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Basically, you upped the gravity a bit, which should result in a bit higher ABV. You really shouldn't see any real flavor difference, and yes, you need to get more priming sugar for when you bottle.

I did the same thing on my first batch. Let it ferment and turned into a great beer. Like they have said RDWHAHB

I'm going to have to agree with the "don't use extract" crowd. I recently tried a Wasatch brewery rasberry wheat, and it tasted very artificial. Pretty well ruined what would have been a good wheat beer. Side note, I am not a fan of Wasatch brewery. They tend not to brew to style from what...

Need bottles in Utah county in Utah. Let me know if you have any. My ability to collect pop top bottles is outpaced by my ability to brew.

Brewed this up. Extract version with orange peel and corriander. Hit 1.040 OG so pretty close I figure. Used danstar Munich yeast because apparently I bought that instead of the other. Also seems like I burnt some of the extract. Hopefully I won't get a bad flavor from that. You think...

What? Where have they been hiding these 8 gallon aluminums? I have never seen one. I did just pick up a 21 quart canner, needed one anyway. This ought to let me do a 3.5 gallon boil.

I may be able to. Just haven't found a big enough one locally. I would much rather buy a bigger pot for full boils though. I'll look into it before I brew this.

Well, I'm going to brew this as an extract and partial boil. figure to do .5 oz corriander and 1 oz bitter orange as the other guy did. I wonder though, is a 2 gallon boil going to be sufficient? That's the biggest pot I have and I worry about it boiling over as it is.

Well, I tried a carbonated sample of this the other day. Rather sweet wheat beer, but I like it. And yes, I know, I tried it earlier than three weeks. I'll be making this one again, but 5 gallons next time.

They'll take a while to carb with those temps, that's for sure. I would keep them inside personally.

Well thank you. I'm going to try it, but how soon, I don't know yet.

My first batch of apfelwein is still in the fermenter after six weeks, because I dont' have enough bottles. I foresee no problems.

It will sit in the dark in a corner for three weeks, then I'll probably stick a few in the fridge for a week or so before trying it.

Bottling this today, as it has reached the proper FG. Tasted the hydrometer sample, not so enthusiastic. Two things, didn't dechlorinate my tap water, and it was flat and warm, so we'll see how it tastes after carbing.

How much corriander did you use in your recipe overspray?

Just because it's been mentioned several times....Does this recipe taste anything like lindeman"s framboise?

Now you let the beer ferment. By the way, really like your idea of using the airlock body. What size tubing did you use?

I'm sure my noobishness is what is causing the confusion. So, let's assume I know nothing at all (not far from the truth.) I am brewing the extract version of this recipe. How do you steep the crystal?

Well, that was what I assumed you would need to do, based on what you've written in this recipe. And I haven't been doing that, this will only be my 5th brew. How would you go about using the crystal in the extract version without steeping?

I'm not sure that I have that ability yet. Just bought a cube cooler for the purpose, but haven't tested it yet, no thermometer either. In the extract version, what do you do with the crystal? I had assumed you would steep it, as I said above. And as far as partial mash, I would, but I...