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Wanted to follow up my take on this. Mine ended up having notes of strawberry/melon, maybe a touch of floral, and a slight touch of alcohol. In the end I liked how it turned out except I would have doubled the amount of whirlpool hops or dry hops. Trying to figure out my brews for fall and...

Somewhat depends on how strong the stout is, IMO. I make a Vanilla Coffee Porter that ends up around 5.7% and used 3-4oz of beans depending on the type of coffee beans I'm using, lighter roast = 4oz/darker roast =3oz. I also just add the whole beans into primary (Unless I'm adding coffee to an...

Essentially, you called out the difference between a Belgian Blond and a Wit, the yeast. Belgians aren't much for sticking to style characteristics, they use fruits, wild yeast, varying fermentation temps, add wheat to non typical wheat styles, used varying types of sugars, etc. Historically...

I think the problem with the "style" is it's being called an IPA, similar to the argument that there is with Session IPA's. It's an IPA in the sense that there are plenty of hops in it, but it doesn't fit being bitter like "traditional" IPA's are. Even some would contest that the true...

+1 I have found if I use a ratchet pulley and pull slowly I don't get any spillover. I start to pull the bad out until the bad is still on the wort by 1 or 2 inches, give it maybe 20-30 seconds to drain then lift a few more inches, wait, and finally lift it quick. I rarely get any wort spilt...

Color on that is awesome, is it really that neon orange like color? What German hops did you use?

We'll said, these are hard lessons to learn but very true. If you clean and sanitize as you should the yeast will do there job. Give the good wort, they will give you good beer, heck sometimes you.give them bad wort and they still.give you good beer. Patience is hard in this hobby, build a...

I have been using WY1272 in quite a few styles and liking it lately. Stouts/porters, a couple ambers, and 3 DIPA's (one more NEIPA like). If you have some wheat/oats in the grain bill and add the hops with 4-5 points left in fermentation it finishes cloudy, nice mouthfeel, and not overly...

I assume by bubbling you mean airlock bubbles...? If so, it just depends on the bucket/lid, some are tighter than others and some let air leak out through the lid instead of the airlock. Since you're getting krausen on the top it's definitely fermenting, you have nothing to worry about, just...

You can wait a little longer if you want. Fermentis site lists 64-75 as optimal fermentation temps, you said you fermented at 68 so well within range, but sometimes raising the temps while they finish helps to get full attenuation quicker. I couldn't find anything on expected apparent...

Going by your numbers that's about 3.67% ABV. The OP, notes 1.038 OG with a 1.007 FG, which gives about 4.07%, so yours is .4% lower.

I would 3rd the hibiscus idea. I just made a hibiscus/lime Wit that is bright red, don't have a pic at the moment but could get you one if you'd like. I "dry hopped" the hibiscus because i wanted the flavor, but I would think that if you put it in the mash or early in the boil you'll lose all...

Little thread revival. I just made a hibiscus like wit that the wife and neighbor "lady" love!! So, with summer approaching I started thinking of making a key lime pie With and found d this thread. Many of my thoughts are mentioned here, Im thinking of sticking with the base Wit recipe and...

No sense in reinventing the wheel, IMO, as far as the malt goes. I have made a few different Wit's but more or less stick wiht the grain bill The Mad Fermentationist used for his Galaxy Hibiscus Wit, http://www.themadfermentationist.com/2013/03/hibiscusgalaxy-wit-recipe.html. The use of Vienna...

I missed that you have .5oz of zest at 5min. I add mine "dry hop" style usually try to get it while there's 4 or 5 more gravity points to drop. This is usually when I raise the temp to ensure fermentation finishes. I get decent flavor and aroma from the zest that way. I may try the OP...

I have never made this, but have made a couple beers with a prominent lime flavor and wanted to add some thoughts. Has anybody used around .5oz of lime zest in place of the Limeade? I only ask because I have had very good results using that amount and for some people that can't find Limeade...

Check the gravity. If it's within a couple points of where it should end up, with this recipe and 3711 most hit close to 1.000, then rack to secondary or keg whichever you prefer. Nice thing about this and many saison recipes is they can be turned around quickly. If it's not near 1.000 then I...

Another option to get cranberry and citrus is Hibiscus flowers. I currently have a Hibiscus Lime Wit that's almost finished up and ready to be bottled. From the taste of the sample I took after adding the Hibiscus and Lime there's definitely some cranberry and citrus there. Nice thing about...

Had a very similar experience with a different Vanilla Porter. After a couple days it took off, blew the airlock out while i was at work, wife tried to put it back in but it got pushed out again. I threw a blowoff on it when I got home and after about 36 hours it settled down and I put the...

Has anybody "dry hopped" the hibiscus instead of making a tea? If so, did you stick with 8oz of flowers? Did you sanitize them at all?