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I think you are on the right track. All early additions, unless you are going for a hoppy wit

What is your mash temp? Very important detail. I have had the Sam Adams imperial wheat. Very good. Others can get a bit too malty for a wheat (in my opinion). I would recommend mashing on the lower end. Also you may need to boil for 1.5-2 hours. You will prob need extra sparge water. Check...

I typically don't do any late additions for a wheat beer. 60 mins to achieve desired ibu and that's it. I also go for a 50:50 wheat:2-row most times. You will need rice hulls for sure. A pound...maybe more. Careful not to count them towards your percentages, but still count towards water volume...

If I was going to brew an imperial wheat, I think I would be looking for a little higher OG. Personal preference I guess. As with any big beer, aerate and pitch enough yeast cells. Everything else looks fine to me. Maybe some hallertauer hops instead of cascade.

Do it right. Brew the beer (I would not recommend an IPA if you want the focus on tasting the peppers) as you would any other recipe. Ferment completely. Rack the beer onto 5 or 6 one gallon jugs, each with a slightly larger amount of peppers than the previous. Take extra care to maintain a...

Never had one clog. I use a 6 gallon better bottle with 5.5 gallins in it or 6.5 gallon bucket with 6 gallons.

I just use a bung, the bottom part of a 3 part airlock and tubing. No drilling or mods needed No pic. I can post one if someone wants.

If you want subtle without the reddish color, use a small amount of extract. Too much and it'll taste funny, but a little goes a long way.

Google is your friend. So is the fancy shmancy search feature

Be prepared to undershoot your mash temp. That much grain, time, stirring can decrease your temp for sure. Make sure you preheat your mash tun thoroughly, add strike water 5deg hotter than needed, add grain very slowly and mix the hell out of it. Really easy to get hot spots with that much grain...

I agree with rcsoccer. Decoct to the mash out temp. It isnt hard. People just get intimidated. The calculation is super easy. And use that water for sparging. Make sure your propane tank is full, sparge with as much was as you can (within reason) to maximize your mash efficiency and boil for 2...

My banjo burner has an air vent. It pulls air through the manifold as it pulls propane. I plan on raising mine several inches and adding some better (and removable) windscreens. So in short, it depends on your burner. And your pot. I use SS keggles. It would be very difficult to burn through...

Yeah like i said i usually boil 90 mins or more. There is a pretty big gap between the banjo burner and the keggle. Plus the banjo burners use a lot more propane than smaller burners. Never had a problem with freezing til i got the banjo. More mass transfer equals more freezing (gotta love...

And i usually boil over 60 mins. So that explains a lot... Like yesterday and today i boiled 2 hours.

I boil with a banjo burner and a keggle. Really i get 2 or 3. I need to raise the burner up some obviously

4 batches?? How big are your boils??? I get 2

Moved to New England this year. I struggle to keep my propane tank from freezing in the cooler months. Does anyone have any tricks to prevent this?

I am sitting on the top floor of my apt's parking garage after an 8 hour strike to boil schedule. What a marathon. 20 lbs munich 2 oz chocolate 15 ibu tettnang at FWH Late last night i put 0.5 qt/lb in the mash tun at roughly 99F. Let it sit overnight. Very little change in temp. I read some...

Building a keezer, looking for some used equipment anyone is wanting to sell. Waiting until black friday to buy online if i cant find any used stuff i like. Thanks in advance! Perlick 525ss faucets Hardware (tailpieces, nuts, shanks) Co2 tank (10 lb pref) 3 gauge reg (1 primary, 2...

I may be interested in one of the tanks. How big are they? Are they out of date? How much do you want incl. shipping to 02151?