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I'm about 1:40 minutes away from the brewery . I'll be stopping out at some point.

PS. I need one of those glasses

Mine has been on ice for 24 hours and I just dropped in gelatin and force carbing now. Can't wait!

I still think the honey would dry out. I picked up some gamby honey malt for my attempt.

I had a long post, but I think I figured it out, so I updated my original post with a related question...

Does Beersmith use batch size to calculate ABV?

Good to know, maybe 3 is the sweet spot. I'll try that. I was also going to get some orange extract from the local spice shop and see what kind of impact that might have. As for honey malt, thinking .5 - 1 LB of Gambrinous Honey Malt to give it that nice little nutty sweetness.

Cool seems like you need more than 2 oz to get more of that orange punch people are looking for.

I know this is an old thread but I'm wondering if you all had actually grated to zest your orange or if you were just slicing the big chunks of peels off and using those. Also I wonder how this would work adding honey malt to try and get some of that honey flavor.

Wonder if this would benefit more from some honey malt in place of the honey...

I had this same thing happen to me. Everyone told me it was fine and within style and "I wouldn't demerit points for a hefe that was pale in color." However, I couldn't get past how pale it was.

I saw in the sidebar "Wilserbrewer Bags Memorial" with the rest of it truncated, and I almost **** a brick. These bags are freakin' awesome, and I was about to be mega-bummed that I couldn't order more to stock up!

That was this, right: 5#, 12 oz Wheat malt 8 oz Rice Hulls 3#, 12 oz Pale malt Do you use 3068 yeast?

I don't know, I do a starter in all my beers, but I'm experimenting, and as I've heard (as you said, maybe incorrectly) that underpitching might help with stressing the yeast a bit, i thought I'd try it. My yeast is pretty new, so I'm not terribly concerned about its health. Hell, this whole...

Interesting, I had not known the classifications of hefes. I just know what I often go for, and that is slightly orange in color, creamy, high-banana (Hacker Pschorr, Paulaner, Franziskaner). I like the pale ones as well, but I'm partial the to SLIGHTLY darker colored pours. I'll do some...

We'll see. Its not completed yet! Maybe no changes needed.

I was hoping for that fruityness, thats part of the draw!

How did yours turn out, frost? I hope to do a blind taste test on my youtube channel at some point...

I know this is an old thread, but I whipped up a batch of BrewNinja's version last week and just took a sample now (only at 1.018, so had a bit to go yet) but my god, the outcome was amazing. I will reserve final judgement until after it cleans up and is carbonated, but my search for a great...

I bought a length of copper that I use in my racking tube that helps get rid of the sulphur as well.