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We can always trade.... :)

Success! Viva Hops!

Plymouth and Taylor/A2 would be a haul for me. Maybe I can find something closer to Royal Oak. I think Kuhnhenn's in Warren used to have one.

I'm in Royal Oak. I'm envisioning something perhaps monthly. Not sure if this currently exists, but it'd be cool to have a HB meet-up once in a while for us in this area.

Sidebar: a lot of Metro-Detroit home brewers in this thread. Any local clubs or HB meet-ups around here? If not, we should get one together.

Whole Foods in Troy, MI is selling them for $16.99 plus deposit per six-pack. 8° Plato in Ferndale, MI and Holiday Market in downtown Royal Oak is also $16.99. Seems to be the consistent price.

Tons of it here in Royal Oak, MI.

For anyone who cares to know, the metallic taste all but went away after another week in the bottle. Just had to wait it out. RDWHAHB!

I used the White Labs 300 German Wheat yeast. But perhaps my fermentation temp was too low. It's nearly impossible to keep fermentation above 70° in a basement here in Michigan this time of year. Perhaps a ferm-wrap heater and temp controller are in my future!

Great info! Is there a lighter LME that would be good for a Hefeweizen? The other thing that happened I had not expected was how dark the beer was. It's a real dark amber, compared to the typical German Hefe's I've had.

Just took a drink of my all-extract Hefeweizen that's been in the bottle about 3 weeks. To my surprise, it has a distinct caramel/roasted flavor, and a much more muted banana/clove flavor than I expected. I'm guessing this is due to my malt extract caramelizing too much in the boil? Here's the...

5 gallon stainless steel pot. I clean it with soap and "Bar Keeper's Friend" after every brew.

I am using city-supplied water, yes. There is a small chlorine taste to our tap water. Perhaps that's what's coming through? Can this be remedied in future brews? Or should I just buy filtered water (or a filter)!? I know the beer is young, but I kept reading hefeweizens are best drank when...

Hefeweizen is almost a month old now. Brewed on December 7th. 2 weeks in primary. Regular tap water was used. Star-San sanitizer for sanitizing. 5oz of standard priming sugar, dissolved in boiling water and brought to room temp.

Just cracked open my first bottle of Hefeweizen from my very first brew. While it has the typical banana nose, I'm detecting a strong "tinny" or "metallic" flavor and scent. What's the typical (if any) cause of this undesired flavor? Brewer's Best "Weizenbier" kit: 6.6lbs German Wheat LME...

Just cracked open my first bottle of Hefeweizen from my very first brew. While it has the typical banana nose, I'm detecting a strong "tinny" or "metallic" flavor and scent. What's the typical (if any) cause of this undesired flavor? Brewer's Best "Weizenbier" kit: 6.6lbs German Wheat LME 1.5...

I love pecan pie.........

What about an extract instead? Safe, and you'll get the same flavors. I've done a hazelnut brown ale this way.

For what it's worth, the water you use to brew the beer gets boiled, so a good majority gets sanitized that way. Most of the contaminants that you talk of in the water aren't the kinds that are strong enough to truly "infect" your batch.

I'm by NO means an expert, but I've always read any kind of oil in a beer is a bad thing. Oils tend to go rancid, and doesn't mix, obviously, with the beer. I know you've roasted the pecans to remove oil, but I'd guess its unlikely you got all of it. I'd caution you to find another method to...