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My tripel is modeled after Jamil's recipe where he called for around 10.5 lbs of Pils LME. Mine is stuck after 13 days in the primary at 1.020-a bit off from the desired 1.008. From a gut feeling I added a little brown sugar after racking to secondary to try and get a little more action from the...

Yes. I am super excited about doing a white-chocolate stout and thinking about logistics now. Please, keep us posted on how this baby turns out.

You all are awesome.

Shiner 101 is surprisingly decent for a pils style...and its got a sexy, well designed label;)

Sweet. Give that hefe some love for me.

Not from what I understand, especially if you give it enough time to mellow. You might run the risk of having some off flavor if you drink it too early, just give it plenty of time, 2+ weeks in the primary or so at the cooler temp.

+1 to the Kristal Weizen. I've actually been wanting to make one of these, so...congrats!

Jamil mentioned doing a lagering fermentation after the primary. Anybody tried that??

Hey friends. Just curious about getting a club together where we can discuss/leech ideas and techniques from one another. Any takers?

Yes. This has made me want to take the plunge into partial mashing. No fear. Although I have a question: When/how long does the additional items in the recipie, i.e. the caramel and caravienne malt need to be steeped? Also, I assume that the 2-row pale malt would need to be crushed, yes...

Thanks for the help!

So hands off policy then?

Hello friends. I currently have my 1st batch (a dunkelweiss essentially) in the carboy and fermenting (been in since Sunday night) and have a few questions. Right now all the yeast activity looks like the top of a root beer float: whiteish with some brown peak tops-normal I suppose? I also have...

Thanks for the quick reply. I'm using a glass carboy for the container and a slap-pack of 3944 Belgian Wit from Wyeast labs.

Perused some of the threads here, but couldn't find an answer...so: I'm brewing my first batch ever today and I'm partially concerned about my fermenting temps. Due to my "living quarters" I have one spot for fermenting and, as of now thanks to winter, it is holding around 60F. I'm making an...

Hey friends. My name is Doug, 24ish, from Springfield, Missouri. I'm a professional student, self-proclaimed foodie, and now, a beginning home brewer. I look forward to spending many, many hours here...Cheers!