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Not technically the weekend, but took advantage of the Juneteenth federal holiday and whipped up an American Wheat yesterday.

I say go for it, it may be a little lighter, but it will still be beer, what do you really have to lose? I just brewed a Helles two weeks ago and I kitchen sinked it. Normally use 100% Barke, but had some base malts left over from previous brews so used them up. It wound up being 44%...

1690 + 3 gallons American Wheat = 1693

I have almost the same water here in Mass, though my sodium is even higher at 99 ppm. Problem with the water numbers you posted, is that is some wide range of minerals across various tests throughout the year. How do you know if you are starting with say 70 ppm chloride for a brew today, or...

One tip about kits. More Beer and Northern Brewer usually post their kit recipes on their sites too...if you have a local shop, just print out the recipe and buy the ingredients separately. Sometimes it can be a few dollars cheaper that way.

I mean it's milled fine, but homebrew shops do tend to mill with a wider mill gap setting in order to prevent their customers from getting stuck mashes. Will it make beer, definitely...will you get better efficiency is it was milled finer, most likely.

1603.5 + 3.5 gallons Munich Helles = 1607

Yeah I just responded to you on the Augustiner Helles recipe thread that 860 is pretty much my house yeast for German malt forward beers. I may even try it with my Czech Dark one of these days. Using it on a Helles on Saturday.

WLP860 dry yeast has kind of become my house yeast for German malt forward beer. Though have yet to use it on a Helles, but that will change on Saturday.

If those were my only options, I would go with 34-70 all the time. Have a Marzen on tap now that used NovaLager. It came out fantastic. The other dry yeast I would use for that style is WLP860 Munich Helles, the Augustiner strain, it's a great yeast for malt forward lagers.

Let it thaw, it should be fine. You are not the first one to do this Frozen Beer. You could always remove some of the ice and then have a concentrated higher ABV Eisbock too!

Some yeasts can have rafts that take forever to drop out. Looking on their website, it does state that BE-134 has a slow yeast sedimentation time, meaning it can take time to drop out. You can always rack from under the rafts or give the fermenter a gentle swirl to try to force them to drop.

Nothing this weekend, but kegging my Amber Ale. Brewing a Helles next weekend.

Thanks! Raspberry Gose sounds so good! Here's a tip for NHC, wait to the last possible moment to register, check the entry numbers by region and enter it in a low entry count region. Seems a lot of people did that this year and had their beers advance. Yeah those Texas medals from Brew...

Looks good! Good luck in the comps! I bottled some of mine the other day, got to get my Altbier bottled up to and then send them out next week to Alabama Brewers Cup and Wortpalooza.

Hey jdub! I do agree that the OP recipe seems to be high in Cara Munich, but he has had great success with the recipe. Granted judges tastebuds may have changed between 2012, when he first won with this recipe and now. I currently have a Marzen on tap that I love, that only uses 2%...

Alamo City Brew Battle in San Antonio, they use BCOEM not Reggie. at least this year. Yeah the skulls are sweet, was pumped to actually get a couple. Now I need a gold one next year!

Thank you!

And today's mail brough more comp goodies. Silver for Leichtbier from Brew Battle in TX and a bronze from same for the Best Beer name category, for the same beer, which was "This beer had a name, but DOGE cut it". The Sugar Skulls are sweet! And two bronze from Spirit of Free Beer in MD...

After reading an article on Czech hops that are not Saaz, I could not resist. These came yesterday.