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Hi again. Thx for the extensive reply. I have collected a lot of info and coupled with the feedback from this thread I will attempt again to brew a Weiss next week. I think the most important learnings here is as follows: skimming the Krausen but as well whirlpool at the end of the boil to...

Further I did a 50:50 split when transferring to secondary and added cherry juice boiled down from fresh cherries.

I ended up doing a Maris Otter / EKG SMASH, using WlP Burlington Ale as yeast. It's in secondary atm. but tastes excellent already. Thanks for the help guys.

Vienna Smash - interesting did some Maris Otter smash earlier. I want to use liquid yeasts - what to replace with the Nottingham?

The ESB sounds great. However how will it go with a higher Carbonation say 2.5 - 3.0 ? I read somewhere that levels above 1.5-2.0 would result in undesired off taste? @303dan I will stick to the UK strains. been doing some brews with WLP001 but would like more Esters.

I would like to brew a simple pale ale. Not to hoppy or bitter, I guess more the UK type than US. I would like it to be fresh with high drinkability but not a light pale , malty aromas are welcome. Further I want to use it as a base recipe that can be varied with additions of hops, fruit etc...

Can I ask you what strain you would recommend for producing less tart beers - would it be Belgian wit?

Many thanks, very useful some details I haven't read before. The process of removing / skimming the Krausen can it prevent the harsh / tart taste?

What would you recommend then. I like sour / tart beer but would really like to create a standard hefe weisen like Franzinkanser or Paulaner?

Forgot the fermentation Temp. 21 dg.

Hi All I've been brewing two Weissbiers the last 5 months. Both has turned out sour - too sour for the style. Anyone got a clue to what is wrong? Recipe 18 l batch Wheat pale 3.4 kg Pilsner 0.84 kg Crystal 0.2 kg Cara hell 1.2 kg Mash: 50 dg rest 20 min. Rise 63 dg 1 hour. Pre boil 23 l Worth...

Hi Great reply and highly usable. I just did two batches and kind of did what you suggest with good results. No doubt I will benefit from more attention to the sparging and I did not, as you suggest, wait until the water had drained. This will be implemented next week. Concerning hop spider I...

Hi Pablo Ok tanks for this, il see if I can correct :)

Russian imperial Stout (OG 1.110), Pale Ale with nugget & El Dorado, DanIsh Pale Ale with rye & Polaris + mandarina Bavaria, lambic (1.5 year to go}

@CTS I too am quite fond og Benediktiner Hefe. I would suggest you go for the Fransizkaner Dunkel that in my opinion is quite close. Recipe suggestions here: https://www.homebrewtalk.com/showthread.php?t=7582 Please let me know if you get any info from the brewery :)

Hi Well, I've been struggling with the same problem since I started and purchased Beer Smith. I took me several failed batches to correct the water and sparge calculations, using partly the information from the GF manual and other sources. I am still not able to use BeerSmith and are instead...

Hi Pablo Thanks for reply on this topic. Regarding the GF for Beersmith I havent yet seen any profile that works. Try a search on Google and you will find out that I am not the only person with this problem. The main problem lies with the sparge water calculation, I cannot adjust this...

Hi. Upon reviving my learnings on near eastern history it came to my mind that in ancient Egypt the earliest beer was produced from Backed bread. I'm not attempting this, has already tried brewing ancient beer it was awful. However has anyone tried backing malt in cakes with or without the...

Hi Many thanks for the advice. Yes i too also got suspicious about the corrections for temperature, did some cross reference readings on hot vs cooled wort yesterday and found +/- .006 in dev. From now on i will cool it definitely :)

1. Weiss Bier Hefe Dunkel with a small addition of smoked malt. 2. Stout/Porter with Centennial and Fantasia hops