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Ok, had to pop a top again. It's amazing how quickly the taste changes between last night and tonight. It has tons of fizz and now it's very grapefruity. I didn't tell her what beer it was when I gave her a sip, so she asked, "did you buy more Erdinger???! Oh wait, that's not Erdinger - it's...

Why did I start brewing? Since I grow and can my own food, there's nothing like the taste of homemade. This year, this has transitioned over to beer making. And lemme tell ya, I did one extract (eh...ok), then I jumped right in to all grain (WOW!!!) and like my garden tomatoes, I'll...

Post bottling day #10: I popped a bottle open and poured it in my Erdinger glass. It is very muddy looking from the yeast but that "thickness" texture is gone. There are now LOTS of suds...VERY fizzy (carefully pouring, the foam was 1/3 of the volume in the glass and lots of bubbles racing...

Thank you, gentlemen. :mug:

I've canned food for decades using the same canning jars and you can do the same with glass beer bottles. This is the beauty of using glass as your storage vessel for food, beer, wine, what have you.

I just brewed my second batch of Wayne's Blue Moon clone. HOWEVER, I instead of grabbing my WLP400 out of the fridge, I misread the label and pitched WLP300 instead *DOH!!!!* This is the first time I've used WLP300 - the airlock in my fermenter is bubbling a couple times a second (wow!!!) but...

I'm hooked on this brew of Wayne's! After several weeks of bottle conditioning, this Blue Moon Clone beer is SO GOOD that I brewed my second batch last night. Again, I break rules when brewing so here's my process: 1. Started with 6.5 gallons of water (3.25 gallons in 2 kettles) 2. Kettle...

It's a personal choice, Mrose. I just went thru this situation a week ago with my Erdinger Weissbier clone-attempt. I was a tad shy of 4.5 gallons (target was 5 gallons). The 1/2 gallon of boiled/cooled water probably isn'g going to make *that* much of a difference in taste.

Ugh...I can't do cinnamon in pumpkin pie. In fact, I make my own old-fashion pumpkin pies from scratch because I can't stand any of the pumpkin pies on the market today (a 100+ year old WVa recipe from my grandmother; which I believe includes allspice). They have cinnamon or too much nutmeg...

Day 7 post bottling: I couldn't wait. I had to put one in the fridge and pop the top. Definitely a hefeweizen but it is VERY thick in texture but smooth - like chocolate milk. I know this is still green but I personally love it - wifey didn't care for the thickness but as she said, give it...

I'll tell you what: I recently brewed Wayne's original Blue Moon clone - I'm drinking an ice cold one now and it knocks the socks off ANY ale or beer I've ever had. Kudos to Wayne! I hope this Erdinger Weissbier clone comes out half this good. DY

Wayne, I was going to throw this out...no joke! Man, I'm glad you told me to WAIT. And yes, P-A-T-I-E-N-C-E was the valuable lesson here and I'll be first on the stump to preach it. I'm drinking this Blue Moon Clone in a frosted Hard Rock pilsener glass as I speak and it is AMAZING...

Update: Now that this has bottle conditioned/aged/mellowed, the "light" taste is gone and the flavor has really blossomed! Wifey and I agree this is one of the best tasting beers we've EVER had! I'm going to order more grain and get another batch rolling. Wayne: I salute you! YOU...

Bottling success!!! OG was 1.058 and FG was 1.017 with Actual ABV (according to BeerSmith) at 5.35. So far, so good. As for the lager yeast to bottle with: I went up to my LHBS, told him I was attempting the clone and I needed a neutral lager yeast. He gave me Saflager S-23 and recommened...

Ok...last post - HONEST. I tried this method with my blue moon clone. I didn't give it a two minute aeration with my boat motor as I do before pitching yeast but I aerated the top of the wort with several whirls from my boat motor after the priming sugar went in. Last night (Day #10...

See, that's the thing: noone knows. It's not just oxygen dosing, it's about using yeast in their preferred environment (aerobic fermentation) so they can produce massive amounts of CO2 (an acid) right away so that acid would start breaking down/maturing/age (whatever you want to call it) the...

It's all good. I think we stayed on topic...the "SOB" was being dissed a bit for aerating at priming sugar time; he has a valid a scientific rationale (paper-wise) supporting the procedure. I calc'ed out the maximum amount of O2 in grams which can be dissolved in wort solution with 4 ounces of...

Aerobic fermentation and aerobic respiration are two different processes. Aerobic fermentation was demonstrated over 50+ years ago. I guess metaphorically there's no sense of saying the world is round when it's flat - despite evidence to the contrary...

If we can think beyond the Medieval methods of brewing for one moment, here's the hypothetical upside: As yeast prefer aerobic environments: yeast use (6) O2 + C6H12O6 (glucose) to produce (6) CO2 + (6) H20. There are no other byproducts (good or bad) or metabolites in that chemical reaction...

"How can you quantify the amount of O2...?" That right there is the million dollar question. I've been thinking about this from both a biochemical and financial perspective. It makes me wonder if there's a undiscovered family of beverages with a combination of aerobic fermentation...