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The use of a water bath seems very handy... What kind/size container is best to use?

The original yeast I used was on backorder, along with the other suggested yeast for the recipe (damn you hurricane Sandy) so I'm making do with the Wyeast 3942 Belgian wheat strain instead. The ferm range on this one is 64-74. So I should try to keep it around 64 instead of in the low 70's?

Ok so I've already bought the ingredients to do this recipe again and am going to give it another go this weekend using the suggestions you've provided. To reduce the fruitiness of the beer at what temperature should I ferment it at?

Thanks for the great responses! My intent was to brew this beer for thanksgiving and I actually think the way it turned out will pair much better with our turkey day feast than the planned Belgian wit would, considering the fruitiness and brown sugar flavors of the beer. Based off what I've...

And another question about carbing: I read somewhere about co2 not integrating fully into the beer until its been fridged for a week. The recipe said that the beer should be ready to drink in 2 weeks... Does that mean 2 weeks at room temp and 1 week in the fridge, or 1 week at room temp and 1...

Yesterday was bottling day for my 2nd brew ever and I'm very pleased with how my beer has turned out so far! This is the hefty sample I allotted myself to sip on while bottling it up: It's very sweet and fruity, with notes of brown sugar and just a light bite of ginger on the finish- very...

I also saw that you've given your previous wit beers 3 weeks in secondary. Is that step crucial to making a good wit? This is my first attempt at this style of beer and I've never tried secondary fermenting before. I was just assuming to give it 2 weeks and then bottle...

I'll def get on that! How long will the active yeast keep (if its at all possible after the package having been opened...)?

Excellent! It's such a welcome relief to know its doing much better than I had originally thought!

The brew that I'm currently fermenting is an all extract wit, I got the recipe from the book Extreme Brewing by Sam Calagione of Dogfish Head. It's supposedly an Allagash White clone that he retrieved from Allagash's master brewer and it calls for 6.6 lbs of wheat LME (60% wheat / 40% barley)...

Ah. You are totally right, I do remember a part of the lid not being sealed all the way when I opened it up. Doh! Its all sealed now, and lesson learned. I suddenly have much higher hopes about my beer!

Thanks for the reassurance, didn't think I would need to the new stuff but I def wanted another opinion. Next question though, I'm assuming my batch is fermenting? And if this is the case, why has there been no evidence of it though my airlock?

When I pitched my yeast a few days ago I'm pretty sure I pitched it too hot. After 24 hours of no bubbling in the airlock I was positive I had killed my yeast. It has been over 48 hours and I've yet to see any action in the airlock- so I picked up some new yeast to repitch. After activating my...