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I don't post much, but last weekend I did a cool partial mash I call Jays Killer Bees Ale and it's a honey wheat sorta ale?! . 2-row, white wheat malt, carapils, Honey malt, Light DME, golden DME and Honey. I balance the real honey and honey malt, but I add my honey at Flameout. Same with...

Update, I tested the Hefe again, this time after its had almost a week on the Strawberries. I really enjoyed the smell and taste, and decided I would scoop the berries off with a santized seive. They were all bleached out and pinkish white. They smelled great still, but I worry about "winey...

double post - sorry!

Hello guys, Well I did a sample test and taste of my Hefe two days ago. I was shocked. Before I even brough it to my face a wonderfull banana and spice smell wafted up from the graduated cylinder. It was delicious and the taste matched its smell. Im so happy this turned out good! I sunk the...

Some yeasts and certain styles have a change of flavour compounds when under pitched. I'm a wheat beer guy and I underpitch my hefeweizen by skipping starter off a smack pack. Gives me the esters and my beloved banana taste. I made a Wit that way however and it produced some interesting...

Gr8shandini and Nordeastbrewer, Thank you very much! It makes me happy to hear from more experienced brewers. I have no friends or family that brew beer so the only advice I can get is through you all. So happy I have this resource.. :) Its funny how you both have mentioned me planning this...

Thanks for the reply! In terms of OG, I would say that yes, I hit it exactly. I even formulated this recipe without software, without previous AG experience. I just sort of guessed at what might make a good combination... very happy that once diluted to 23L my OG was 1.050, which is...

From what my rushed research has yielded, the starch to sugar conversion does occur at the higher temperatures. What the multi-step rests is supposed to do is give the various other enzymes their "optimal" temps for doing work. The starch conversion I beleive is only the beta and alpha amylase...

Hello, I've been brewing kits for over ten years now but have just recently got into steeping grains and now finally partial mash. Last night was my first attemp at it, trying to brew a hefeweizen. I posted in recipes section for some tips but I guess I didn't interest anyone enough to...

Hello all, Long time lurker, kit brewer, rookie etc.. I love Hefes, and have tried a few modified kits to make them but decided I need to create my own! I bought 50 lbs of various grains and hops to get me started in the world of PM. I have a few varieties of malts and extracts, but I...

It sure is an eye-opener hearing about these various wages in the USA. I was scared reading it, but then I reallized I live in Canada and most likely the circumstances are much different here. For example, in Alberta, minimum wage is about $10/hr, for McDonalds etc. Most basic labor jobs, as...

Hmm, this seems nice. Sort of what I will be trying in the next week or two, deciding whether to go strawberry or raspberry.. Strawberries are cheaper up in Alberta right now. Now you are tasting at 9 days, so my advice is to just wait another couple weeks. Your beer sounds like it is...

My first 8 or so batches using dry yeast I just sprinkled on top per instructions. I now use liquid yeast, but everything seemed alright when I was using dry just top sprinkling it. It gets moist and multiplies anyway, doesnt need to be stirred. Now the next ten people to post may disagree...

An old technique I used to use: cut a small hole in a pop bottle and then sanitize the bottle. Insert tube into hole and suck the bottles mouth. You get indirect suction: no mouth contact.

Great first post...

Banana flavor:Isoamyl acetate, also known as isopentyl acetate, is an organic compound that is the ester formed from isoamyl alcohol and acetic acid. Its an ester, and you got it. My experience tells me you should keep it in the low 60's the whole time to minimize it. I keep it high 60's or...

I just finished bottling a Wit with the same yeast as you, and had a similar issue. Mine went nuts on day 1-2, then steady bubbling for another week and a half, and then it started crawling. Droped a point or two over the next week and settled at 1.010... I don't know that I would be...

Just consider the carb-drops as a possible vector for contamination, although a minor one. In all experiments it's important to list your vectors for error/contamination. If you arn't getting infected bottles, then it is a very minor variable. If you are getting infected bottles, I would look...

I've been bottling with this bottle style exclusively for over ten years. I start with a pre-rinsed bottle from my shelf. Visual inspection for beer residue, bugs, mold etc. All my bottles are pre-cleaned but I check anyway in case one slips in. I do a quick water rinse to remove dust...

I find having a good pump-spray bottle around works wonders! I fill it up with Aseptox (a peroxide mineral powder you do up liek starsan) mix and use that to spray EVERYTHING. Spray priming bucket, spray bottles, spray the counter, spray the dog.... I fill a bucket with enough water to use my...