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Sorry to bring this thread back, but how did the next batch go? Were there any issues using the old(er) yeast? I'm looking to rebrew a fantastic saison that was just finished at a festival. My issue is that I would order online, and wait for shipping, but its one of Wyeast's private collection...

Sorry to dig this up from the dead, but does anyone have any updates on how this is compared to a "standard" hefe? Does the munich change the yeast expression? did anyone do a side by side taste test with pilsner? Any other thoughts on the munich hefe?

Anyone have full access to the 2nd article and want to post the charts? I'm interested in figure 2. pH & FA. Thanks... I feel like I've seen this before, but I can't read it. Sent from my iPad using Home Brew

Sorry to bring this back from the dead.... But did anyone try the recipe in the book? Is it close? Thoughts on changes you would make? It seems a little high on the IBUs compared to my memory of xingu. Sent from my iPhone using Home Brew

Sorry to bring this back from the dead a year + later, but I'm curious to know how everything turned out. I'm looking to make a xingu clone, and would like to know your thoughts on how your recipe turned out... Since you said the brahma is pretty close to xingu. (I've only had the xingu, I don't...

Is this still available? I know it's been a while.

I've used and liked both commercial liquid yeasts. I can not remember what yeast I used on my very first cider ever, but it was a dry yeast, and it was not that good. White Labs WL775 English Cider Yeast - this one ferments regular cider down to 0.999-1.004 in my experience. At a few weeks old...

I would like to add that a sterile plate filter used correctly should also filter out any remaining/viable yeast. I kegged, filtered, then back sweetened and have had a keg sitting at basement temp (no room in keggerator right now) for 3 months with no renewed fermentation.... And I used cider...

I made my own extract by putting 6 cinnamon sticks in a large baby food jar (6 oz) and covered with spiced rum for a few weeks at room temperature. When I kegged I filtered the cider with a sterile filter and then dumped the whole 6 oz of cinnamon extract in with my caramel syrup ~ 1/2 lb of 290...

There is another thread, with the same recipe in it, and recently a large fight occurred about giving credit to the original poster of the recipe. What our buddy Manco here isn't realizing is that ellicit is the OP. He IS Dave. And fights brought from one thread to another are bad form.

2 cans may get you bottle bombs if you aren't careful. 1 can is all that's needed per 5 gal batch to carbonate and give a little more apple flavor. 2 for a 10 gal batch. If you want residual sweetness and keg... Crash cool, filter out yeast if you can and then add the two cans & force carb (keep...

Lol. Gentlemen lets be civil here. If you want to get into recipe copyright laws we can.... You can't copyright a list of ingredients.... You can copyright the wording in the instructions. And to truly make it yours, don't post it on a public forum, where people can copy & paste to their hearts...

In please.

I would keep it. Throw it in a glass Carboy and forget about it for a year. Then keg and share with friends or your local homebrew club. Or bottle and send off to a competition. After 4 weeks you can blend with fruit or a fruit purée. Raspberry Lambic is pretty good stuff, even if you don't like...

Tell us more about how you oxygenate and if you are using any sort of yeast nutrient.

For those who are following, I just kegged my second Hefe done with the bohemian malts and although I got sulfur in both, it aged out with a little warm rest time after fermentation and then a lager period (crash cooling) before kegging. I did NOT get the shrimpy dirty flavor in either batch. So...

Look at a camping store for a turkey fryer pot. They are usually about 7 gal. Perfect size for a 5 gal batch.

I'm sick now and finding that sweet tastes sickeningly sweet and anything neutral to sour tastes all sour. I drew out a sample of a hefe that's almost ready to keg. It smelled amazing, but all I could taste was sour. I thought that maybe it got infected, but there is no sour smell. So I took a...

I made this beginning of October. It's coming into its stride right now. I made a few adjustments to the recipe. First I started with 2 gal of fresh pressed cider, then 2 gal of store cider. Instead of adding dextrose with the concentrate cans, I used 1/2 of a 2 lb batch of a 270 deg syrup and...

I was planning on bottling from keg, the last few times I bottled a few and kegged the rest I got those gushers. I think my coopers carb drops may be a source of contamination. If I can keg by the 27th I can get it carbed up in time to bottle a few on the 1st and drop off for midwinter on the...