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Do you think the flavor and body of the beer will be worse since all the tasty yeast will be settled? Should I compensate for that by adding more extract/steeping grains/etc?

I posted over in the extract brewing section, then realized my question might better fit here. Does anybody have a good kristallweizen recipe? I guess the hard part is getting it crystal clear. Which yeast would work best? What finings would you need? Any tips, thoughts, and/or recipes...

When living in Germany, I always enjoyed a Franziskaner Kristallweizen, but unfortunately I can't seem to find it nearby here in the states. Anybody brew their own kristall (extract)? If so, I would love to hear what you use and how you make sure that it is, in fact, crystal clear. Thanks...

A cheaper alternative to buying a 6er of Sam's summer brew is to simply spray lemon scented Pledge furniture polish in your mouth, then eat a handful of fresh cut grass. Just don't get too crazy or the buzz won't go away.

There was grape in there?

I used gypsum since others said that it helped with the clarity of beer when used with irish moss. Figured I'd give it a try. I typically brew hefes, so had no clue what to expect. It's in secondary now and looks fine...smells BEAUTIFUL too :)

After cooling I poured it through a strainer and in to the primary bucket so it collected all of the moss and other junk (junk = hop SEEDS that floated to the top...the seeds look just like the ones you find in crappy reefer)

What are your thoughts about using Gypsum and/or Irish Moss? I made a batch this pass weekend and put a 1/2 teaspoon of each in the boil...the gypsum towards the beginning and the moss at about 30 minutes remaining. This was my first time brewing with these 2 ingredients. When I put my 3...

Being relatively new to the homebrew scene, I want to become familiar with a variety of different hops, but don't want to make 5 gallons worth of something I might not like. The idea (probably not original and tried before): Brew a 5 gallon batch of a base wheat beer, adding 6 or so...

To all of you who have brewed many batches over the years: do you notice any difference when bittering with different hops? Do the fruity/earthy/etc tones really come out in the beer after boiling hops for 60 minutes? If not mistaken, I recall reading that John Palmer uses the same hop...

Do you rack to secondary on hefs, trying to avoid the yeast and get a kristal type hefe? I'm interested in trying that, but am afraid the taste would be less than par, since I'm assuming a lot of flavor comes from the yeast.

My main concern is taking the lid off the primary bucket every day for readings. That won't put me at risk of oxidation/contamination?

Thanks for the input guys, I appreciate it a lot. I thought however that yeast could introduce off flavors in the brew if left in the primary for too long a time. Then again, how is too long defined? I think I'll shoot for the 1-2-3 approach this time around, but will start taking hydrometer...

Hi all, I've been reading the endless wisdom on these forums for a while now, but never posted...till now. I generally make hefes but decided I'd play around and go for an ale with a little kick to it. The OG of my 5gallon batch was 1.061. Not familiar with brewing anything more than 5%...

Hi all, I've been reading the endless wisdom on these forums for a while now, but never posted...till now. I generally make hefes but decided I'd play around and go for an ale with a little kick to it. The OG of my 5gallon batch was 1.061. Not familiar with brewing anything more than 5%...