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It wasn't an experiment.Just debating on how important it was to me to follow style guidelines. (all grain is free for me but thats a different story)the dme and sugar were needed to make it 50% wheat and to hit my target ABV while not maxing out my mashtuns since i needed ample room for rice...

the DME is fine , yes replace the yeast to be safe, or do a starter. i would just replace it.

okay so i just wanted to comment on this product now that i have used it and im more familiar with how it works. long story short is amazing!It is a one dimensional vanilla flavor.But a great bang for the buck.I will be buying atleast another 2 more pounds. I hate IPAs but i can see this being...

I did it. good chatting with you all.

i made 3 labels today for 3 variants of 21 gallons of Sour that is going to be bottled and a couple more for the same base beer(12 gallons) with two other fruits will be needed by February. i still need to to think of names and style of labels for them. same yeast culture but all extract beers...

the most obvious answer. lactose, and or maltodextrine, how about some maris otter extract. instead of that pilsen.

im really feeling the fermonster carboy 7-gal because i can brew enough to fill a 5 gallon keg. they also great for large fruit additions. so far i have bought 3 in the last 3 months. but it doesnt have a racking arm its all the same. if you want something " better" get something you can rack...

Okay so i know this is a bit out there but im going to take a shot at this and i would love any insight or suggestions if anyone is game to theoretically brew this with me. 3.25 gallons So the goal is to create exactly what the title says. i would prefer the flavors to be present in that order...

training wheels berliner weisse

sugar + water

So i am brewing a wheat wine tomorrow and i had bought munich wheatbeer yeast since it was recommend to me but after reading this " Aroma is estery to both palate and nose with typical banana notes" when im checking style guidlines for 22D - Wheatwine it says should not have any German weizen...

so i tweaked this a lil bit. i think i will not add any chocolate products at least not during the brew. maybe i will let it sit on nibs after i keg it. 12.22 abv @70% BHefficiency 20 lb Pale 2-Row 39.2% 10 lb White Wheat 6 lb Dry Malt Extract - Wheat 3.3lbs Golden Light...

i did not know that tequila barrels start out as whiskey barrels. thanks for that.

all grain or extract ?

That is some great advise, the 120 can go. the chocolate malt i have never used I figured it wouldn't hurt to add 1/2 # to a 50# recipe. But i will take your advice and omit it. the amount or roasted barley came into play when discussing what i am actually trying to accomplish. Its is a wheat...

bump. just cause i find it funny no one has any thoughts about this.( I know,I know ,its not an IPA)but hey its only been up for 7 months.I'm sure someone with intellect will respond in due time. After doing some reading i discovered pulque is fermented agave, distilled pulque is tequila or...

So i am am going to brew this next sunday. its a chocolate wheat wine .I would love feedback if anyone has any. 12 gallons 12 %ABV 20 lb Pale 2-Row 39.2% 10 lb White Wheat 6 lb Dry Malt Extract - Wheat 3 lb Cane Sugar 2 lb CaraCrystal Wheat Malt 2 lb Roasted Barley 3.9% 2 lb Chocolate...

looks pretty flandersish if you want to sour it up.

When you keep getting pelted with $#!t balls, you gotta get a $#!t bat.

I didn't realize there was almond in horchata crarawheat or crystalwheat does tend to add a tiny bit of a nut flavor.it has a lovibond of 55ish maybe replace your 60 with it or half? i have not used either but both Victory, and carabrown list nutty as a flavor. i almost had an aneurysm when i...