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My recommendation is to up the orange peel a bit. When I do wits with similar coriander amounts I find all I can taste is the coriander. Also, I would prefer Pilsner malt over the 2-row because you want the lightest colour possible. Increase your boil time to drive off the DMS if you are...

Any hefeweizen strain puts out the described banana esters and spicy clove flavours. Wyeast 3068 and Fermentis WB06 also put out good banana notes. It's a German yeast thing Sent from my iPhone using Home Brew

I would stay away from adding citrus fruit... it doesnt ferment with the proper flavors you might expect. Use zest or rind for citrus additions. I would brew a few regular beers before getting into fruit, so that you can confirm your procedure is sanitary and produces drinkable beer.

I've done a few hefes and the one I liked the least was fermented at 62F. I much prefer the fruit bouquet from 65-67F. It adds depth, but it's all just matter of opinion. I found the lower temperatures just sap the flavour from the hefeweizen. Sent from my iPhone using Home Brew

We need more science to prove what the pure O2 can do for the yeast health, flavour molecule formation as well as mutations and reproduction. Everything else is just heresay!

Sometimes peoples senses are linked to psychology. Five dollars says you wouldn't drink a beer made with bacteria/yeast from a dogs ass, even if it was scubbed, purified and cultured in a lab setting.

I had the beard beer at a Beer and Cheese tasting night a few months back. I found it a little funky, almost like a Belgian strain. It definitely had some complexity, but the funkiness kept me thinking about beard hair. I found the beer to be good but not something I would buy again.

This is all good info. I've gone ahead and used Brewersfriend.com for you to figure out you will have an estimated gravity of 1.053 based on your LME and DME. With that gravity in 22L you will need 216 billion cells (@ 0.75 mill/ml/degree plato)(Also on brewersfriend). Average dry yeast has...

Wait wait wait, your yeast! 5g of dry yeast only equates to about 100 billion cells at most. I'm thinking you will want more like about 190 billion cells for a sturdy brown ale with 8 lbs of extract. You can master your recipe and hops all you want, but if you underpitch, you are inviting...

Do you mean fixing the problem in this batch or for future batches? Letting it sit in the bottle won't reduce your carbonation, it could actually increase it if you happen to have contracted an infection. The infection will eat non-fermentable (by ale yeast) sugars and add to your...

Oh two or three weeks should be sufficient for most any ale to finish up. Do a pre and post gravity measurement with your hydrometer. If you want to add fruit, add it after that.

What is your mash temp, grain bill, mash length, yeast type, yeast quantity and ferment temp? It could be any of those. Sent from my iPhone using Home Brew

There is not that much fructose in 3 lbs of fruit that will increase your gravity, just your volume temporarily. Remember that fruit has water in its cells too that dilutes the sugar addition, and your fruits take beer with them when they are removed too. If your fruits total gravity/water...

Residual sweetness. I've done a few fruit beers based generally on wheat base in the last year. Two were fruit that was added after primary fermentation, one was a cherry puree added after fermentation. From what I gather, if you add it after the yeast are done their work, say about week 2 or...

I'm a partial mash guy myself, but Ill chime in here on my lunch break. The grain bill looks pretty standard and should give you the maltiness you need. Your hopping bill however looks like you may need a bittering addition? You have lots of flavor and aroma, especially with the dry hopping...

If you want to venture into some lighter examples of beer that don't have alot of bitterness, you can try Blondes, some Pale ales, Weissbier/Hefeweizens, American wheat beers, Belgian/American white ales, Kolsche, Cream Ale etc. There is a huge world of beers out there beyond the megabrewer...

Boil in a pot for ten minutes. Turn off stove and put a lid on pot. Let it sit for a few minutes. Then dunk the covered pot into a sink of cold water for ten minutes. Once it's at a reasonable temp pour it into your flask. Cool flask until you reach pitch temp. Pitch. Agitate. Wait for...

How many weeks in the bottle so far? Off flavours can be common before two weeks and that's why three or four weeks is a general re commendation. Sulphur smells can happen with certain yeasts. If you want my opinion, you aren't making a Wit anymore you're brewing a Weizen. They can have...

Hmm that's a little odd it's still bubbling. Even odder that you're still at 1010 it should be lower by now. What yeast did you pitch? For the classic dryness of a tripel in my opinion you want it 1005 or lower. At eight months most of your yeast has probably gone dormant or autolysed...

What hello said. If you have a basic fire hazard before brewing, that is something that is a concern to your safety as well as your landlords property. Either level it yourself or call the landlord now. Whoever did that was an idiot. Sent from my iPhone using Home Brew