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New to AG have a few questions: Why do you add grain to the mash tun first as opposed to the water? What do I need to do to my water, I live in Salt Lake City and have high bicarbonate (hard) water? I will be batch sparging. If i do a mash out do i stir after adding the mash out water? Thankz

1/2 lb sounds good, will do on the blow off.

Will be transfering belgium wit to secondary and 3 lbs of raspberry puree. I am thinking about adding some honey as well. Palmer says in"how to brew", for the most honey flavor it should be pasteurized and added after primary fermentation is complete. Question is how much to add for a subtle...

I think it is mentioned in the post a couple of times that this needs 2-3 months.

What if you are transfering to fruit puree in secondary. Do you wait for the yeast to cleanup where they are just going to start fermenting again when they get to the fruit?

What is the general concensus on orange zest. One orange, two, a bag...

No clue it seems that there are a lot of posts with similar issues. I think the software is bunk.

Mine ended up at 1.072 as well but i added 1 lb of lactose. Did not aftenuate very well, i dont think i areated enough. Ended at 1.030.

I brewed without any corriander or bitter orange. I think i will add the puree to secondary and see how that goes. Lhbs told me that this would start another fermentation? Also thinking about adding the sweet orange zest but may just do one thing at a time and experiment in the future. With...

I guess people just dont want to talk about raspberry wheat

The yeast is probably a good idea. Like a california ale yeast.. At this time it is all systems go so 3944 belgian wit will have to do this go round.

I am making a raspberry wheat with a belgian wit beer kit from my lhbs and a 3lb can of raspberry puree. 2 questions: 1. Add puree to primary or secondary 2. Leave in orange peel and corriander or not? Thanks

Looks like i screwed the whole quote thing....

Anyone ever drink a wasatch white label? It is an amazing belgium wit. Hints of orange and corriander otherwise very smooth a little sweet very clear not much haze. I would like to make something similar, suggestions?

Still at 1.030 today. Transfered on to 3 oz. of cacao. Also a 1/2 tsp of yeast energizer, my lhbs thought it might be a good idea just to see if there is more work to be done? (boiled in a cup of water and cooled)

I forgot to include .75 lbs of chocolate malt when i wrote out the recipie.

Sounds good. Would brew builder calculate the lactose as unfermentable?

Stuck or finished? 4/30/12 Brew date Recipe: Milk stout 4.75 lb amber dme 1.75 wheat dme Steeping 0.75 lb crystal 60L 0.5 roasted barley 1lb lactose 0.5 oz german magnum 1 whirfloc Yeast nutrient Wyeast 1450 denny's fav Fermentation @ 65. Degrees OG 1.072 70 degrees 5/7 SG 1.036 5/14...

Sounds like a good idea.