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Stumbled onto this and wondering if anybody has looked into this more. I'm looking to make a Troegs Mad Elf clone that will have roughly 4-6lbs of cherries being added and it would be great to know if the actually impact of the fruit. End of the day for homebrewers it's not the end of the...

As others have stated a finer crush of your grains will likely be the best thing for your efficiency, but I wouldn't be concerned with 69%. I have a few recipes that I get 65-67% efficiency on and I haven't tried to improve the efficiency because I can make them consistently and am very happy...

It has the same tolerance as most other Belgian strains, listed as being 12%. This is Wyeast's description: A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character...

Little thread revival, but it's certainly about time to get this going if anybody is brewing it. I'm hoping to get it started in the next 2-3 weeks, going to go with v2 of PopTarts recipe, and use 6 cans total to hopefully get the better red color. Other change i'm going to go with is use...

I would say i'm with most others. Still brew 5-5.5 gal batches and consume around 90% myself. I try to keep at least 3-4 different kinds in the fridge as I rarely drink more than 2 of the same kind in a day. I tend to drink 1 a day during the week and however much I feel like on the weekends...

Mashed in a Nugget Nectar clone at 5:15 this AM, hoping to be done by 9:30/10

Just my slight observation of Simcoe. If added anytime before 20min, I get dank flavors. When used as flameout, whirlpool, or dry hopping, I think you get more fruit, in the line of tangerine, maybe mango and apricot.

Only harm would be bottle bombs. Otherwise, never hurts to try and give it a little more time to see if it ages out, but given your description of how things are I think those chances are slim. If you have the space and extra bottles let it ride.

Belgian Wheat from Wyeast is supposed to give of some bubblegum, I have never used it though. I have gotten some light bubble gum from WY 3464 (Forbidden Fruit) in a couple Wit's that I have done, but it faded after a month or so. Also, WLP644 while "rated" to top out at 80 can handle well...

I haven't brewed the beer in the link below but have made others if his recipes and they're solid, I would say his tasting notes are very accurate to what to expect. This isn't an 8% + beer but you could play with upping the grain amounts to get you there if you really want something in that...

I wouldn't worry about using the hottest tap water possible, many wild yeasts and bacteria can survive in hot tap water. Unless your boiling for 10-15 min your susceptible to picking up something just as if you were using warm or cold tap water I would do label removal and bottling as two...

I've been brewing for 4 years and have only had one batch sour on me. The second batch after I moved last year, a Vanilla Porter, ended up tasting very much like an Oud Bruin, so it was drinkable just not my thing as I can't get into 99% of sour beers. The cause of mine ended up being one of...

I'm a little late to the game on this one, but in case someone else stumbles in here looking for thoughts on Avangard malts I'll throw my thoughts out there. I made a Nugget Nectar clone, going for batch #2 this week, using Avangard Vienna and Pils, with Briess Munich. One of the best beers...

I picked up ingredients for another batch today. Only change I'm going to make is lessen the FWH Warrior, not sure how much yet though, I'm still playing with the numbers. I also realized that I got Munich 20L instead of 10L this time, hopefully it won't change the end product too much.

I would agree with the above about the vanilla, if you want a stronger vanilla presence use more beans and allow it to age on them longer. As for the hops, they don't play much of a role, so I say go with the Hallertau and Fuggles if you want to use them up.

This has been my experience when I used WY 1450, seems to slow down, or stop, somewhere between 1.025-1.030. After a couple of batches that ended up over carbed in bottles I figured out that raising the fermentation temps to 70-75 allowed it to finish up and usually got around 5-7 more gravity...

I got into homebrewing mainly for two reasons, cost of commercial craft beer and to have what I want when I want it. Time can be prohibitive, but if you have your process down I don't think it's that bad. I tend to do other things while I'm brewing, mow the lawn, wash the cars, make dinner...

Haven't made it. LHBS didn't have wakatu when I was looking to make this and I didn't revisit this. Might shortly though. Trying to figure out what I want to make to "finish up summer," then on to fall brews.

+1 Only being your second brew, you're getting into some "heavy" stuff with this. What do you want from the hops, bitterness or flavor/aroma? As the above poster stated there's no reason for multiple bittering hop additions, many would say use whatever has the highest AA's and use that to get...

I haven't used Hull Melon, but have used El Dorado in a few beers that I have made. I have always wanted the cherry jolly rancher flavor that others describe but have never gotten it. Main flavor I would pick out is a combo of strawberry and watermelon, it's good but not cherry to my palate...