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Jacobs was the first Hefeweizen I ever tried and got me hooked. Tucher was my favorite .

That’s the best part of drinking a Hefeweizen. The Fuchsbeck brewery in Sulzback-Rosenberg, Germany would have almost a half inch of yeast in the bottle. Yummy!

Use Lallemand CBC-1 bottling yeast. Great insurance for bottling big beers and those you wish to age.

Can you get Lallemand Munich Classic?

I spent more money than the cost of a steam slayer dicking around trying to rig something up that never really worked. Finally bought the steam slayer and should have started there. One thing you need to realize with an exhaust fan is the air you are expelling has to be replaced from somewhere...

Buy what you can afford and learn how to use it. Keep in mind that if you’re doing larger batches you’ll need the fermenters and packaging, along with the space, to go with it.

15 thumbs up for the Lallemand Munich Classic. I was stationed in Germany for 10 years and drank more than my fair share of German Hefeweizen. I had tried all the tricks with mash rests and liquid yeasts with mediocre results. This yeast makes my Hefe on par with most I drank over there...

I brew a Munich Dunkle with 34/70 then use that yeast cake to ferment a Doppelbock.

Buy what you can afford and adapt your brewing accordingly. I use two Mash & Boil units. With my pumps I’ve spent about $650, which is less than most of the other AIO’s on the market. And I brew good beer. And don’t get hung up on the 110v/220v argument.

I brewed a Baltic porter on Monday. Didn’t realize that my yeast expired in May 2021. Pitched it anyway and 12 hours later bubbling away like it was a brand new packet of yeast.

Wait at least 14 days. Home brewing is a hobby of patience. Be patient and you will be rewarded. Be impatient and you will have mediocre results.

Go Chiefs!

Don’t sweat it. Make a checklist and follow it next time.

20-30 kegs

I was stationed in Germany for 10 years and drank more than my fair share of German Hefeweizen. I tried all the tricks with mash schedules and fermentation temperatures with marginal results. I mash @ 152F then I ferment with Lallemand Munich Classic dry yeast @68F. Open ferment if you can...

I was stationed in Germany for 10 years and drank more than my fair share of German Hefeweizen. I tried all the tricks with mash schedules and fermentation temperatures with marginal results. I mash @ 152F then I ferment with Lallemand Munich Classic dry yeast @68F. Open ferment if you can...

Look into reiterated mashing for your higher gravity beers. It sounds intimidating, but isn’t. Only added about an hour to my brew day.

I brewed in plastic buckets for over 20 years with no problems. I bought new ones every few years and use the old ones for grain storage, equipment storage, star San etc. Only moved to stainless because I had some disposable income during the pandemic. Beer tastes just as good. FWIW, you...

Mash water volume was too low. With grain absorption you should have mashed with 7.9 gallons to get 6 gallons into the BK. I’m amazed that you got 4 gallons out of it with only 5 gallons of strike water. Is this your recipe? Was it designed for no sparge? Off the shelf recipes require 20-25%...

Add half the amount of priming sugar needed for bottling, seal the lid and let it carbonate like a large beer bottle.