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I am planning on doing a Belgian Witbier (extract kit from Northern Brewer) for the summer, and use a bunch of blood oranges in the secondary.

I'm no expert, but the vigorous stage of fermentation may already be over. The only way to really tell is to take a gravity reading.

That's awesome. What was the OG/FG on that kit?

I use the Fermometer brand ones, and they did extensive testing with them, including taking a full carboy at 65 degrees and putting it outside (with a digital thermometer in the wort.) In 20 degree weather. They say that for every 10 degree difference between the ambient and the liquid inside...

Definitely true about the fermentation raising the temperature. I have an IPA bubbling away in a spare bedroom that has had a pretty constant ambient temp of 61 degrees and the stick-on thermometer has been reading between 64 and 66.

My friend asked me the other day about making a tomato a beer this summer. I googled, and found this thread. Very interesting. I think I'm going to try it. I do extract brews though. Not sure if I should do a light american ale or maybe a wheat.

I was following this thread about the same clone. https://www.homebrewtalk.com/f37/sierra-nevada-torpedo-clone-165501/ I think his recipe didn't have quite what it takes to reach 7.2% ABV, where yours probably will. Subscribed. Let us know how it turns out!

Northern Brewer makes an auto siphon just for gallon jugs. http://www.northernbrewer.com/brewing/brewing-equipment/siphoning-equipment/racking-canes/mini-auto-siphon-3-8.html

Have you tried it yet? I'd like to try this extract recipe soon.

I always told not to use unboiled tap water because of the chlorine and possible contamination. I am planning on brewing my second batch within a week, and I plan to do the following. I will boil my top-off water the night before, let it cool a bit and put it into a sanitized carboy. I will then...

Wow, these are awesome. I'm going to need to set aside some funds for one or two.

Will this cause the evaporator to freeze up, since they aren't designed to go that low? I'm thinking about building a chamber, but I also have access to a free refrigerator. The chamber would be bigger, but I really want to do lagers, and I was worried that an AC unit wouldn't handle it.

Thanks. I didn't realize that the mash temps would affect the mouth feel. I don't have an all grain setup yet, but I am slowly piecing it together. I can't wait to get it up and running and try some stuff like this. I wouldn't really want to clone it, but I would like to do a lighter, crisp beer...

Thanks for the info. I'm not really trying to clone it, but I do like the idea of doing something dry with a low ABV for the summer. It really does have a crisp taste.

I was just wondering how this is accomplished. I googled around didn't find much info. Magic Hat #9 has a very dry mouth feel that I haven't really experienced in other beers.

The Belgium Peach Wheat sounds awesome for the warm weather coming up.

First of all, hello, and thank you! I have been reading a lot on here in the past couple of weeks and you guys provide a huge wealth of information. I brewed my first and only batch about 2 years ago, and it didn't come out too great, although I know what I did wrong. It was a simple kit beer...