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Try the beer first. If it’s too sweet or full bodied, add a (rehydrated) packet of champagne yeast.

My wife got a $20 amazon pH meter..total crap. Calibration is all over the place, even after recalibrating it reads the calibration solutions off by 1.0+, and distilled water at 8.something. So in short, don't waste your time/money. Borrow a decent one, use the paper strips calibrated for the...

See here for my commentary on the results. (Spoiler alert: it turned out pretty damn good) https://www.homebrewtalk.com/showthread.php?p=7105757

Also, forgot to mention that I highly recommend the Weihenstephan Hefe yeast (Wyeast 3068/ WLP 300). I'd set up a blowoff tube when you pitch though. This is my 3rd time using it & ive had to switch the airlock out for a blowoff tube a day after pitching every time, even this most recent brew...

Excellent! I left it in the fermenter about twice as long as I should've (6 weeks, only wanted it in there about 3), so it didn't hold up as long once I had bottled it. But it was excellent for the first 6-8 weeks after bottling. Great balance of clove/banana & not overly strong on either. I...

I'd say you just answered your own question. Get some fresh, non-moldy raspberries. They''re about at the height of their season right now and they're cheap and delicious, so there's no reason not to

So what did you end up getting, TX_Brewing?

Thanks, I ended up going with the 30m boil. Unfortunately, I still haven't had time to bottle so it's still in the carboy. Hopefully will be drinking it in another 3 weeks though :rolleyes: :mug:

For this beer though it's easy to do with only extract-no specialty grains, and since it's extract and a bavarian hefe only has 10-15 IBU, you can do it with a 15-30 minute boil (depending on how concerned you are about having a little noble hop flavor). I'd recommend listening to this...

1) Buy "How to Brew" by John Palmer 2) Read "How to Brew" 3) Make beer Or if you're really cheap you can read the 1st edition for free here http://howtobrew.com/intro.html

I can say for sure that 7 months in primary is too long, especially if you forget it's there and the airlock dries out..made some ok apple cider vinegar I guess :-/ At least it was only a 1 gallon batch

Has anyone figured out a way to do a big blowoff tube with the carboy thermowell in the BBS fermentation kit? I brewed a Bavarian Hefe yesterday that's out of control. 3 gallons in a 5 gallon carboy & the krausen is coming out the airlock today!

Has anyone made a quick reference spreadsheet of the menu items & navigation they could share?

I'm wondering if the amount of hops required to get 10-15 IBU combined with short boil time are going to give this too much hop flavor/aroma ? Recipe Type: Extract Yeast: Wyeast 3068 Yeast Starter: Nope Batch Size (Gallons): 3 Original Gravity: 1.055 Final Gravity: 1.014 IBU: 10...

Targeting 1 case bottles: 4lb Bavarian Wheat DME in 3.25 gallons boil .75oz Hallertau (4.5%AA) @ 15 minutes Ferment at 62F (per 6-5-2006 Jamil show on Bavarian Weizens) Is this going to have too much hop aroma/flavor?

Yeah it is! Check out the forums at StlHops.com if you've never been :mug:

Ahhh a fellow St Louisian! 2nd Shift is awesome. They put some very highly carbonated beer in those (some argue over carbed). I'd say you're definitely ok with 5 volumes in 2nd Shift bottles. 12 oz smokestacks are probably ok too since they put Tank 7 in them

What beer came in said bottles?

I have a 1 gallon batch that's been in the fermenter (1g glass jug) forEVER...like 6.5-7 months. Do I need to add more yeast when i bottle this weekend for it to carbonate fully without taking a couple months?

Just put a bunch of sugar in some water and dump in a packet of Fleischmann's from the grocery store