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I’ve done two hefe’s. Both a couple years back when I was bottling. both batches had phenols that were bandaid like, maybe an infection. I now ferment in kegs and have nailed the source of off flavors. Anyway, i’ve read up on hefe brewing techniques and the feurlic rest poked my interest...

Right, so you think an acid rest isn’t worth the extra effort?

I’m running BIAB propane setup with a pulley. Wondering the same.. is it best to pull the bag and heat after the ferulic rest? I can probably top some off during mash, but lifting the bag, adding salts and heating seems easier

The key lime was great, and ended up doing fresh blueberries eith a touch of blueberry extract in the other. I’d highly recommend both. In fact I enjoy it so much I’m brewing another batch to experiment with two new flavors (undecided so I landed here).

I have a split batch of philly sour fermenting now. I was thinking one batch would be a key lime pie (graham cracker extract, lime zest tincture, cinnamon tincture, vanilla tincture) and the other would be a pasteurized fruit. Still undecided.. How did yours turn out? What fruits did you add?

HB vienna lager, another..

Post 9 mile jog HB vienna lager

Since this post, it’s already started gassing off the spunding and looks healthier. I guess 48 hours of lag time isn’t unheard of but note to self is to over-pitch these.

Hey ya’ll, within the last couple hours a thin white head has formed which doesn’t appear bubbly or web-like. Does anyone have experience on what beginning phases of a lager fermentation looks like? This is my first lager brew (i’ve done many ales) and only my second brew in this clear...

HB pale ale, whirlpool and dry hop additions only

This response is so lazy….. don’t post a short response with no supportable info to trash someone. So you fermented under pressure and had a bad experience? Or are you regurgitating other information you’ve seen other people regurgitate? Please share

A great rule of homebrewing is when in doubt clean and sanitize. I would use a cheap vodka or a Star San solution to be safe. Can you use water? Yes. But if you take extra caution on the obvious/easy things (Star San in airlock, cleaning and sanitizing all equipment including washers...

Came here because I'm having the same issue. Tap water, campden… trying RO next butit’s been a frustrating journey. Would be interested to hear your solution, assuming you didn’t give up

His looks great, looks like it can be done well with a better process.

I’m a new kegger. I tried bottling a NEIPA twice - it tasted great and looked bright out of the fermenter. I transferred to a bottling bucket, added priming sugar, bottled using bottling wand.. after 2 weeks the beer was heavily oxidized with a brownish hue. It’s worth a try just for the...

How was this? Looks like coffee beans were floating at the top?

Welp, got worried and pitched the Lallamend Wit for peace of mind. Saw a tiny bit of krausen when I opened it so it was at work, just very slow. I'd rather pitch a fresh pack of dry than ruin a long brew day! Happy brewing Edit: now my airlock is doing jumping jacks. Success

Did my usual oxygenation process - paint stirrer with power drill at high speed. About 20 hours with no visable signs. Had it a bit low at 64 for the first half, bumped it to 70 to help it a bit 🤞🏼

I brewed the Witbier (first of this style) and couldn't resist picking wlp400.. I wanted to experience this yeast to have a baseline to compare others to. Of course my lbh had one pack left which expired in January. Made a starter so it should be fine but fingers crossed. If it's a dud I may...

Thanks for the quick reply, I plan on pitching this for this weekend's witbier. Homebrewing is all about experimenting - I'm excited to try something new.