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I see what you're saying. I guess my next question is this: is there a way to get the same efficiency, without having to use an extra gallon of water and without having to do an hour and 45 minute boil to get my volume down to the proper volume?

This is true, but I'm really not understanding why it took extra sparge water to get there. :confused:

So today I brewed a pretty simple Wit, using 10.5 pounds of grain in my recipe. I have a 10 gallon MLT with a bazooka screen (which I think may be the problem) and I'm fly sparging (albeit with a crappy home made sparge arm.) My recipe calls for a 6.5 gallon preboil volume. I reached the...

Actually, it sort of sounds like they would compliment each other well being the kind of aromas/tastes they have. I may very well have to do two SMaSHs.

Anything to compare them to? I'm on a simcoe kick right now, but would love to expand my horizons a bit.

I got an email today from Rebel Brewer saying they're getting Aussie and NZ hops in, including Galaxy. Maybe check them out?

Just opened the first bottle of my watermelon wheat. Excellent brew. I used 4 cups of juice, left it to secondary for an extra 6 days (mainly due to being away) and it just turned out fantastic. I get a little tartness mixed with the sweet watermelon due to the yeast strain used, but I find...

I'm actually planning on using the trappist on my belgian pumpkin this year. It never hurts to experiment.

My initial thought was they may be Willamette. From what I've read, the only way to determine AA is to send them off to be analyzed? Perhaps I'll just use them as a dry hop for something. In terms of using them, can they be used wet or is drying mandatory?

It's entwined around my deck, and I'm curious if the hops are going to be something I'll be able to use.

So I should just bottle it and age it for a couple weeks before drinking then? I was under the assumption that it would be a little bit sweet prior to bottling. I'm guessing the watermelon is probably being overwhelmed by the tart flavor of the yeast and the general green beer flavor.

So my Watermelon Wheat has been fermenting for about 2.5 weeks now. After primary, I racked onto 4 cups of watermelon juice, but as of now, I'm tasting very little watermelon flavor, just a bit of tartness from the juice. Were any of you experiencing actual sweet watermelon flavor or was it...

I made spent grain pizza earlier this week, and used the following: 1 package active dry yeast (I used pizza crust yeast) 1/2 cup warm water (around 110 degrees F) 1 1/2 cup flour 3/4 cup spent grain, wet 1 1/2 teaspoon salt olive oil Proof the yeast in the warm water, let stand for about 5 to...

Any other suggestions for bug food besides fruit that won't change the body or mouthfeel much?

Interesting reading, thanks for the link. I'm guessing this would mean that yes, some more sugars for the bugs to chew on would be helpful. Any other ways to do this easily without going the fruit route?

I've got a 5 gallon batch of belgian pale ale that I brewed about 3 weeks ago. OG was 1.046, now sitting at 1.010. It's sitting on oak chips right now, and I was considering bottling half the batch and dumping the dregs from a couple of Petrus bottles that I've cultured. The starter from the...

Willing to break up the lot?

I ended up doing partial mash with the following: 2 lb belgian 2 row 1.5 lb Belgian Pils .5 lb flaked wheat 1 lb torrified wheat 4 oz aromatic malt 60 minute mash 152 degrees, 168 degree fly sparge. Add 3lb wheat extract 1oz Tettanger 5% 60 min .5oz Saaz 4% 10 min .5oz Saaz 4%...

So if my math is correct, it would only take about 3.5 ounces of watermelon juice per 5 gallons to equal the same gravity points as about 4 ounces of priming sugar (which, unless I'm mistaken, would give the proper carbonation of 2.5 vols?)

So I read from some other thread (found via google) that watermelon juice has a SG of about 1.042. Anyone tried using the juice for bottling? Or part of the priming sugar being juice and part sugar?