Recent content by kd7enm

I have an extract recipe that is asking me to steep Flaked Oats, Munich Malt, Roasted Barley, and Chocolate Malt for an hour at 150f. That seems like overkill to me. Normally I only steep for about 10 minutes at 165f. Any advice? -Tyler

I think next time I will try a liquid yeast, just to compare flavor differences. My guess on the ester production would be temperature. I fermented at about 74-76f, which probably stressed the yeast, causing more esters and fusel oils, which is probably why it has such a strong character.

Well I just bottled this beer today, and I was surprised at the results. Massive banana and clove flavor and smell. Final gravity was 1.010. I didn't get as much citrus flavor as I thought I would from the hops. I heard some bad stuff about the yeast I used, not giving the banana and clove...

I brewed a wheat beer (supposed to be a hefe) on January 18th. It fermented pretty good for the first 3 days. It's still putting out about one bubble every few minutes. I imagine that most of the fermentation is done, but I'm a little hesitant on bottling yet. If I bottle it now do I run the...

I now understand that the yeast I used probably isn't going to give me the hefeweizen flavor I was going for. Then again, the hops are going to make a big difference too. I'm really interested to see how this one is going to turn out. However, next time I want to make a Hefe, I'll do it by the...

Well, after 12 hours, I'm getting a few bubbles per minute out of the airlock. So It hasn't became violent yet. After reading around on the forum, I understand that this isn't the best yeast in the world. Next time I make a heffe, I'll use some liquid yeast. I'm just not a big fan of having to...

The guy at the HBS sold me a 11.5g pack of Safbrew WB-06, dry wheat beer yeast. Oddly, it says just to sprinkle into the wort. Doesn't mention rehydrating. Should I follow the directions, or should I rehydrate first?

I'm wanting to start my Hefeweizen today, but I don't know how much yeast to use. I plan on using dry yeast. I have read to use half a pack. I have also heard to use 2 packs. I'm making a 5 gallon batch. Who is right? -Tyler

I rinse most of the grains off, then let it air dry. Once it is dry, the rest of the little grains will just fall right off, with a good shake. Don't know if I would want laundry or dishwasher soap residue on it.

Tasting note: I think next time I'll add some lactose, which I hear will give it a more creamy milk-like mouth feel. I'm a big fan of Sam Adam's Cream Stout. -Tyler

This is one thing that has me a little worried, since my FG was 1.024. Hopefully I haven't made any bottle bombs. My next brew is going to be a wheat beer: https://www.homebrewtalk.com/f39/wheat-beer-recipe-help-216794/

Since this was my first batch, I assumed that I would screw up somehow. I sanitized with bleach, pitched yeast too hot, didn't pitch enough yeast (maybe), fermented too hot, transferred to secondary when I didn't need to (which probably caused stuck ferment), and started the siphon with my...

Thanks for the help guys. I think I'll talk to the guy at the HBS about which hops they have in stock that will give a citrus flavor. I might also zest a few lemons. -Tyler

The next beer I'm wanting to brew is a wheat beer. I love Hefe! I would like it to have a little citrus flavor. The hops that it calls for is Northern brewer or Perle. Should I change the hops to something else, or should I just add some lemon zest / lemon peel? Thanks for the help! -Tyler

I keep hearing people talk about wort chillers, to cool it down as fast as possible (I assume to help prevent infection, and help clarifying). When I made my batch of beer, my boil was about 2.5 gallons, I then added another 2.5 gallons of cold water to bring the temp down. Is there something...