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I am planning on trying out a partial mash recipe. I found out that my water (tap + 1/2 distilled) is perfect for paler type beers and since I really like wheat beers, I figured this would be the time to try it out. I will be using the counter-top partial mashing method mentioned here...

I brewed up a German Wheat beer this weekend. I was initially not planning on putting it in a secondary, but since I will have the secondary free, I might as well. So it may end up in secondary for 2 weeks or more. Anyway, I have read that wheat beers should be enjoyed while they are young...

I have a stout that I am currently conditioning in the secondary. It's been there 2 weeks already and I plan on keeping it there 2 or 3 more weeks. Since I will be conditioning it in the secondary, will I still need to wait 3 weeks or more once I bottle it? I plan on bottling with corn sugar...

I have two recipes that I would like to try that call for honey to be added to the mix. The last one I did was way too strong and sweet and didn't taste like a beer. Is there any ingredient that I can use to substitute honey? I don't necessarily want the flavor or aroma. Can I just add some...

Ok, I got a water sample test and here are the results: Ph: 7.4 Hardness: 673 Alkalinity: 176 Cloride: 364 Magnesium: 55 Sodium: 227 All those are in PPM. If anyone sees this (or those who had mentioned this before) I was curious as to how this does affect my steeping. Also, if I go to...

I was thinking of trying a partial mash (with a grain bag) for a simple wheat beer. All I have is a 3 gallon brew pot. If I figured right, I could only mash around 5 lbs. of grain. Is that correct? Or is that too much? Also, if the recipe calls for 6 lbs. of DME and I mash 2.6 lbs. of...

hey, great! Thanks!

In my first brew, I left the hops in the primary and I should not have done it. It was akin to dry hopping (since they should have only been in the boil for 5 min!)...and it left my beer with a somewhat bitter taste initially. After some time, though, it did mellow out some. I think, like the...

What kind of efficiency can you expect from doing it this way?

Does anyone know if the yeast in the bottom of the Pauliner commercial bottles is the same as the one they use in fermentation? I don't want to ruin a good clone with the wrong yeast. I was thinking it may be fun to try and use their yeast, but only if it is the same as their fermentation...

Well that's it. I can't spell. And I haven't even had a HB yet. I appreciate the thump on the head there!

I did...and it came up with 4 threads. None had the hefeweizen recipe. Does your search do something mine can't?!?

I did search and found nothing...also I have no clone books. Someday I will get one. That's why I posted it here.

Anyone have the clone recipe for the Pauliner Hefeweizen? I would prefer extract and specialty grains recipe. But if that isn't available, anything will do! Thanks!

Pour off the clear liquid AND the middle, brownish stuff. That is mostly suspended yeast in there. The bottom layer, while being close in color, has most of the trub. Blender has it right--don't wait too long, it doesn't take forever for the trub to fall to the bottom. I usually have to pour...

Is a hydrometer and a mustometer (for wine) the same thing? I figure it is, but I thought I would better ask. The only thing is it seems my "mustometer" is calibrated at 59 degrees.

I was thinking about how one could use mostly light DME in most brews and use extract grains for color and flavor. However I do have a few questions which pertains to "converting" recipes found here and elsewhere. First, if a recipe calls for 3 lbs light DME and 3 lbs. amber DME, what...

If you see three layers, I would guess you pour off the top two. Eventually you will get rid of the water. The key goal here is to get the yeast away from the other stuff you don't want. When it is done, then you let the yeast settle and pour off most of the liquid.

I did a test of munton's dry yeast to make sure I could do it. My first "test" of yeast washing was tough because I too couldn't tell a difference in the seperation. However, I quickly discovered what was wrong. I didn't use enough water! I did the Wyeast instructions the first time and...

Kaiser -- The recipe called for a OG of 1.060 in 5 1/4 gallons. It had 7 1/2 pounds of LME and steeped the following grains: 1/2# Crystal 120 1/2# Chocolate Malt 1/2# Black Roasted Barley 1/2# Flaked Oats I figure steeping should have given me .003 gravity, so at worst, my SG should have been...