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You can always try google.com and enter "Heineken clone" into the search bar if you're partial to that specific "style" of lager. I've always heard it is surprisingly difficult to clone light adjunct lagers. I suppose much of that has to do with the premise that there is little body in the...

do the students get samples?

so here is the situation: I brewed a 3 gallon extract batch of an imperial IPA (1.078 OG--Citra and Columbus in case you want to know), and it has been fermenting in a 5 gallon carboy for about 2 and a half weeks. Fermentation went well as far as I can tell (used a little starter of...

I have a coriander hefe in the primary for a touch over 3 weeks now (2 weeks with lemon and clementine zest). Just looking for some reassurance that this is not too long to leave a hefe in the primary, as I know they peak young. Going to bottle within a day or two. Thoughts?

oooo, sounds like fun! Count me in. Appreciate the generosity.

don't know any off hand, but if you browse through the Wyeast website it has pretty detailed descriptions of the yeasts. The Crystal will give it a good amber color, and using LME will also give it a darker than normal color than would otherwise be there for all grain (or so i've been told).

yeah I avoid tap water as much as possible (more so because of chlorine than contamination). Clean your bottles with tap water after you pour from it, rinse/soak with sanitizer right before actually bottling (i have a plastic tub the bottles soak in for a couple of minutes/shaked dry before...

Yeah the autosiphon is a godsend. Not too expensive and makes life so much easier. Just "pump" once and let the siphon work its magic.

I'd be surprised if your batch was ruined. half a siphon of sanitizer or water won't affect much in the overall profile of a 5 gallon batch. And with alcohol already present, I doubt there will be much room for infection unless you're using something super dirty dirty. it will be delicious...

I made a Raspberry IPA where I racked on top of only 36oz of frozen raspberries for a week (with dry hop). I could taste raspberry during bottling and still taste it after bottle conditioning. And that is with a boatload of hops. My guess is that only leaving it in the primary for 7 days might...

I'm not an expert, but as far as I know, gravity readings are only affected by things dissolved into solution. So yeast and hops should not affect your gravity readings.

oh, and as for the wheat, I'm brewing an Imp. IPA with some wheat DME. Smells great, but it is still fermenting, so not sure how its going to taste yet. I like a little wheat, and I like wheat beers with lots of hops.

I think the answer depends on what you mean by "over the top on bitterness". Since it is an imperial, i think you will be ok with a nice balanced beer. In terms of the hop flavor, it might be a bit of a more resiny hop flavor with both Columbus and Simcoe, but many people including myself like...

make sure there aren't any major scratches on the inside. They can be difficult to sanitize and resilient bacteria tend to hang out in them. That is worst case scenario. Given it is the right kind of plastic as mentioned earlier, and the airlock/rubber stopper all fit, then you got yourself a...

+1 for more time. At this point in development, a week or two is a HUGE difference. Carbonation will help the flavor. When it is ready for a pour, let it warm a bit (when it is out of the fridge cold, the flavors are subdued. as it warms up, the flavors come out more).

I ended up leaving the raspberry IPA in the primary for 2.5 weeks, 1 week in the secondary with 2 oz of cascade for dry hop, and 3 weeks in the bottle. Tasted great. Both flavors were certainly competing (rasp and hops), but it was a unique brew. I fermented it a little hot (100 degree weather...

I have a Midwest brewer kit for their Coriander Lemon Weiss that calls to add lemon zest to a beer racked to a secondary. Any foreseeable problems by just keeping it in the primary and adding the zest (once fermentation settles down of course)?

I asked this exact same question a week ago and got little response, lol. From what I've gathered, check hop sellers from October - December. It will come and go I'm sure. You can also call hop sellers directly.

I want to extract brew a big IPA/IIPA (OG estimated somewhere between 1.075-1.085), and I noticed a lot of recipes where some have sugar and others do not. I have crystal malt and some flaked rye (a flavor I like) with a Golden light DME and Pilsen light DME base (3:1 GL to pilsen) in the...

looks tasty. Congrats!