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If you used fresh fruit that can be an issue,. Just take a quick taste and that will tell you all you want to know. I usually use frozen fruit so the mold doesn't become an issue but you sacrifice some taste by doing that.

Welcome tohomebrewing. Someof the tartness will dissipate as it conditions in bottles but one thing I do keep around is extract if I'm making a fruit beer ( especially withblackberries). It's handy in case the fruit purée you use is a little too tart or if the fruit you dropped in wasn't quite...

Excellent. I've been looking for a good wheat ale base to do some fruit experiments with. I want to try this with blackberries and see howit does. What yeast do you use for this?

Excellent. I've been looking for a good wheat ale base to do some fruit experiments with. I want to try this with blackberries and see howit does.

How dark does this beer turn out?

Curious if anyone has made one. I'm thinking of doing one this weekend.

Than live yeast. Anyone else have that same track record?

I used danstar wheat and had activity within 12 hours. I also used an s-airlock and had no issues. The only times I have ever had issues with an s- airlock is when I have to re-pitch the yeast in wheat beers.

I used 5 oz corn sugar and it carved well

What did you use to carbonate?

So i was fermenting a wheat ale, fermentation stuck, and i re-potched the yeast and it went crazy. Well, it foamed into my airlock. From what i can tell it didnt pop the stopper loose but it did flow out of the airlock all over the carboy. I switched to a clean and sterile airlock and put it...

Before the fruit addition how dark is the beer? Is it pilsner colored?

How dark does this beer turn out? I was thinking of doing this type with cherry and was curious.

It's in my basement which is probably consistently 64 degrees or so.

I brewed an Oktoberfest and didn't realize I grabbed lager yeast at the lhbs until I already pitched it and was cleaning up. Can I continue as is? What should I expect in terms of time to completion from this?

I just bottled this and it has quite a bit more of an orange hue than what i was expecting from a dunkelweizen. The color is similar to Masel's weiss. Has anybody else brewed this and acheived a similar color? I followed the recipe verbatim and just want to check that I didn't make a mistake.

I Brewed this Sunday and the yeast went nuts the first today's but really slowed down this morning. Should I be concerned? I've had some issues with dry yeast in weizen beers before and am curious. I used wb-06 dry yeast for this batch

So i brewed a hefe (extract w/ gains) and the hefe looked great but had no flavor and was very watery. The og reading was typical of a hefe? Any "house-like" diagnoses are welcome!

Question on this recipe: if I stripped 0.25 pounds from the belgian and the wheat then used 0.5 lbs caramunich malt ( or another darker malt) would i get a more "typical" color of a dunkelweizen with the right flavor or would I alter the taste? Not quite a noob but inexperinced on recipe...

I've brewed 5 batches (partial mash/extract) so far and they have always been 5 gallon yields. I want to scale down to 2.5 gallon batches so i can brew more more frequently. My question is in order to cut my yield in half, can i simply divide my ingredients and water in half to achieve that...