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ahh, I see, so it's not really possible to say that a whole category of beers will age faster or slower, but it depends on the recipe?

I do like a Guinness, but I think I'd go mad waiting that long for my batch to be ready :p

Ohh that's good, when I bought the grains for my hefe, I got enough for two rounds. I was considering going with something with a shorter timeline for the next batch, but maybe I'll use up the hefe supplies first. Excuse my ignorance, but what do you mean by a session beer?

how long ago did you pitch the yeast? You should give it at least 12-24 hours before worrying about needing to re-pitch, I'd say. I'm no expert by any means.

you could look for hefeweizen/weissbier/weizenbock too.

Hey guys, I have my first and second one-gallon batches in fermenters. I will hopefully bottle the first this weekend, it's an IPA. I see that I should leave it in the bottle at least 2, if not 3 weeks. The second beer I brewed was a Hefeweizen, which my recipe says to leave in the bottle...

In Beer Craft, another book I got, they say they use a sanitized gold coffee filter as they funnel in to the jug, I think I'm going to give that a go next time :)

Hey there, I also got a BBS kit, and I noticed that some of their instructions are a little strange when I compare them to other info out there. For instance in my kit they said to leave the mash uncovered, and check on it every 10 mins, well, it seems like you had better luck than me, because...

Hi there, I also got a 1 gallon Brooklyn kit for christmas, and I had the same problem managing the temperature while mashing. I've read a lot since then, and when I went back I saw that the instructions in the Brooklyn kit said to leave the mash uncovered for the 60 mins! I now realise that...