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Hi, I don't see any big disadvantage in moving it after 9 days - that should be enough. Cheers, Brad

Welcome, We're happy to have you on board. Please jump in and join the discussion... Brad

Hi, I would say that you probably underpitched - unless the 8oz was pure yeast (not trub and other stuff). That being said, it is probably no worse than pitching a tube or smack pack without a starter so it will likely come out just fine. Cheers, Brad

Hi, If you have a hydrometer, try taking a measurement with it. That will tell you if it is truly stuck. At 78F, it probably would not kill the yeast, though it might lead to some off flavors. I would not panic, but if you can get the temp down a bit it might help. Try putting towels over...

Yes, Lots of fun there - long winters, very tough school, but good hockey team and some great memories. I remember getting several tests where 60% was an A grade (thank god for sliding scales and partial credit). VR Brad

Any homebrewers out there twittering? I've found a few online already (see my following/followed list) My twitter is: http://twitter.com/beersmith Cheers, Brad

Hi, Here's an article on wheat beers. A 50/50 mix is perfectly find for a Weisse and about the best you will do if you go with extract. The head has more to do with the body of the beer than the DME/sugar priming. Wheat beers typically have a nice white frothy head due to the wheat which...

Hi, Stainless steel is fine - you don't have anything to worry about. Brad

Hi, Here are some tips on improving the clarity of your beer. Gelatin or polyclar 4-5 days before bottling will help as will cold storage in the bottle once you have it fully carbonated. Cheers, Brad

Welcome, Happy to have you here on board. Brad

Truly awesome! Now I know how to deal with the squirrels getting into the bird feeder. Brad

Hi, You won't find 100% wheat since wheat does not contain enough enzymes to be mashed on its own. For extracts, 50/50 is typical for a wheat mix. To get to 65% wheat you would probably have to go all grain. I do recommend replacing sugar with malt if you are using sugar for anything but...

Welcome, I might suggest MYLHBS in Falls Church. Cheers, Brad

Hi, I actually hang my lines vertically for a few days to let them fully dry out. This prevents the accumulation of water drops in the line that can eventually lead to mold. Cheers, Brad

Hi, I recommend you talk to Jay of Jays Brewing (google it). He started out of his home as you describe and he might be able to share some advice. Say Hi for me if you talk to him - he and I are both old RPI grads. Brad

Welcome, We're happy to have you on board. Cheers, Brad

Hi, White wheat is actually a different wheat - and it provides a slightly malty flavor to the beer and has higher protein content. The color differences are small (< 0.5 SRM). Both are malted. Belgian Wit is typically made from unmalted wheat (torrified or flaked wheats are easiest for...

Hi, I ran this through BeerSmith - assumed a full boil for the hops (60 min), and removed the oatmeal. It came out a bit high on the OG (1.057, vice around 1.048 for the style). Personally I would cut down the aromatic which can be very strong - to about 1/2 lb and perhaps cut a half pound...

Hi, I believe the highest risk is in cracking the bottles open from the freezing. You would have to get it pretty cold to completely freeze it due to the alcohol content. Obviously if its not fully carbonated you would also kill off the yeast and potentially get low carbonation. I would...

Hi, I agree on the gelatin - polyclar also works well. Make sure you mix them in at least 5-7 days before bottling to give everything a chance to settle out - this will reduce the sediment in your bottles. Here's some more clarity tips if you are concerned about it. Cheers, Brad