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Do you think the keg is the better place to add it, or it doesn't matter?

It has actually come back somewhat after a few hours. We'll see how it turns out.

Just found this old thread, but I just did this exactly this morning. Yesterday, zested one orange, soaked that in roughly an oz of vodka. This morning I added the vodka to the fermenter. It is a wheat beer/hefe brewed on Friday. Fermentation was falling off, so I figured, similar to dry...

Smells good, still has a little bit of some kind of lingering harshness on the end. Not sure if it is hop burn or something else. We'll see if it changes with a little more age.

I think Riwaka is up next for me.

Final numbers... 1.087 to 1.015, (9.3%). Sample smells like mango. Tastes very fruity but with hop burn... not going to skimp on the two weeks conditioning. Glad it fermented out well.

Cold crashed last night... should be sampling/kegging possibly tomorrow.

That's what I figured after looking at it... I just sent it through with the barley though. So maybe that also helps explain the low efficiency I guess I'm not going to get something close to what was actually intended here; hopefully it is still good though.

Hopslam doesn't have the wheat/oats so maybe that is the difference. I'll run some more numbers but guessing it would be hard to get enough grain in my mashtun at this efficiency level to get to 1.097 OG... probably would have to up the dextrose, if that is a decent option.

Ok so, after further review, the extract efficiency in both beers did not include the dextrose; it was calculated using the grains only. Also my volume was a little high. The marks are worn off my kettle around the water line and I really need to get a dipstick. Accounting for the extra volume...

The hopslam was 20.25lb of grain and I pulled 72.4%. This one I dialed back the pilsner .5lb based on an expected efficiency of 71%. So 23.25lb here... I thought it might drop a point or two on efficiency but the calculator here is showing 62.7%. OG is still TBD, the only other thing I can...

Well my preboil gravity was only 1.073 and was supposed to be 88... not sure what happened. I used the same efficiency as what I got with my Hopslam clone, a similarly big beer, and that one came out right on the money. Only thing I can think to check is the volume once it's done..

In true procrastinating fashion, brew day is today. I think my sulfate is a little low at 84 and mash pH might have been a little high at a measured 5.65.. hopefully it will still turn out well.

So kegged today at three weeks since brew day and absolutely no visible activity or changes in the (bogus) Tilt info for quite some time. 1.015 final? Seems high. It's at 4.5% which is ok for a wheat but I imagine it is going to be pretty sweet. My favorite WB-06 batches finish at around...

So I don't trust accuracy of the actual data here; my TILT is doing something screwy this time and I think the battery needs to be changed... but, I'm seeing the pause and then resumption of gravity falling that others have mentioned here.

Started with a 1.050 wheat beer wort, about 5.2 gallons in a 6.5gal fermenter. Direct pitched one packet Friday night. Temp is set at 66 so far. 24hr later it was rapidly developing a large krausen, Sunday morning it started to get into the airlock and I just switched to a blowoff tube. Tilt...

Thanks for the feedback guys. At long last, today is finally brew day! I'll track it with a tilt, and run a similar profile on temp and time to those above and see what happens.

Does it have to age for weeks to be good? My wheat beers with WB06 are usually pretty good at 4-5 weeks total (2-3 in the keg).

I dropped the sample to 60 prior to checking. The Williams one is much better.... still calibrated for 60, but reads very close to .000 in my soft tap water. I'll have to get some real distilled water for a final check.

I would like a code please. Thanks