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I could pick some up on the way home? I have the steep bags. What were you thinking? Despite being high quality here I'm not a big fan of Canadian wheat in beers, the bavarian definately has a different taste that I prefer, unless I am mistaking the wheat taste due to the different yeasts used...

I have the 2112 California Common all smacked and ready for today, now just deciding on the ingredients. Going to ferment at 70-72 degrees and bring out the floral fruity esters. Teying to make an easy drinking beer. In my stock I have Bavarian WME, Pilsen DME, Light DME, amber DME and Extra...

Ya its not so much how bitter I want it, I just want the right process to match the production beer and I'm looking for a consensus with people here in order to clone as close as possible.

oh wow, i thought that i would be able to hook up the co2 and drink the next day? is there a quicker way, or setting the psi higher to make it drinkable sooner?

hey, so its my 1st time kegging (just switched from bottling) i use a 1 step fermenter. question is when i am transferring my beer from the fermenter to the keg, what should i set the PSI at? I read somewhere to set the PSI at 12, any thoughts? I have a kegerator that the keg will be...

I'm going to brew this clone in a couple days. I have the 3068 smack pack, 4.2 lbs of Bavarian WDME (65%WDME/35%DME) 2.1 lbs of Pilsen DME Hallertauer hops.. Now this where my questions comes in, I didn't buy the German version of Hallertauer (German Hallertauer), I bought the US...

Well my basement starts at 68 with active fermentation but then hits that 62-64 deg in 2 days'ish and thats enough for that yeast IMO and thats what temp I'm going to ferment it at.

I dont feel the 3944 has that characteristic, but this forbidden fruit was completely a different animal, while frementing it was more like stinky socks that horses wore in a dirty field. It did mellow out to non-stinky once bottled and conditioned but this yeast defintely has a distinction from...

bump. I want to know too!

Tested it out and wow what a difference from the smell and taste before bottling. It did kinda have a stinky socks smell and taste with sourness. All that smell went away and tastes great. Overall its a unique belgian beer but I think I prefer the 3944 better.

True. It's all about manging information. This came up in my search recently so I contributed based on my experience for the next user that searches the same thing. Its better I contribute to an older thread then start a new one IMO.

I had this happen to me too on my current batch. De-gassing before a reading and get it room temperature as well. I went down 2 points by waiting 30 min. For me the beer seems to be clearing itself with this carbonation. The color of the beer is getting lighter.

Since DME is only 70% frementable would priming with DME help battle sourness vs using corn sugar?

I don't mind it a little tart but if I prime the bottles with some LDME vs full corn sugar will it combat the sourness a little?

So this yeast is a bit of adventure. Its originates from a Hoegaarden fruit wheat beer from the 1700's. I just brewed a 3944 with a similar recipe and this yeast acts ands tastes totally different. My 3944 had a very mild brew smell of belgian beer during fermentation. The 3463 kicked the...

Standard airlock was an epic fail.. I'll never use one again. Think beer airlock frementation volcano.. Very active yeast on this one. Ok, good to know.

Well after a week and a half in the bottle I couldnt help but test it early. It's fine!! This early its short of a some carbination. Tastes a tad diluted but kinda makes it a light-witber type clean taste. I'm quite surprised how well it tasted despite the screw up. 2 more weeks and its going to...

I was reading a book "Radical Brewing" and he states Dextrose can produce apple/clider tastes. I had this problem with my coopers lager kit that came with a box of dextrose to suppliment. I used DME on the next brew to offset the sugar and bingo, bye bye apples..

25% based on direction from my local beer shop. I'm using PET bottles so I'm not worried about any explosions.

That's good advice, 2 cups of cheap vodka still is better than ruining a whole batch. Lessons learned I'll never make that mistake again! I did use a little extra priming sugar so I hope that combats it a little.