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For a wheat it probably wont be worth it. It will clarify more in your keg. The last German wheat that I did was cloudy 3 weeks after kegging. Two months later, it was super clear just from sitting in the keg at cool temperatures.

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A FG of 1.030 is way too high. Something is not right here. Generally the minimum waiting time after bottling is two weeks, 3-4 is better. There probably isnt any carbonation because you just bottled them. I'd be very worried about them exploding since you bottled at 1.030. What was your...

Yikes!!! Luckily your SWMBO helped out. My girlfriend would have stood there laughing at me.

I made a maple wheat last Fall. It called for 14 oz during the boil (I just added with a few mins left in the boil). I also added 5.2oz during bottling along with 3oz priming sugar. The actual maple taste in the beer was super subtle. Adding during the boil will not give you any discernible...

It definitely varies based on the strain and the previous batch. If i made a big beer with lots of hops its a lot harder to separate. The last Irish Red I did was pretty easy, the Thames valley was even easier--so I'm guessing it just relates to your batch having loads of trub. Lager yeast is...

Nice!! It was a little sketchy carrying my kettle back in. But I made sure to salt and shovel a nice path...

Screw the snow I'm brewin! Making a light lager for my girlfriend that I'll be adding pomegranate to later.

Just bought a pair off Sierra Nevada's site. 13 dollars for shipping to upstate NY $9 a glass.

Wow that's sweet. I gotta grab me a pair.

Do you have a mill? If you dont have that, it would be my next pick. I love my thermapen, that would be a close second.

I'm brewing Saturday and doing a polar plunge on Sunday. I'm a glutton for punishment...

Sour yeasts by nature create high levels of acid and alter the pH of your wort. Most fermentation steps for sour beers start with sacch and end with sour yeasts. I'm thinking that since you let the lacto go crazy at such a high temp they altered the pH to a level that is toxic to saccromyces...

How well did you oxygenate your wort? 10 gallons can be tough to properly oxygenate without some tools or Arnold around to shake your fermenter. It's critical to have that oxygen so the yeast can beef up in the beginning stages so it can fully attenuate the more complex sugars down the road. If...

This is crazy!! I'm in.

I fermented this in my basement at the 55 degree range. I had an OG of 1.042 and it finished at 1.008. It was super crisp but wasn't clear until I had it kegged for about a month. The cloudiness surprised me at first but chilling it helped big time.

Cool, let us know how it turns out!!

Nice experiment!! People kill themselves over sparging methods, water/grist ratios, other additions--while a little turn of the dial on a mill gives that much extra sugar!

That makes sense too. My thoughts on doing a version more subdued is based on experience of making recipes for other people. When they hear that you can make 'whatever they want', they usually go off the wall with flavors. I have to reign people in when they request certain things. I think if...

I've messed with spices in a lot of my beers. I've found that less is always more. I never do more than 1/2tsp of anything now. Since this is a test batch and sounds like you have time, maybe you should split it in half with a few variations. I'd do one where you take your finished spice...