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Ok guys honesty time.....I Made a mistake and read my hydrometer wrong initially. So it read 1.020 at 3 days, not 1.012. I decided that was not the number I wanted to bottle at and racked it to a secondary. I hope it drops a few points in there, the airlock is bubbling away pretty good right now...

Ok gotcha. Im asking because I always secondary, then it almost darkens more there, and then developes an undesirable odor as well. Its white labs 300 hefeweizen yeast if that matters. Im wanting it to taste semi yeasty, its a dunkleweizen

Im at about 3 days (68 hrs) and this beer is practically done. Krausen went down and 1.012 gravity this morning. Can I bottle this already after racking?

Well here we are at 42 hours, and this dunkle smells sooooo good. Pungent banana aroma with roasted caramel notes and subtle clove. This might be a winner!

This was one of my own thought up recipes. That's pretty much most of what I do now as I have a brew store nearby. I could share it anyhow- 5.5/lbs dark wheat 3/lbs pils 2/lbs dark munich 20L .25/lb caramunich III .25/lb chocolate .5/lb caramel I used a Hefeweizen yeast, white labs 300 and...

Does anyone go right from primary open fermentation to bottling/kegging no secondary? I would like to try to rack this into a bottling bucket and bottle as soon as its attenuated (probably 4 days total). I been doing secondary after for a few days always and its like it develops an odor when...

Oh the earlier photo was hour 14, yeast just starting to get going

This beer here is a dunkleweizen, and I am doing open fermentation because I ran my last hefe open fermented and it was the best one I've ever had. Lots of local micro brews around here use this method with weissbiers and swear by it. Im trying to duplicate the result with the dunkle. Im on hour...

Im afraid that everthing gonna get caked up with krausen lol

Here's what the new tryout setup looks like...

Is this a thing? Seems like most people use a style that likes the tempature of a basement perhaps and ferment openly down there. Just curious what others do for this as far as open ferment temp control. I open ferment in a bucket in a closed chest freezer with my tempature probe in an open cup...

I only clean and/or sanitize with straight up well water filtered. No need to worry about water chemistry when it comes to cleaning and sanitizing, I think? I assume all is good as long as clean water source

The brew turned out good! It had to sit for a few weeks but that off flavor went away. I think I figured it out, the priming sugar water was still a little warm yet when I mixed it with the beer, I think that caused initial sour odor. Anyways, very good dunkle now!

Good read here. My first NE Ipa oxidized and I would rather stick to bottling. Thanks

Brewers best carb drops. They fit in the bottle.

Brewers best carbonation drops fit in the bottle necks way better than northern fizz drops, and cheaper. I get them from my local brew shop, sure you could find them online somewhere. Side note, Im back to priming sugar. I was simply getting the wrong information that the 5 oz. Sugar pack is...

Im looking into using one as an open fermenter. Looking at the 36 x 24 x 6 with the ball valve

At this point going forward This makes more sense opposed to what I just did. I just transferred twice essentially for no reason but open the door for contaminants. Ill try this next time!

Oh no what happened!?!! After transferring and mixing priming sugar for bottling I noticed it smells kinda sour....is it infected or something?? I always sanitize very well never had an issue and never tried this style before. Does dunkleweizen ever come out sour smelling???

My fermentation is practically over, zero airlock activity. Im bottling today