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i've always had good luck with wyeast - Havent used that specific one yet though. 12 hours isnt really enough time, I'd give it a solid 24 and you should see some sign that something is going on.. I have a double chamber airlock, that when pressure starts to build up, it pushes all the water...

i just did a wheat bier and I'm of the belief that it finished ferment in about 4-5 days, I'm giving it another week out of convenience and laziness. I think you'll probably be fine, but taste it first of course.

I've always noticed that regardless of style, homebrew, or commercial, stale, green, or perfectly aged the temperature makes a big difference. Some beer is simply better ice cold, some is better warm, or somewhere in between. My favorite example is a Guinness Irish Stout. -- If you...

update: Everything is fine. I did a gravity reading yesterday, came in at 1.012 - smells strong and like beer - Very Malty flavor profile - Gonna give it another week and re-check it out. Love germ paranoia.

yeah, yeast stinks.. my son thought it was chocolate milk last time I was pitching.. until he smelled it. :)

Patience Clean the equipment immediately after bottling otherwise its like trying to scrub concrete out of the inside of a carboy Everything does not need to be absolutely precise, which is the opposite of how my brain is wired. Dont bother trying to share your accomplishment with people who...

I want to see a pic of the final product. I also got a big laugh out of the snobbish responses initially. I'm willing to try this myself, as I dont believe things should be done a certain way, simply because that is the status quo.

no worries about bombs > yeast consume the dextrose and produce co2 that has nowhere to go, thus finding its way back into the beer. As long as your fermentation has stopped, you're fine. Make sure to use the correct amount of dextrose when bottling to avoid bottle bombs.

Probably the hops More yeast in there may be cleaning up the volume inside the bottle more rapidly as well

My understanding is that this yeast is good for belgian styles as well. What is it about this yeast you find unsatisfactory?

Give it more time, leave it alone, take another measurement every day or two to compare the results, also a nice opportunity to taste it.. if it tastes right after a week of steady gravity reading: bottle, if not.. bottle. Thats what I'd do. Did you get a reading before transferring to the...

Danstar Munich Wheat, sorry, I wasnt specific.

I'm considering brewing a tripel, I've got a weizenbier sitting on its cake right now, "Munich" -- Anyway, thoughts on reusing that cake as a strong starter for a strong tripel?

I like NorthernBrewer. I've heard Austin HomeBrew Supply is reputable, as is Midwest Brewing, and Williams HomeBrewing. I use a local shop "Learn2Brew" Learntobrew.com -- But I've never ordered from them online, I just make the trip to avoid shipping cost.

after bottle conditioning, refrigeration works wonders My first brew I had a difficult time siphoning and bottling due to lack of experience with the equipment.. it got all mixed up and I had all sorts of floaties and generally "dirty" beer. In fact, I was ready to dump it and start over but...

Agreed with the above, if you have the spare glass, bottle it. I'd let it sit for at least a couple weeks for everything to settle back down to the bottom though.

I did a pale clone for my first which included specialty grains and I think three hop additions.. came out awesome -- It was a Northern Brewer kit. My most recent is a WeizenBier, and it consisted of 6.6lb LME, bittering hops and aroma hops near the end.. couldnt have been easier IMO... it was...

Haha, I did put a regular airlock back on and suspect no harm done. Still bubbling away this morning, big bubbles every three seconds or less so I'm not worried.

Weizenbeer, still in active ferment, was coming through the air lock this morning so I jammed my blowoff tube in the carboy and put the other end in a bucket of sterile water. Get home tonight to find the tube leaking what once was krausen on the floor with obvious evidence that my preschooler...

Yeah, three weeks in the fermenter, then i'd go no less than two weeks in the bottle, three or more is better though.