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Haha. I went with a American Wheat and used a Kolsch and Imperial Red that I had already kegged because I couldn't find a fermentation freezer in time. I do know the story of Fritz Maytag because he went to my brother highschool. NEXT EVENT WILL BE A STEAM BEER, Singletrack California...

Thanks MileHigh and Hirsch for the responses, I guess we will just wait and see what happens.

Yikes.... Well now i'm open for suggestions as to what I should do, clearly I messed up. I used the 1056/Melange and 1056/Lochristi. Right now it has been fermenting away from 12 hours and is bubbling away with a nice krausen. So I have 12 gallons of this stuff....what can I do to fix it...

Add some oak, let it sit for 6 months and see what happens!

I made 12 gallons of the "Sour American" in American Sour Beers. Recipe: 68% German Pilsner 20% Pale Malt 8% Wheat Malt 4% Rolled Oats 13 IBU Willamette at 75min OG 1057 I'm going to use Tonsmeire's sour method of pitching brewers yeast (1056) and bugs at the same time and then...

I had a big glass out of primary today after I took a gravity reading, it was tasty but I also like a little carb/condition/and correct temp to my beer.

Yea I was just unsure if the longer time in the keg would help it condition a little better for a few extra days at 35ish or if that time is better spent allowing the yeast the extra time to clean up and just keg it and shake it the night before the event.

15 gallons American Wheat 30,104.

So I read the American Sours book and got super excited. I immediately went to the Yeast Bay and picked up a bunch of stuff. I have yet to make a sour, and although these forums are helpful, i'm not really sure what style the blends that I got are best suited for. Also do I need to pitch...

.75 oz Chinook @ 60 .5 Amarillo .5 Cascade .25 Citra @ 10 .5 Amarillo .5 Cascade .25 Citra @ 5 .5 Amarillo .5 Cascade .25 Citra @ FO .5 Amarillo .5 Cascade .25 Citra Dry Hop Thats what I would do anyways haha.

So I posted earlier about making a few beers for a charity. I ended up using two 5 gallon batches that I had already kegged, and then brewing up 15 gallons of American Wheat with Kolsch yeast. It was brewed last sunday, and final gravity came out a little higher then I wanted, at 1.057. I...

I have about 18 days until it needs to be in the glass. I decide that I am going to give thunderworm's American Wheat (with kolsch) yeast a shot. Still open to #2. I gave BM's centennial blond a shot a few months ago, and although it was good, I was expecting more based on all the reviews. Not...

BREWING FOR THE MASSES - can't edit my title.... I decided to brew a couple beers for a charity golf tournament in my area. I have been brewing for about 2 years and normally just do one off batches, variety is the spice of life right? Anyways i'm looking for some input about what I should, or...

Thanks for the replies. I washed it and got a ton of yeast (I guess that was to be expected when I pitched two white labs and two wyeast. Maybe this will be my secret weapon to give my beer it's own house flavor haha.

So I made an IPA with a starter and an extra vial of Conan (Vermont Ale) yeast, I was a little skeptical about the vials because they had been exposed to excess heat during shipping. The yeast didn't take off after 72 hours so I pitched to packages of Thames Valley 1275 and fermentation and had...

Made this with sweet orange peel and orange blossom honey. Looking forward to the outcome! OG was around 1056, pitched two packages of white labs american wheat.

Anyone ever use the ten gallon recipe to make a five gallon batch? Sent from my iPad using Home Brew

I followed the recipe, kegged and carbed. The beer tastes good but it has bubblegum in the nose. Kinda an off putting scent to me. Not sure if that is normal with these hops or not. I dry hopped yesterday with 2oz of centennial to cover it up. With it being cold I upped the hops and was going to...

Anyone ever dry hop this?

I have Cigar City Humidor (Aged on Cedar) IPA would love to trade for some Zombie Dust.