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One sentence reply from peak brewing was: "Ever heard of midnight wheat?" I do have another email out to a brewer who has done various kinds of crystal, roasted and toasted malts with barley. I asked him if he had done something similar for wheat malts and am waiting his reply. I will post...

I've been keeping good notes on a spreadsheet also, but this has caused me to realize the fact that I have too many variables in brewing. While I love experimenting, I feel I need to pick 3 house yeasts (maybe 4, if WLP 550 doesn't make a good wheat beer I am looking for.) 1 ale yeast, 1...

I pitched mine on a yeast cake also but it only got to 1.020 (from 1.075) It may drop a few more points if I am lucky. However, I mashed at 157deg, so I expected it to drop to about 1.018. Taste is very sweet at the moment, but that should mellow with the lagering. Fingers crossed here.

What yeast did you use? Seems like a low FG for a dopplebock, but that shouldn't matter. I just racked my dopplebock the other day and it's only been 2 weeks since brewing, but I don't plan on touching it for 4-5 months.

Thanks for that info. I might shoot them an email to see if they use some type of dark wheat malt. And, yes, that beer sounds very interesting.

In the past, I've had success making my own mild malt, brown malt and victory malt just from using regular 2-row or pilsner as a base a cooking it. I am on the hunt for some nice dunkleweizen brews and have a lot of wheat malt. Sometimes I will be using specialty grains to get the darkness...

in case this wasn't posted: “Work is the curse of the drinking classes.” Oscar Wilde

excellent! Never tried a wheat beer that had an OG above 1.055, so I will be following this with interest. Thanks for keeping us updated.

Baltic Porters are made with lager yeasts and the one I did years ago came out great and smooth. Since Imperial Stouts need so much time to "clean up," has anyone ever tried to use lager yeast, fermenting near 50 instead of an ale yeast? Would be very interested if anyone tried this and had any...

I used the recipe on page one and used powdered agar. Worked well, but I did have some fluid in the slant, although I am not concerned as it is sterile. The agar slants are still good to go a month later. I used some this morning, and it is easy to poke the agar media with a inoculation loop.

so taking the time to search some more, yes, you are probably right about doing step up mashes with a heatstick. Better to take some wort away from the mash, heat it up and then add it back. Scorching may be an issue as it seems some have had problems and some not, even with a smaller 1500W...

Yeah, it's true I am opening a can of worms by using a heat stick. However, I am relatively happy at the moment with my setup and want to give electric brewing a kind of test run, while also saving some propane. Ok, wow, I didn't expect the possibility of a 4000W element. That opens this up...

I am thinking of building a simple heatstick that mostly can be used to heat strike water and more importantly use it periodically to keep my mash temps from dropping too far. I have basically two options where I brew. A dedicated 120v/20amp plug and a dedicated 240v/20amp plug. I would...

2012 goals: -develop better consistency -brew more lagers, searching for a great Dunkle! -enter a competition!

I've used them once and same thing happened to me. Pending. Granted it was around the holidays, so I waited. Eventually got an email about some backordered stuff. Only (small) complaint is email through the website to cust service is a bit slow for me, as like you I got spoiled with AHS and...

I brewed a Dopplebock this past weekend. Been doing all-grain for over a year now and this was, by far, my biggest grain bill at 16lbs for a 5.5 gallon batch. Boy was THAT fun to grind all that grain and it start to overflow a 5 gallon homer bucket! On to my questions: last two brews I...

older thread, but I wanted to ask about the krausen on WLP 004. I plan on racking an Imperial Stout or something like that to the yeast cake from another beer brewed with WLP 004. Is the krausen thick enough with good yeast to scoop some off and save for a smaller dry stout?

I imagine you did your d-rest right at the perfect time. I myself waited too long on my Vienna Lager as I checked it every day and waited for the krausen to fall. It did and I checked it and it was fully fermented out! Oops. I used Wyeast 2308 (Munich.) I raised it to D-rest temps anyway...

I have recently done two orders with Brewstock.com out of New Orleans. In my situation, I HAVE to order all my ingredients, equipment, etc as there are no LHBS within 50+ miles of me. He has excellent prices on ingredients (fresh grain!) and equipment. He also packages equipment really well...

what?!?