Recent content by mechanicalBRew

When I pitch, its usually at night before bed. It's usually around optimal temp using dry. I try to pitch before bed so im not watching it all day. When i wake up the next morning its bubbling away. By the end of the day its done. I know its still fermenting and all, but everything i jave read...

If its just overnight I wouldnt think so.

So why does it say to rehydrate dry yeast in 90-100 degree water? Won't that have the same effect as pitching warm?

Too late. Already dumped. It was like pouring out warm honey. Cherry wheat extract on the way. And yea it was my first all wheat brew. First brew ever while we are on the point.

Yea, that was my thoughts also. I think I'm just going to cut my losses and dump it. There ate other recipies I want to try anyway. Thanks everyone. I'll be sure to post updates on my next brew.

It's an all grain. And as far as the sour goes, hard to say. I have never drank a beer that is meant to taste sour so i have no reference point. It may just be very bitter and sour was just the wrong description. It's not the taste that is throwing me. It's the consistency. Thanks for the...

Mash comprised of 100% wheat grain. It was in primary for about 5 days. secondary for going on twenty. This is my first home brew so i went"by the book". Hope that didn't screw me.

Hello everyone. New member, long time lurker. I think i have a problem. I have a Bavarian wheat recipe in secondary/ conditioning phase. I took my first finishing gravity reading(.010 by the way) and when I pulled my hydrometer out, it was kind of slimy. Like egg white consistency. There is no...

Hello everybody. I'm new to home brewing. I got the basic kit from Midwest supplies and am in the secondary fermentation phase of an all grain bevarian wheat. Unfortunately, I have a problem. I took my first finishing gravity reading. When I pulled out the hydrometer, it was thick, almost like a...