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For what it's worth, I'll add to this old post for anyone doing research on making a summer beer with this idea. I was trying to make a similar beer. My goal was an American Wheat with a more noticeable "lime in the corona" flavor and less hoppy than a pale ale. I added 2.75 oz of fresh citrus...

Tektonjp - My thinking was that orange, coriander, and chamomile are the "base" flavors of a wit, so I wasn't going too far yet. I can understand where you're coming from though. Simple is good too.

Thanks LMGK, both of those ideas sound good. I've never even considered white chocolate, but it sounds interesting. I could see how either could add a nice dimension to the beer, without making it become something too strange.

I am brewing a fairly straightforward wheat beer. It's part American wheat and part Witbier. It's fermenting steadily but I can't help but want to experiment a little. I'm tempted to take a gallon or two of it and do something crazy with it to experiment. What do you think I should do? Is there...

GuldTuborg - do you mean to mash a little high or a little low to control the sweetness/dryness? I think I understand but just want to be sure.

Here's the recipe I'm planning to make. It is based off of Jamil's Evil Twin: 8# LME 1# Munich 1# Victory .5# Crystal 40 .5# Pale Chocolate .25# Crystal 120 1 oz Willamette Hops at 60, 20, 10, 0 In the past I've used Safale US-05 which is a pretty clean yeast. Is it a bad idea to...

I'm considering trying a Belgian yeast in an American amber I've made before, in part to better understand the yeast's qualities and characteristics. I've seen Belgian IPAs but haven't seen anything on the forums combining Belgian yeast with an amber malt profile. I think that many dubbels have...

I ended up splitting this batch into two 2.5 gal batches in the secondary. One is as is, one has 1 lb. of frozen cherries added to it. I'm interested to taste the differences.

I'm planning to make a partial-mash Nut Brown Ale next weekend. I am looking for a brew with low bitterness, a little sweetness, and a lot of nuttiness. I've based my recipe off of Jamil's Nutcastle, as well as BYO clones for Bell's Best Brown and Dogfish Head India Brown. I think it looks okay...

I'm thinking about brewing a Brown Rye, so I'm interested to know how this turned out. Have you tried it yet?

I tried this a couple weeks after bottling and it has a subtle ginger aroma and a very subtle burn like ginger ale. It's drinkable and refreshing. Ginger seems to work well with the grapefruit quality of an IPA. This is what I wanted to achieve for this batch, but I would probably add more...

Here's an update on the recipe: I decided to use 6 oz at 20 minutes and 2 oz at 0 minutes. After a week of fermentation, it had a nice ginger aroma that didn't overpower the hop aromas. However, there wasn't much ginger flavor in the sample I took so I added 1 oz that was cooked in a little...

Roger on the hops. In regards to the ginger, I've now heard both pros and cons to cooking the ginger. StokedBrew says that ginger cooked for 30 minutes becomes astringent, and I've heard that late additions have a burning flavor and need to be used sparingly. Does that mean there's a special 20...

I'd like to make a winter ale that is a little lighter and lower alcohol than many christmas ales and similar spiced beers. My thought was to take an IPA recipe and add ginger to the batch. I'm not sure how this is going to turn out, and if you've made something like this before, I'd appreciate...

Just an update: I bottled the beer yesterday after fermentation was done. The esters and phenols are a bit stronger than I wanted, making this smell like something half way between a wit and a weizen. The sulphur smell definitely faded into the right balance with the other aromas. Overall, I'm...

Thanks for reassurance. I suppose that even though there are some other posts on the forum about sulphur smells during fermentation, I didn't want to give myself too much credit. I haven't screwed up a batch yet, but I won't be surprised if I have a few blunders early on. The reference books i...

Thanks for the head's up. My understanding of esters and phenols was that they produce clove and banana flavors (respectively). Do they also produce sulphur smells, or would that be for another reason? I want the ester aroma in this wit but not the phenols if possible. I've read that esters...

I'm brewing an extract Wit using Wyeast 3944 and getting a fairly significant sulphur smell. It has been fermenting for about two weeks now at 68 degrees, and I just moved it upstairs to raise the temperature to 74. The temperature change hasn't effected the sulphur odor as far as I could tell...

I'd love one.

I'm planning to brew a White Ale soon. After doing a tasting with decent range of wheat beers (Belgian-, German-, and US-styles), my friend and I decided that that Hitachino Nest White Ale would best represent what we're going for. I appreciate the notes from everyone so far. Are there any...