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Remind me never to sample your brew :eek: Kidding...cheers to urinated hops!!! :mug:

After sitting in secondary for three weeks, I put the carboy in a fridge for three days prior to bottling. On bottle day, I took the cold glass carboy (it was at about 45 degrees), transferred the brew to a bottling bucket which had the sugar mixture in it, and bottled as usual. My concern is...

Do you get a discount or something at Tigers Stadium (sorry for not knowing what it's really called) for filling a stein instead of a plastic cup? Perhaps a $9 beer instead of a $10 beer?

...unless you used too much priming sugar, keep the bottles in a warm spot, and like to shake them regularly. Beware of a bottle bomb to the face.

I think clove characteristics come out when fermenting in slightly cooler temps and the banana profile comes out with fermenting in higher temps. I doubt a starter impacts flavor. Maybe somebody can confirm this.

You can use some aquarium tap water conditioner which removes chlorine, chloramines, and other metals. I use API brand...in my 65 gallon. I never actually drank tap water treated with the stuff and am not sure if it's safe...but why not? A little $5 bottle of the stuff will last an eternity...

Thanks for the input guys/gals! I ended up getting 8oz of some carapils (dextrin malt). Is it really worth it? Maybe not, but it's nice out now and spending an extra 30 minutes outdoors is a good thing ;).

Thanks. Any other thoughts/comments folks? Even if you think you're wrong, or aren't sure what you're talking about, let's hear your opinion! :)

It's cute and all, but not very original. A lot of people who name their brews, name it after their dog....or street. It's time to start an aquarium fish naming movement.

I tell my wife to hold a bucket under the faucet. It's much cheaper than a 10 cent gasket.

+1 that Maltose Express is pricey...but then again, we're in CT. I usually buy stuff from midwestsupplies and it comes out cheaper shipped, although I never bought 50 pounds of grain.

I plan on making another batch of weissbier, but don't remember what specialty grains I steeped. Any suggestions which would boost head retention and mouthfeel? Thanks!

Sounds pretty gross...just like Radler.

Are your friends casual beer drinkers? If so, I don't think they'll like the gruit too much. I'll admit, I love beer and will try anything anybody offers, but gruit is just a little too out there for me. Tried it once, and I don't think I'd try it again.

Actually weiss (or weiβ) is white in German. Wit must be Belgian talk (Flemish?) for white. I grew tons of cilantro last summer (stuff grows like weeds) and harvested the coriander. I love it and just dumped 2 tsp in a recently brewed batch. It tastes orangey, not peppery to me.

Nice edits. I like the one with the blue ring as well. Great work!

a "murder-ometer" of some sort on the side would be wonderful...like how many beers it'll take before you get tendencies to kill somebody. sorry, i too am twisted.

Please don't attack me for my critique, but I always like when people are honest (even when brutal) with me: The tail part reminds me of the firefox logo and I would have never known that the tribal bit was supposed to be wings if you didn't say so. I like the concept though and all of your...

Let us know how the recipe works out for ya. I recently ordered Tett & Hall rhizomes for use at the end of summer.

I'd say blow your tax refund money on both, but I'm not sure how that all works up north.