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I've gotten down to 1.001 so give it another day or two. Sent from my iPhone using Home Brew

So lately I've been getting final gravity readings on a lot of my beers that are too low. Things from stouts to weizens are coming in under 1.010 consistently. Is there an easy way to stop fermentation at the target fg or ways to limit yeast activity? I bought a new hydrometer thinking it was...

Happens to everyone; your beer shod be fibe Sent from my iPhone using Home Brew

I fermented in basement at around 70 F and it worked fine. I wonder if you got a bad pack? Sent from my iPhone using Home Brew

Couldn't you just use 50/50 wheat to pale malt and add chocolate malt to get the color you wanted? Sent from my iPhone using Home Brew

Whet was the %alpha of your sterling hops? I put in beer smith and got an ibu way out of the normal range. Sent from my iPhone using Home Brew

I've had the same flavor profile myself although it always finishes dry. This yeast is a monster during fermentation Sent from my iPhone using Home Brew

I've heard of people using saison yeasts in American wheats and ambers but haven't tried it myself Sent from my iPhone using Home Brew

What yeast did you use? Sent from my iPhone using Home Brew

Could you use briess midnight wheat malt as a dark wheat substitute and still get the same color? Sent from my iPhone using Home Brew

Wb 06 is a decent wit yeast but brewferm Blanche might be a better choice to experiment with for a wit of this style. Sent from my iPhone using Home Brew

I meant like experimenting with different yeasts. Sent from my iPhone using Home Brew

Biermuncher, I was curious if you've tried this recipe with any other yeasts before? Sent from my iPhone using Home Brew

Actually I don't stir when draining but could that be enough to cause a 10% loss? Sent from my iPhone using Home Brew

They are generally medium gravity beers ( wheats and ambers) and I try to batch sparge in 2 batches. I gave a gut feeling it's my sparge but can't be sure. Any pointers, tips, tricks etc. are Deeply appreciated. Sent from my iPhone using Home Brew

I brewed an 8.75% saison with this and it turned out great. Go to town with it. Sent from my iPhone using Home Brew

I have a wit in the basement with wb06 in it and there is fermentation but little krausen. The beer looks very milky. Should I be worried at all? Sent from my iPhone using Home Brew

I started all grain brewing earlier this year with a 10 gal circle cooler mash tun. when doing 2.5 gal batches, my efficiency has gone down, occasionally a lot. Has this happened to anyone else? Sent from my iPhone using Home Brew

I'm brewing an oatmeal stout this weekend and want to try a new yeast. I almost always use safale us-05 for stouts but am feeling adventurous. Anybody tried a different dry yeast with success? Sent from my iPhone using Home Brew

I am prepping to do an American wheat beer with a mild hop character ( shooting for boulevard wheat or goose island 312) and was wondering if anyone had used either of these in an American wheat. They both sound like they could be very good yeasts for this style. Sent from my iPhone using...