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If you like hefeweizen, and you're in a bit of a hurry, here is my recommendation. 6 pounds wheat DME 1 oz Hallertau hops Safbrew wheat WB-06. Basic instructions, heat 5.5 gallons of water to about 150 or so, add the DME, bring to a boil, and add 1/2 of the hops, and boil for 60 minutes...

This topic interests me, in a weird way! Say I was to buy a smack pack of, let's say, Wyeast 3068, and want to brew a few batches of Hefeweisen. (One of my favorite beers.) or Dunkelweisen, which use the same yeast. I get the smack-pack, smack it, and make a yeast starter with it. And...

I wasn't referring to you. That would be "some US company."Wyeast 3068 Weihenstephan is the other liquid yeast I've been seeing. However, the info is GREATLY appreciated! steve

Northern Brewer listed it as a "hefe" style, and claimed the banana/clove aromas. I did use it, and the beer came out as expected, except the banana was quite prominent. I was trying for clove. I will try the White labs 300, or the Wyeast strain, on the next batch. steve

I just found this! Sparky, did you have any local influence on this beer? Ali'i Brewing's Mac Nut brown ale? I have brewed about 15 batches of that. (15 barrel batch.) steve

Are the grains OK in this recipe? I am NOT striving for an "IPA" styled beer. I'd like some residual sweetness. Oh, forgot. 1 ounce Hallertau hops. I may throw another ounce in, at 5 minutes before the end. I'm also thinking about boiling 2 pounds of DME, for the 60 minutes, and adding...

I'm thinking of doing a Hefe, similar to what Jeffy Haines did at Brewer's connection. (Note, if Jeffy was on fire, I wouldn't throw water at him!) 7 pounds Briess wheat DME. 1/4 pound of 40L crystal. 1/4 pound of caramel wheat. Safale yeast WB 06. Is this a decent recipe, or not. I'll...

I just found a 5 gallon jug of Maple Syrup. It was $40. (8 dollars a gallon!) I'm planning a fruited acermead. 2 (or more) quarts of Maple Syrup, plus 6 pounds of honey, with 3 quarts of blackberry and blueberry juice. I'm thinking RedStar Montrachet yeast. steve

Anyone used maple syrup in hard cider? I've got a little bit (5 gallons) of syrup, and want to try. Since I've got a kegerator and Cornies, I'm thinking 4 gallons of apple juice, and a quart (or more) of syrup. Maybe some 90 L crystal malt for residual sweetness. Any ideas? steve

Let's try this again. Most of the sugars in crystal malt do NOT ferment. Crystal malt is used to give residual sweetness, as well as mouth feel, along with taste. You have 2 pounds of crystal malt, along with 11 pounds of pale LME. Most recipes I've seen, call for 1/4 to 1/2 pound of...

I'm still thinking it is those 2 pounds of crystal malt. That is a lot for a 5 gallon recipe. steve

Crystal malt extract doesn't ferment. (Even if it is you that extracts it.) If you used 2 pounds of crystal malt, the extract from it is going to remain as unfermentable sugar. Go back to your LHBS, and see if you can see the sticker on that black 55 gallon drum. Find out who made it. I...

Clarno, it should be labeled as towhat kind of glass it is. Pyrex, Kimax, and a few others will work. Google the brand name, and if it is borosilicate it is OK. steve

Brandon, who is your LHBS? I hope it isn't Jeffy's place. steve

Steve, at the least, it will be drinkable. As our Founder is fond of saying; R.DW.HAHB. (Relax. Don't worry. Have a Homebrew.) Yes, in my book, Charlie Papazian rates right up there, with Al Einstein. steve

The major problem with BC, is that the owner, Jeff is an @$$HAT! I cannot properly express his attitude, without getting banned here! And, I should know, since I worked for him for over a year! Seriously, unless you are buying a carboy, you can get get stuff cheaper at Austin Homebrew. I...

Well, around here, it's not so much "find" them, as it is "avoid" the stickery bastages! But, their fruit does make good Mead flavourings! steve

Steven, what was your recipe, if you don't mind me asking? Yes, basically, anything with sugar in it, (and a few nutrients) will ferment. That is one of the problems with "honey, water and yeast" meads. Those ingredients just dson't have the right foods for the yeast to do it's job...

And, it's still going to do some fermenting, even in your fridge. Drink it pretty quickly. A couple of months should be OK. Oh, plastic bottles are safer, but they still can pop. Won't blow glass all over, but they'll blow rootbeer all over. steve

Yeah, like you're the first one with those thoughts!:D Seriously, it is a good (but dangerous) drink! steve