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you rack from your boiling kettle to the fermenter???? I have never heard of that, I usually just dump it into the fermenter to aerate it. But again you can strain your wort as you add to the fermenter, although it isn't neccesary.

I asked the same question. They will sink. Also, its a bad idea to put them in a bag because they will not get broken up in the boil. You can strain the wort as you add to the fermenter if you feel (some people do). But if you leave them your beer will just be more hoppy I guesse. hope...

that was exactly what I was looking for

can you do all this w/o a stir plate?

What do you typically fill the fermentor to (Im assuming partial boil so adding water at the end) before you pitch? Is it okay to fill to 5.5~5.75 gallon such that after fermentation you will have 5 gallons?

whats method have you been using. What I mean do you add wort to the starter in steps (at 1 day...2 days.. etc) or do you just add from the beginning. Also, do you decant of the top or just shake the starter and add when pitching to the 5 gallons. thanks

Hello, Just listened to a podcast with a fella' named Jamil (apparently a really good home brewer). They were really stressing the concept of pitching BIG starters. Saying you should be pitching for a 1.042 250 billion yeast (equivalent of 2.5 400ml Wyeast packets in good condition). I...

anyone got a suggestion here?

I wasn't really looking for anything in particular (american/bavarian). I am rather new to brewing, so I figured I should just try a bunch of different brews to get accustomed to different styles. Also, the Hefe recipe I have was very simple. Just LME, hops, and yeast. Plus, it seems that...

heres what I am going to do. I will rack the beer out of the fermenter into the bottling bucket. Bottle half. Add the blood orange (maybe 2 blood oranges (zest and meat) steeped in 1/4-1/3 gallon water) with the fruit in a muslin bag. Let that sit for a day, the bottle the rest.

It won't screw things up that the fruit wasn't there for the bulk of fermentation?

I just brewed my first hefe on sunday. Using 7# LME (bavarian wheat), 1 1/3 oz hellertaur (1 @ 60, 1/3 @ 10) and Wyeast 3068 smack pack. Fermentation has been very strong and was still going this morning. My question is do you think I can cut the oranges and steep in water (less water than...

"it could be the fermentation fairies for all it matters." lol I just added extra fairies FYI

"As to your question, the other kind of gravity, you know, Newton's apple kinda gravity, is what causes the stuff to settle and your beer to clear." If the 'particles' are less dense than the fluid (SG < 1), they will never fall. That is what I was getting at, are the hops less dense than...

Ok I will. What eventually causes those particles to drop? Is it because the S.G. is continually dropping, and at some point the SG of the 'particles' is less than that of the surrounding fluid?

Hello, I racked an ale into the secondary this past saturday. I have a layer of yeast on the bottom, but some of what seems to be hops 'particles' are still hovering below the surface (not a lot just some flakes here and there). Im wondering if these will eventually fall (I was planning on...

like the ones for the fish tanks....yea i saw those at my LHBS. So stick one of those on my fermenter and use that to gauge whether I am at my target temp?

thats what I thought I read somewhere, and why I posed the question. I did a search on Hefeweizen in this forum but couldn't find the thread I was reading so figured I would start one to get to the bottom of this. This brought up a question from reading some of the answers. The Wyeast...

why don't you secondary them? thanks for the target FG (I figured 1.010 so now I know I should be a bit higher) do you have a longer conditioning time in bottles? I was planning on 2 weeks before I started to taste.

interesting. What should I expect for an F.G. How long do you typically primary/secondary/condition a heff? btw OG was 1.050