Search results

IMO this has nothing to do with the AG conversion. If one bottle tastes fine and another is off flavored. The only thing I can pinpoint is the bottling.

how did you store the bottles? What priming sugar did you use? were the caps sanitized with the starsan?

RDWHAHB all is well. :mug:

I believe the contaminated taste has been successfully identified as licking Satan's taint

This isnt really a big deal. There should be no air flowing into the keg. Wild yeast and infections are not ninjas.

The biggest thing about this hobby is patience. Did you take a gravity reading before you put it into the primary? What is your expected Final Gravity reading? You need to let the beer stay in the primary until the FG is stable for at least three days. Some of us on the board do not...

+1 on the you will be fine. I add liquid to the airlock once every 2 weeks or so. Welcome to HBT and have a good trip. RDWHAHB!!

I would bottle condition for a minimum of three weeks, then have at it. IPAs need to be drank young if you dry hopped. You dont want to loose your hop slap. EDIT: I have noticed a noticeable degradation in hop aroma in my IPAs after about 4 months. However, I still love the beer. Its not...

After the initial stage of yeast reproduction and fermentation your temps can go into a higher range safely. I stop adding frozen water bottles to my swamp cooler after the FG is reached. This has not imparted any off-flavors IMO

I would think the majority of people on here would just leave it in the primary. I do not use a secondary for my beers unless I am adding fruit or oak. Just leave it on the yeast cake to let them do their work.:mug:

The more I research the more I am leaning to the 1 oz mark of the lime zest. Or perhaps do it in terms of 3-4 limes. From the post you gave the the OP stated that limes were much more bitter.....this makes me a little nervous. I might do a split batch and try one with the lime zest and one...

It seems like this is the consensus. I will most likely adjust this to around 2 oz. I want the kiwi flavor to really shine with a slight citrus backend.

I am at 75% efficiency. I have not plugged these into beersmith quite yet. I am daydreaming about beer at work right now. I was figuring at the 12-15 ibu range. Although it sound like the OG could be a little higher, but it is in the session beer range.:tank: I was hoping to get into 3.0...

For those keeping score the updated recipe: Weyermann Pale Wheat 4 lbs, 0 oz Briess 2-Row Brewer's Malt 3 lbs, 0 oz Hallertau Pellets, German .5 oz @ 60 mins Hallertau Pellets, German .5 oz @ 15 mins Crushed Coriander Seed - 1 oz. @ flameout White Labs Hefeweizen WP300 2 lbs cubed...

I will check into that. I have not really done a lot with wheat beers. I have focused more on IPA and APA. I am attempting the make SWMBO a quaffable spring time brew.

Cool, I was planning on crushing the coriander already. I will change it to a flame out addition.

updated ammounts: Weyermann Pale Wheat 4 lbs, 0 oz Briess 2-Row Brewer's Malt 3 lbs, 0 oz Hallertau Pellets, German .5 oz @ 60 mins Hallertau Pellets, German .5 oz @ 15 mins Coriander Seed - 1 oz. @ 60 mins White Labs Hefeweizen 2 lbs cubed kiwi in secondary 1/2 lb...

+1 you just listed the procedure I follow for every batch I have ever done. Never had a cardboard off flavor.

Is this due to stuck sparge concerns?

sounds good. I will add them at the 7 day or stable FG mark. :mug: