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fella's. thanks for the input... lets just say i'm not brewing a wit....i brewed 10 gallons with the spices. split the wort into two carboys..one with 1272 fermenting at 68 and one with fermentis wb o6 wheat yeast fermenting at 60 degrees. and will just see what happens. BUT, the next time i...

Im brewing soon using a grain bill for a wit beer spicing with coriander and bitter orange. my question is i have three yeasts at home to choose from. Wyeast 1272, white labs 380 hefe 4, and safale wb 06. i was looking for something close to a wit for the summer, or that would let the spice...

thanks for the quick responses. i wasn't really worried about it, just curious.

i brewed a kolsch, fermented at 62 degrees using white labs kolsch/alt yeast for 2 weeks. transferred to secondary and have been cold conditioning at 50 degrees for 3 weeks. today i noticed a bubble or two in the airlock and checked the beer. it is starting to have a slight covering of small...

i think the thermometer is ok, i'm at sea level and it boils at 212. but i will check them also. my next batch the only thing i'm changing is to add a mash out. it is a simple step and i forget why i stopped doing it. but thanks for all the input and i will put it to use.

i fly sparge.....with the sparge water at 170-175 degrees for about 45 min to an hour for a 5 gallon batch. so the next time i will mash out and see if it improves. thanks.

i've been ag for little over a year and i have a couple of questions. at first i was getting 80% efficiency using a bazooka tee, crushing my own grains using a corona mill, and mashing out. i've changed to a false bottom, and do not mash out, but now my efficiency has gone down to 70%. the...

Go ILLINI, careful, i started with a brewers best kit last fall and have proceeded directly to building a two tier brew stand in my garage out of 3 kegs and 1 pump. all grain putting together my own recipes. the best piece of advice is that the internet is a valuable resource. :mug...