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So for hops utilization, how about a cup or a pint of DME in the boil?

I appreciate the responses, I really do. But these don't address my issue with clumping. Seems that hot water is what causes the hard clumps. Ive done late additions and also adding DME at flameout. No boilovers, but still hard clumping. I think I will try my cold-water method. Most it...

Hi! I'm tired of clumping DME and tired of boilovers. Can I just do this: 1. Boil hops in plain water. 2. Chill. 3. Mix DME with cold water in the fermentor. 4. Add hops tea. 5. Pitch yeast. 6. Lock it down and put on blow-off tube. I always make a 1-gallon starter anyway, and DME...

I have one of those old-fashioned tea balls. It's a "tea egg", perforated. What if I put coffee in it and drop it in the keg?

Coffee! That DOES sound like a great idea! Cold brewed, right? In the fridge?

I will try blending each glass. My other keg has a Witbier made for SWMBO, and it is fantastic even still too young. Can anyone think of any flavor extract from the supermarket? Run, cherry, vanilla, or savory flavors besides hops? Just to make it better; even though the scorch will never go...

I brewed up a 5 gallon batch of Oatmeal Stout. When I was processing the oatmeal liquid, I got some scorch on the bottom of the pot. Since I already had everything else done I decided to go ahead and make the beer, ferment it, etc. Now it's chilled and carbed in the keg, and, of course...

OK. I'll be brewing tomorrow. I'll check the hydrometer with plain water (and check the meter-temp charts) and also be sure to mix properly when topping up. Thanks!

IDK about infection ... wouldn't that make a noticeable flavor change?

Next brew I'll double check my mixing for topping off, but I don't think that's it. When I top off I take a sanitized whisk and whisk the batch for oxygen. It does get stirred. Will still check, though. As for the Witbier style, I added sugar to give it more alcohol. We don't like to pee a...

And my beer modeler is brewer's friend website.

OK, could be temps, as I have absolutely no temp control. I also do not plan to; I'm on a "nature kick" of brewing ales in the heat and lagers in the winter. Moments ago, I kegged two beers. Here are the numbers: Witbier: OG: 1.100. (expected 1.069) FG: 1.010 (expected 1.016) ABV:11%...

OK, I've got a few brews under my belt now. And I've had to let my belt out a little. </RIMSHOT> :D My final gravity is always lower than expected. And the ABV is always higher than expected. Not too worried about it, I'm making great tasting beer. But I am curious as to what is...

OK, zest it is. Thanks! -Johntodd

I see what you're saying, but my personal taste is unknown as I've never even had a witbier before. I just want some guidelines on converting the above recipe into juices. Thanks! -Johntodd

Now that makes perfect sense. Thank you! How do I know how much of each juice to add to the keg? Thanks! -Johntodd

SWMBO has decided on a fruity witbeir, and I'm all for it. My question is how to convert from ounces of zest to spoons of juices? We won't be buying fruit or zest, so only lemon and orange juices are available. Here is the recipe: HOME BREW RECIPE: Title: Syndy's Witbier FERMENTABLES: 6 lb...

If anyone is still interested... We drank some of this last night. That is, I think we did. Can't really remember last night! :D It is very much an ale, and has a clove overtone that will probably mellow out a bit. Carb was good. Pour was good. ABV is very high! This seems like it is in...

I'm going to have to use HotHead Ale yeast due to no temp control and warm weather coming. That yeast and the warmer temps will contribute to fruitiness, right?

OK. Now that I think about it, 1/2 of it is on it's second time around. But I can wait. Perhaps I should put a jacket on it to retain heat for a while?