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It may be that ***** Modelo has a lot if vienna malt BUT i think that the vienna is more to do with the flavor and less with the color. Its probably a dark crystal or a chocolate thats making it dark. Vienna is quite light, definatly not as dark as ***** Modelo. Regardless, i wouldnt use vienna...

Oatmeal Stout!!!:rockin: (last sunday)

i thought that id add my fav shop... Dan's Homebrewing Supplies! Small place out of Vancouver, BC. Its weird how in Canada we dont have nearly as much home brew shops. Most shops here are all wine making, probably 90% wine and 10% beer. But the beer supplies are usually kits and VERY few...

hey guys, Im 95% sure that the yeast strain that unibroue uses is highly protected. I personally LOVE unibroue but from what ive heard that yeast strain was cultured from the wild and had to be worked with to tame it. Because of this, the original strain is filtered before bottling takes...

oh rad! You live in Calgary! Hey where do you get your brewing supplies? I made a really early transition to all-grain and since then i just order my stuff through Vancouver... place called Dan's Homebrewing Supplies (which by the way is a GREAT place run by a guy who really knows his stuff)...

I was just reading what you guys had to say about one of my all time fav breweries. The La Fin du Monde is a tripple. I think you may be confused because of the absolutely amazing yeast strain that they have. I heard that they spent a long time with that yeast because it was cultured wild...

bad beer? I didnt say that..... I dont know but i did buy a book specifically about german weise beer and thats what was recommended.... but if you guys dont think it will help....

how bout the flavor??? Has anyone used the Wyeast weihenstephan and recieved similar "wild" or "meaty- ish" flavors?? Hopefully they calm down.... thanks for the responces!

Im basically asking this because my Hefe weisen is a little different than i expected and i discovered that german weise beer producers will cold condition for 3 weeks... I know that many weise beer producers will ferment with a wheat yeast and then partially filter. Then just prior to...

hey guys, I was wondering about different techniques you guys use to condition your beer. Cold conditioning is something that has been recommended to me for my hefe weizen, but i am recieving mixed techniques. Some say that you need to cold condition prior to bottling, and other feel that...

he he... Well, thanks for the great help guys! What i ended up doing is using that link that mysterio gave me (thanks man!)... I was aiming for a carbonation that was authentic so i consulted my "brew like a monk" book and decided that i probably wanted a carbonation of around 3.2-3.5...

Heyguys, Thanks a bunch for helping me with my first AG beer (hefe weisen). Turned out great!! Just have to cold condition for a couple weeks now.:mug: Anyway, I am now on my second AG beer. This time its a belgian style trippel. Yeast was Wyeast "canadian/belgium" seasonal. I have...

congrats man! I recently did my first all grain beer... german wheat beer. 70% wheat and 30% pale two row with Weihenstephan Wyeast. Anyway, i get to open one on saturday, exactly two weeks since bottling. Suddenly, 5 days seems like a really long time!!! Im exited!! Congrats~!!

i see... well i dont have immediate access to wheat DME... BUT i do have access to "light" DME . Its only going to be used for priming though... should be alright... Right??!?

quick question... Im thinking about the inevitable priming of the beer prior to bottling. I dont want to use dextrose because i hate the way it imparts a cider taste to my brew. My options are: Dry Malt Extract OR Light Malt Extract "syrup" I dont want to change the favour of my first AG...

thats a good idea that i didnt think about... When you say DME, what do you mean? dex? I have heard a lot of people say that such high wheat percentage usually results in a problem of extraction. Now i know! Hopefully i can learn to increase my efficiency when i sparge and such. If not i...

great! Thanks for the advise. Regardless of the alcohol potential, im still quite proud! Its fermenting like crazy anyway... i couldnt be happier!

great, thanks guys! Ill double check my hydrometer just to make sure. Whatever happens, im pretty happy with myself! I got up today to find the beer fermenting strongly. Color looks great too. AND im really suprized to see how clear i was able to get the wort just by sparging! Ill start...

hey guys, ( i kinda posted a similar question in AG section), My first AG beer was brewed yesterday and although the beer is happily fermenting:) , i have a question about hitting original specific gravity. For this weizen recipe, the OG was suppost to be 1.055. After cooling (and before yeast...

well... brew day went well although im suprized how long it took! 7 hours, probably because i am new to this. I took the gravity after i cooled the wort (before i pitched the yeast) and was suprized to see that it was 1.040. The directions i was using for the recipe said that i should get a...