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Another HB Lemon Blonde. Y'all really need to make some for the end of summer. Edit: Based on this recipe

This seriously keeps getting better. It's much smoother now with a fantastic head on it. The pictures don't do it justice but the color is golden yellow with a very slight haze. It's flavor is light leading into a slightly dry finish that hints at the lemon flavor. I want to make sure everyone...

If I remember correctly, somewhere in this thread one person used the lemon fruit in the secondary and it added a flavor they didn't enjoy. My recommendation would be to do this to a portion of the bottles then scale it up to do all of then next time if you enjoy it. Experimenting is fun and...

That's not how you're supposed to ride it?! :D The wife wants to keep the bike so we made it fit next to the car without the giant bars sticking out.

I brewed a Weizenbock recently that would be very good in fall I imagine. It was an extract recipe but I'm sure it could be converted easily. If you're interested I'll dig it out of my notes.

I have a Bayou Classic burner and kettle. I built a mash tun out of a 54 quart cooler using the same braid off of a refrigerator water line and cobbled together a ball valve all for maybe $40 in parts. I'll mimic the above post that a large mash tun is overkill for light brews like the last one...

The green color is from all the hops. That debris should "fall out" of suspension and settle into the trub during fermentation. The color will certainly change closer to the pre boil color if not lighter.

I added 1.25 oz of zested lemon with 5 minutes left in the boil. It's got a hint of it now but it could be a bit more prominent to feel balanced. It may change with a couple more weeks, who knows. I used the recipe on here in the ale section for "Squeeze my lemons summer blonde" :D

I am tasting mine every week just to see the progression over the weeks since I'm newer at this. Today is week 2. It's good but I can tell it's not quite there. It won't hurt to throw one in the fridge overnight so I say go for it.

Having a home brewed lemon blonde while sitting on my patio enjoying this beautiful weather. Perfect combination.

Magic Hat Blind Faith. I had to choke that one down. There was something unpleasant in addition to the hops that didn't sit well with me. An off flavor I couldn't put my finger on. I don't think I've had a beer from them that's above mediocre.

I was only trying to say that yeast typically produces off flavors during the growth phase. After that, fermentation temperature is less important. I'd say if off flavors are going to be there then they're already there. Yeast can clean up some of that if left alone for another week or two so...

Yes indeed. Keep an eye on it the first 3 days or so to ensure the airlock doesn't get clogged. This is less likely with a bucket vs. a carboy but it can make a mess if it overflows. Other than that, don't touch it for at least 2 weeks. You can try to lower the temp by sitting it in a water...

I may be late answering you but the 60 minute addition means to add it when there are 60 minutes left in the boil so for you add them first. 5 minutes and 0 minutes follow the same logic. I hope that helps

I remember getting a terminal diagnosis for one of our family dogs a few years ago. It broke me for a little while. My heart goes out to you.

I think it shows that pitch rate has more influence on the flavor. I agree with your educated guess. Take good notes for adjustment going forward. This is probably as close as you'll get to knowing how it will turn out without physically brewing it. Good luck! I enjoyed the brew I did with that...

These may help. Separate experiments with pitch rates and another with temperature as the variable for hefe yeast. There's no quick answer unfortunately. http://www.hommelhomebrew.com/?p=154 http://www.hommelhomebrew.com/?p=164

That's a great thread. To add to this, I made mine from a rectangular 52 quart cooler and added the spigot and braid as shown in the quoted thread. All in, I'd say less than $50 will get you there. I recommend a sparge cooler too though. A round igloo cooler should be fine or a spare pot with a...

I just got "are you any good yet?" I'm mildly offended but I know they meant well. I enjoyed most of my batches so far and I'm always improving.

Im not even sure I'm asking the right question but your recipe says 1.5 gallon batch but you fermented 1.25 gallons. Would the extra .25 gallon or a little less bring you to the correct volume and OG? Alternatively going forward, I'd fire up the brew pot with just water and crank the boil. Let...