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i should have taken the og of the wort before i added the 2.5gal of topoff water? wouldnt that number be crazy high? i started with 3.5 and ended up with 2.5 gallons after boiloff

i hope it is not too sweet. what final gravity would i want to shoot for if i wanted less sweet/ more dry..?

yes?? to what?

i am not so sure about that.. i shook it up in the bucket with the cold water for a few minutes after i added it.. the wort ended up looking very thick and smelt unbelievably sweet/wheat/lemon. i sure hope you are right..

ok, so i made up a recipe.. i thought it looked pretty good. this is what it looks like. i will tell you more in just a moment. Extract/fermentables- .5#agave nectar .5#corn sugar 2#light lme 2#wheat lme Grains- 3#belgian pilsner 2.5#wheat malt 1#american vienna...

went with the WLP029 German Ale/ Kölsch Yeast. hoping for a great result :) will post and update when it starts showing me something.

i would be tempted to try that, but i cannot get my room warm enough to do a saison. thankyou for the input brother! appreciate the compliment!

HEY HEY HEY! lets quit poppycockin and start putting up some more recipes! all of which have been put in here i have put into my book and will be brewed at some point :) i appreciate you guys.

Thank-you for walking me through these steps! i feel good about this recipe, i need to figure out which yeast it will be. truly. i LIKE your style as well. give me the absolute personal opinion on which i should choose.

very nice, i was hoping to hit somewhere in that range.

i have never heard of s-33, i will do some research! i have never been so excited to do homework in my life!

with these yeasts would i have to ferment alot colder? i usually have my room set up between 62F-68F.. would it work with the kolsch or belgian ale type yeasts? i am not familiar with what "achouffe" is.. care to enlighten me?

ok, because i trust you guys.. i am going with WLP029 German Ale/ Kölsch Yeast. i used wyeast 2565 for my kolsch batch, i really was just interested in trying something new. i do really appreciate you two for commenting. i will post a review with photos when i am through with this brew@!

Belgian Abbey II 1762 65-75°F Slightly fruity with a dry finish.?? or?? Belgian Golden Ale WLP570. A combination of fruitiness and phenolic flavors. any other suggestions would be greatly appreciated. this is an entirely experimental beer. help me decide on something..... <big>SO CRAZY IT...

thankyou brother. i like the idea, and a kolsch yeast would more than likely be delicious but i recently bottled a kolsch and would like to experiment with a new yeast. i like your flip on the hop addition, that is a good thing to think about! are most ale yeast going to attenuate too much for...

ok, so this is the first recipe i have thrown together... still havent figured out which direction i should take the yeast... PLEASE give me some help on what you think might work well with what i have going on here. also, i have no idea how i might use lemongrass in this recipe.. anyone have...

anyone care to chime in on the ferment-ability of corn sugar/honey, in comparison to dme/lme? i really would appreciate the information

how long do you think? it is a 5gal batch of kolsch we are talking about in the 6gal secondary.. how long would be too long before the headspace started causing problems?

thankyou much, i just was hoping to avoid any off flavors that come with the oxygen possibly reaching my brew. yes, i am having to use a 6 gallon carboy for my 5 gallon batch as a secondary.. i probably wont be doing it again but currently it is the only carboy free to do the job.

i have an 8 gal fermenter that i use as my primary, and i have used a 5 gallon carboy for secondarys up until this point, but right now my buddy has a batch in my secondary.. he had an extra carboy but it is a 6 gallon, will this screw my beer up? it was in the primary for 10 days, racked to the...