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I actually did plan on moving it to flameout and adding zest soaked in vodka after primary was finished. I'm going to cut my hop additions in half. Thanks for the advice!

I'm going to be brewing a honey orange wheat. I want the orange and honey flavor to shine through and to be balanced with each other. Pleas critique the recipe and leave any suggestions you think would be helpful! 5 gal batch 6 lbs. pale 2 row 5 lbs weyermann light wheat .5 lbs honey malt 1...

Slow clap :)

Kegged my raspberry wheat

Update: kegged it today and it tasted great. It had this slight toasty flavor that I haven't had in a Hefeweizen before but I really like. I thought it tasted really unique. It's gotta be the Maris Otter. The banana/clove was subtle and I added 4.5 oz of Brewers Best Raspberry extract. I'll...

All hops added starting with 20 minutes left in the boil. .5 oz Zythos for 20 .5 Cascade for 20 .5 Zythos for 10 .5 Simcoe for 10 .5 Cascade for 10 .5 Amarillo for 10 .75 Simcoe for 5 .5 Zythos for 5 .5 Centennial for 5 .75 Amarillo for 5 Dry hop .75 Simcoe 7 days .75 Amarillo 7 days .5...

I've been reading a lot of posts that praise MO. I decided to experiment and have an American Hefeweizen fermenting that used 5 lbs of it so I'm curious how it will turn out. What beers/styles do you find it to be the best in and why?

So would I be okay using 6 lbs Pils malt wit 5 lbs wheat malt? Pitch a 1.5 L starter of 1056 and add raspberries to secondary? I only have Pils and Wheat left on hand.

What yeast do you prefer for a Raspberry Wheat? Do you prefer a neutral American ale like 1056 or an American Wheat strain like WLP 320? I brewed a wheat this weekend with WLP 320and was going to add raspberry to it, but it's throwing off a big banana aroma which is making me reconsider the...

I'm looking forward to this one: 5 lbs Maris Otter 1 lb Pils 5 lbs Wheat 0.5 lbs carapils/dextrin Mashed at 154 for 60 min. WLP320 in a 1.5 L starter I added two tablespoons of raspberry extract last 15 min of boil. I'll be adding more at kegging.

Thanks for the reassurance. The fermentation took off like a rocket. I have it in a swamp cooler. Ambient temp is 68 but I keep changing ice packs in the cooler. It's going strong and has a wonderful banana aroma right now coming out of the sanitized container the blow off tube is running into.

I need to vent. I brewed a raspberry wheat yesterday. I hit my mash temp exactly, had a great sparge, and nothing stuck. When I started to boil, the wind picked up and stayed strong the entire boil. It actually blew out my flame and I didn't realize it at one point. I ended up running out of gas...

Tapped the keg tonight. The smell is incredible and it tastes outstanding. I'll be hop bursting from now on with all IPAs.

I just kegged my IPA . From the way it smells, I can already tell that my wife and I are going to DESTROY that keg starting in about two days! The sample tasted awesome!

I screwed up my first wit and hefe by fermenting in the high 70s. Lesson learned.

What do you mean by "dank"?

How does this sound? 5 lbs Maris Otter 5 Lbs Weyerman Light Wheat Malt 0.5 lbs carapils dextrin 1.5 lbs rice hulls 1 oz Hersbrucker 60 min WLP 320 American Hefeweizen in a 1 L starter on a stir plate Single infusion mash 60 min at 154 I'm thinking 4 oz of raspberry extract at kegging. Thoughts?

Read Mr. Malty on late hop additions. I would cut back your 60 min addition and really ramp up the 20 through 5 min additions. I believe FW wWalker does it on their IPA.

Still boil for an hour and add a SMALL amount of hops for a sixty min addition (maybe half an ounce to an ounce for an IPA). Then you add large amounts of hops at 20, 10, and 5 (or whirlpool). It adds smooth bitterness and a huge aroma according to the article.

So I read an article on late hopping on the mr malty website. After reading it, I made an American IPA with all late hop additions last week at 20, 10, and 5. When I went to dry hop it today it already smelled way hoppier than any other beer I've ever made. I'm excited for this one. What have...