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I've got a Hoegaarden Clone in primary right now with WYeast 3944 Belgian Witbier. When it finishes I think I want to try Midwests' Hanks Hefe kit. I know it'll ferment but I want to know how the 3944 will effect the finished product. Any ideas? TIA

I attribute it to having a "house flavor" and leave it at that. *nods*

Oi! Maybe this didn't work? I boiled the gyle and added it to my beer, bottled and forgot about it for 2 weeks. I pop one in the fridge to get it nice and cool. I pop it open and barely notice any hiss at all. I pour it in the glass and there's almost no carbonation. It's got a strange taste...

*drools* I wish I could find Fly Agaric close to home. OT: I like some mushrooms, but I can't imagine that I'd like them in my beer. If anyone actually tries making shroom beer I'll be interested to hear how it turns out.

I usually have 2 to 4 a night more on my day off. I'm desperately awaiting the full carbing of my red ale, have to wait another 3 weeks at least on that though.

Apologies if this has already been mentioned. This is hands down the most over hopped brew I've tasted. Big Hoppy Monster

So for my second batch of ale I decided to save some unfermented wort to prime with for bottling to avoid having to add corn sugar. I stored it in the 'fridge in mason jars that I washed and sanitized and pretty much forgot about. I checked on them today and noticed sediment on the bottom of the...