Recent content by Mikey

Cheapo wine kits at Costco = 25 bucks, ready in one month and it tastes like wine is supposed to and not grape kool-aid with everclear................

Most/many commercial Hefeweizens use a different yeast for bottle conditioning than for main fermentation, typically a clean lager yeast. Since the correct yeast is available to homebrewers and is very affordable, I wouldn't bother with trying to cultivate from a bottle.

Try these people too: http://www.simgo.com/

I can attest to that first hand. Glad I only made a small batch.:cross:

Many commercial cream ales today use a lager yeast but ferment at room temps. I do this all the time using Saflager yeast. Niether of the yeast you have on hand are 'authentic' so you can pretty well do what you want.

Not odd, normal. Weizens of all types will eventually clear as the yeast settles to the bottom. Weizens are never (never say never) served on tap in Germany, always in bottle so that you can re-suspend the yeast at pouring time. I have a hefeweizen on tap at home, but pull the keg out of the...

Those two beers are actually Vienna lagers or Maerzens in style. Look for recipes under that name.

LOL!..........:mug:

Depending where you are in Germany, you'll find lots of local beers and/or brewpubs too. I always ran out of time before I ran out of beer.

Yes, and it doesn't sound like you've lagered it yet. The lagering process includes letting it sit at near freezing temperatures for a few months after primary fermentation has finished.

Sort of, the bypass would connect to the outlet of the pump and go to the inlet. If you wanted full flow, you block the bypass. Partial flow, you open the bypass partially.

Hmm - you misspelled 'yokels'. I think this is a criminal offense in some southern US states. The perpetrator will be found innocent by providing the defence 'But your honour (sorry 'honor') he NEEDED killin' :rockin:

That's the best logic you can present? I can only suggest that you broaden your horizons a little. There's plenty of places (including the US) where the temperature goes above and below the zero point on the F scale on a given day. Can we now debate the spelling of aluminum vs. aluminium...

But water DOESN'T freeze at 32, it freezes at 0. In the metric world.

Yes it matters very much. Beer is very sensitive to oxydation, particularly after fermentation and release of CO2 has slowed down. Either increase your batch size, get a smaller carboy, or use sanitized marbels to take up the excess space.