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Hey chri5, thanks... citrus wheat pale ale... I like the sound of that.. thanks. I hope of turns out as good as that sounds.. only 3 days in so far.

My fault... left out that one important piece of info..... 3 gallon batch.

I was trying to come up with something for spring. Not sure what I made. This beer is already in the fermenter. Just kind of want to see what style you guys might call it, and if I did anything wrong. Recipe: 4.5 lbs. 2-row 1.5 lbs wheat 4 oz Crystal 150 3 oz Carapils 60 min. 0.45 oz...

I do sip it to get the taste, just can't drink the whole thing.

This sounds like the most reasonable explanation, however, this last time it has been in the fermenter for almost 3 weeks and the gravity ha been stable for almost 2 weeks. If the rule of thumb is "it is time to bottle when fermentation is done, and fermentation is done with 3 consecutive...

Ah, I know, I know I should. I hate to waste it, but I like my beer cold and carbonated. I don't just drink it because it's beer.

These readings are taken after the gravity of wort has been steady for well over a week. So fermenting should be more than done. I keep it for a couple of days because I ferment on the 3rd floor and am too lazy at times to take it downstairs to dump it.

There may be a temp difference by, as you say, about 5-10 degrees. Would that change the gravity reading by 4 points!?

I ferment on the 3rd floor so sometimes I take gravity readings and the sample sits there for a couple of days. Here are my questions: After about 24-48 hours, the gravity loses about 4 points. (goes from say 1.018-1.014) What is the reason for this? Which reading is more accurate?

Aaah! Will do.

I'm making 1 gallon test batches of a holiday spiced ale so I can have a good flavor ready for the fall.

It sounds like it doesn't, but does whirlfloc affect the use of spices like nutmeg, cinnamon, allspice, and the like? cheers.

I like this explanation, and that is what really gets me. If i research when it is time to bottle, you will get myriad results claiming that the time to bottle is that when the gravity stays the same for 3 days straight. People do say that it is good to wait 2, 3, or more weeks, but the only...

So, from what I have read, it is nearly impossible to get a good OG when topping your wort off with water at the beginning of the whole brewing process due to the difficulty of mixing wort with water. If that is so, how do I know that my corn sugar is mixed well after racking into the bottling...

So it is OK to pitch the 90 deg. yeast into the 70 deg. wort? I assumed that this may shock the yeast a bit.

just an idea - according to the online version of How to Brew, chapter 20, section 20.4 has a chart which says that if you toast your dry base malts in the oven at 275deg. for an hour, or at 350 deg. for 15 minutes, you will get a "light nutty taste and aroma", which they say is perfect for nut...

Will do that.. thanks.

How do you guys store extra powder type supplies. Lactose, corn sugar, DME, and similar. I buy more than I need so that I can have it on hand next time.

+1 = 22,526

I must agree. I really don't understand why people clone.