors it produces (clove, banana, bubblegum, etc...)...

Thanks guys. It's all in the kettle now anyway. I'll report back in month or so on the results. Cheers! Chris Sent from my iPhone using Home Brew

I was brewing today over lunch (batch sprarge) but needed to run out for ice. I captured 5G and put in my Brew kettle, put a bucket under the ball valve of my mash tun to collect the last gallon or so, and then headed out. I was gone about an hour and thought "damn, I might pull some tannins...

Thanks everyone! I'll give the Munich Classic Ale Yeast a try and report back with findings. If I get my act together, I'll brew in a few days. Prost! Chris

Thanks for the feedback Erik! I use Brewers Friend and it has Avg Attenuation = 86%. FYI - Here is what I experienced with my last 2 brews. ~White Labs - Hefeweizen IV Ale Yeast WLP380 [ Apparent Attenuation: 73.7% ] ~Wyeast - German Wheat 3333 [ Apparent Attenuation 77.1% ] I've read...

Thought I'd close the loop on this one. The keg kicked a couple days ago. I'll be making this one again! It was a very clean beer from a yeast perspective and was more of a malt dominate flavored beer. When it was younger, I got some citrus and floral notes from the late hope additions. I...

Hello all! Its summer and the hefeweizen has been flowing through my homebrewery. My hefeweizen recipe has been as follows for a 5G batch: 5 lb American - White Wheat 47.6% 5 lb German - Pilsner 47.6% 0.5 lb Belgian - Caramel Pils 4.8% 1 oz Hallertau Mittelfruh - 60min I made it...

I thought I had a stalled fermentation. I made a Riverwest Stein Clone (see below) with an OG of 1.047 ( I missed my OG by 10 points but I digress). I read this month's Zymurgy where it talks about starting your lager (I used Wyeast - Bavarian Lager 2206) at 70F until signs of fermentation and...

Thanks for the advice. I'll probably buy a 3G better bottle and transfer to it. Will be an interesting sour experiment and drink some kind of beverage in a few months. Cheers! Chris Sent from my iPad using Home Brew

Hey gang, I recently brewed an English Mild and "pumpkinized" it. I went really light on the spices and it still came out too spicy for my taste. Instead of giving it away to people that really love spiced beers, I thought about souring it. I blended a glass of New Belgium's Le Terroir and...

Thanks. My club has a competition in the spring at a small brewery. Winner gets to brew on there system but they don't want to tie up their fermenters by lagering. Will definitely try a true lager yeast one of these days but will probably try the 2112 yeast at lower temps. Sent from my iPad...

I think in a recent zymurgy, I saw a recipe for a Baltic Porter with Wyeast 2112 California Lager yeast. It got me thinking...Last fall and winter, I brewed an Oktoberfest and Bock with Wyeast 1007 German Ale (Kolsch) yeast with very positive reviews. I don't think I fermented at the bottom of...

Thanks for all the tips. I'll try the bleach and sanding method. Cheers! Chris