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Hey brewers, I brewed an IPA 7 days ago, fermenting has nearly stopped in primary. I know it has been 7 days and many say the rest of the days after are for clearing and fementation is minimal. Should I be ok to rack beer into secondary for Dry hopping. (1 oz cascade, .5 oz simcoe) for 7...

I think your suggestions will work. I would have never thought to dry hop an american wheat beer? I think it may work though especially since citus tones are what I am after. I should go for a high attenuating yeast for this beer? Your input is great. thanks again...

Thanks for the additional info. I was looking at the honey malt and was wondering if i should decrease it a little since the other caramel malt of caravienne will add a lot of sweetness. What do you mean a neutral ale yeast? 1010 or 1056 maybe? I was going to use fresh orange peel thinking at...

Ohh alright...is this an all grain or partial or extract? grains used?

Thanks for the info.. Sounds like i am on the right track. Do you use orange zest? what yeast do you normally use? I was going to use am. Hefe ale. wlp 320.. i was reading about it and it provides less clover/banana character.. i like citrusier.. lol. I need a wheat beer to get me through...

Hey brewers. I have brewed one wheat beer in the past and it didnt turn out with the citrus flavors I liked. I used otwo hop additions of saaz and dried sweet orange zest for ten minutes. My New recipe that I have come up with uses citrusy Amarillo hops (.5 oz 60m, .25oz 15m, and .25 oz...

I am looking forward to this beer now. I am using honey malt as well so I think that will go great with everything including the orange peel addition. According to hopville.com my ibu are around 20-25.. Using Hefeweizen yeast

I have heard that same thing about soaking fruit in vodka and using it in a secondary. I am just afraid of getting the orange peel out of the fluid an contaminating it when adding to secondary...

Thanks for the input. It sounds to me like a very simple step with great benefits... I haven't had the best of luck with wheat beers in the past... Mostly bland flavors. Hoping with the hop additions and zest will do the trick in this one. I was going to use a hefe yeast...

I plan on brewing a a wheat beer using the biab method mashing at 154 for 1hr. Using Amarillo and citra hops I have been researching on adding orange zest at the end of the boil... 10-5 mins. Any ideas on how much zest to use? Sterilize the orange first? What about flavor, would it be too...

With your addition of the raspberries did you sterilize them before you added them to the secondary? I have been thinking of adding fruit to a wheat but never have.

Do you sterilize the orange/lemon peel before you zest it into the beer? If I add fresh orange zest do you think with my hop additions it will be too citrusy?

Yeh cool the wort that is in your kettle with an ice bath in the sink. Place your kettle in the sink (plugged) place ice around and fill with cool water. Dont fill to top of sink because you may need to add more ice. keep stirring your wort with a sterilized spoon (this will help cool faster)...

According to Hopville IBU's are 32 and OG is 1.056. When did you put the lemon zest in?

Why would you get rid of the liberty? I have not used that yeast before, I have used American 1010 in the first and only wheat beer I have brewed.

Its devastating losing a good homebrew! I have messed up a few in my short time of home brewing, I am still a beginner. I had to throw out a whole batch because I added priming sugar without racking to a bottling bucket. Lets say I had champagne beer! Oh My! Onto my 6th Batch, second IPA...

Hello everybody, I am looking for some input on this recipe for a wheat beer as it will be turning to spring soon and the craving for wheat (summer beers) will take over. Should I mash my grains? I know that the belgain munich is not a specialty grain... 7lb Wheat Malt Extract Syrup 8oz...

I just brewed my 6th batch by partial partial mash. I have been just throwing in my hop pellets in the boil wish seems to be a normal thing to do and seems to work better than having a bunch of muslin bags in the boil for different hop additions. My question is do any of you filter out (strain...

That conclusion does make sense and I did pull off from the top. I am hoping all goes well with fermentation all the way to the final product. Not too sure if the beer will be "too light" due to the miscue in gravity readings or my gravity was fine from the get go. well see.

Thanks for doing that. I mashed at 150-155 for 45 mins with 1.5 gal of water then sparked with 1 gal at 170 then boil. Cooled and diluted wort to 5 gal. Looks like I will be ok with the final product. Used wlp001 for yeast Hop schedule 1oz 60 min nugget 11aa .25oz 45 min centennial 8.7aa...