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hey guys, i'm brewing an american strawberry wheat. the yeast i'm looking for is american hefeweizen, which is WLP 320 / 1010. with that i was going to use amarillo hops for bittering. BUT sounds like my only choices for yeast are going to be American Ale WLP001 or Hefeweizen WLP300...

nvm! haha, should have read the thread first.

Yeah, that CO2 is pushing air out, you aren't getting much back in. Plus the fermentation would stop most infections in their tracks. And what you said about your yeast won't hurt the beer much. You might have a slow fermentation. I suppose I'd recommend it at the higher end of the...

I've just made the decision to go to all bottling except one batch at a time. I have one corny keg with a CO2 tank. I have very little money for brewing, and i recently came into a few hundred i could set aside purely for brewing (which paid for my membership, btw:p). I was planning to buy a...

hah can't think of my best night ever, but i remember this was a good one: went to local bar, underage, i was a regular there. brought ex-girlfriend to meet pseudo-girlfriend, just for the **** of it. went home with the bartender.

well, i know what i'm doing tomorrow night.

damn, much appreciated guys. this forum never ceases to amaze. i think what i'll do, bbrim, is just take out some DME and add more wheat malt. since i'm not familiar with iodine tests (yet), this way i won't bump up the gravity AND i'll make sure to get the full starch conversion. thanks a...

Okay so I'll switch to a bittering hop at 60, probably a good call. Regarding the mash: wouldn't the wheat malt have enough diastatic power to convert the rest? Vienna has enough to convert it's own, so that should help. Not sure about honey malt. And the yeast, I'll look into depending on...

No I meant 5. I read in 'designing great beers' that one small hop addition is good for fruit beers, and it should be aroma hops in the last 10 minutes. but then i read online that the only hop addition should be one small bittering hop addition at 60. i decided to trust the book, was i...

they'll be crushed, frozen, and then pasteurized before being added. maybe "fresh" was the wrong word. :p

First off I would like to state as a disclaimer that there might be glaring oversights with this recipe. I wrote it based on my knowledge of recipe-creating up to this point. And thanks a ton to whoever reads this and gives their two cents. Strawberry Wheat - Partial Mash - 5 gal 5 lbs...

so there i am, at work, having ONE beer (sierra nevada PA) while i swept and mopped. hop in my car to drive home, pass a parked cop on the way home. i know i have a burnt out tail light, and it IS 4:15am, but I had the pizza place I work for's sign on my car signaling i'm a delivery driver...

keep us updated! like i said i figure if this produced a good product it would have been done commercially by now, but i'm always curious about these things so let us know!;] also what means of sterilization did you use, if any?

This is one of those things where I assume if it worked, it would have been done by now... ...but hell, maybe i'm wrong.

we need a bit more information. how much corn sugar did you use, and for how many gallons? also tell us the style, and (at least) the grain bill you had. i'll try to help as best i can:]

It's turned on to serving pressure all of the time. The problem is that that pressure decreases over time, and I can't figure out why.

Well, that's what I would have thought too. But the CO2 tank has plenty left in it, and if it were a leak, you'd think the beer would stay carbonated and the CO2 tank would slowly go down. But it's just the PSI level of the keg that goes down. And yeah, I leave it on.

^Agreed. Sometimes there are unforeseeable variations in your brews (i.e. quality of grains, how fine they're ground, etc).

So I've just got a 5 gal corny keg w/CO2 tank setup, and it usually does the trick just fine. But the problem is I usually set it around ~8-10psi after initial carbonation. it'll stay that way for a few days, but eventually the psi will drop to 0, and i'll have to reset it to ~8-10...

sorry to noob up this thread, but what exactly is that good for? just stirring the wort right after you pitch the yeast?