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I ended up rehydrating around 6.7 grams or so and pitched it after chilling to 72°F (I'm sure I lost about a gram in the rehydration/pitching process). 4 days later, primary fermentation is nearly complete. It took off right away (pic is from the morning after I pitched) and behaved like any...

Here is another example of a beer that's quite red. This is a Schwarzbier where I undershot on the carafa and it came out more a deep ruby than truly "black" 67% Pils 23% Munich I 5.8% Caramunich I 4.4% Carafa III (not special - don't use this - it's astringent - use Special I, II, or III) -...

Interesting. I am going to rehydrate mine a day or two before to try to get the yeast reactivated and deplete their glycogen reserves. I was planning on pitching 8 grams which is about half the sachet, should be about 100B cells. Perhaps I will cut that back to 6 grams.

Roasted Barley is where the red color should be coming from. Try brewing MeanBrews as a baseline: https://web.brewfather.app/share/YJSP8BnxFaHBZglXXY7PiQxOiAyP1o

How much did you pitch and what was your rehydration/starter procedure including the timeline?

Not anymore. Even at Love2Brew, which is way cheaper than MoreBeer ($14/pack), Wyeast is still ~$10.50 a smack pack while Omega is like $9.50 for most strains on BrewHardware. Also I know your inventory turns over faster than other stores so it's actually going to have a good date when it gets...

I would swap the Midnight Wheat out and use Briess Blackprinz instead. Midnight wheat gives me a really smooth, lovely but noticeable chocolate flavor - I use it in one of my dunkelweizen recipes specifically for that reason. I find Blackprinz is much better for imparting color without imparting...

Do one, then look in the bottom of your kettle at the end of your brew day and tell me it doesn't do anything. Citation needed. Fundamentally, what about having more amino acids dissolved in beer would result in a "thinner" body? Protein rest resulted in a higher FG Effect of mashing-in...

I don't know about that man. I have been all grain brewing for a few years now and I have to say, when it's cheap, it's cheap. A cream ale for example, I can easily throw a 6 gallon batch together for <$20, and that's with a fresh pitch of yeast, never mind if you really get frugal and reuse...

So far I am loving these three kegs I bought. I already wish I had bought double as many when they were on sale. The two kegs you see in my small chest freezer have been flawless. The one you see here being used to ferment my second beer under pressure has had issues with a very slow leak. This...

Looks like they decided to include a diastatic Belgian yeast with their Hefeweizen kit. This is a pretty clever product admittedly. They're basically just spray-drying finished wort that has undergone the hot break instead of just after saccharification like conventional DME, and $42 for 5...

I think Spiegelau glasses are overrated and agree they are far too thin. I have a huge collection of glassware and in terms of all-purpose glassware for beer drinking, there are a few that easily make my top 10: Any 0.5L straight-walled dimple mug for lagers (example) - these are bomb proof...

I can tell you fermcap definitely makes a huge difference. The Weihenstephan W68 strain which is the workhorse for brewing Hefeweizens is known to create a huge Krausen like Westmalle and Hoegaarden and other expressive yeast strains. I would say my krausen is only half of the height with 1-2...

Question for you guys that are fermenting in these. How much do you reckon I can cram in there while spunding before the krausen height becomes an issue? I'm going to try a ferment-and-serve with 34/70 this weekend. Will chill to 50 and then pull it out to RT and let her rip, see if I can get a...

Dude, This thing looks awesome. Similar to fermonsters but actually capable of holding pressure. Really hope these come to the US.

The problem is that the gravity itself is precisely what is giving you the yeast character you're getting. I usually will cite the difference between Weihenstephan Hefeweizen and Vitus. The mash conditions and fermentation conditions are almost identical on these beers, but the Vitus ester...

With the changes you made, you are now cheaper (including shipping) for grains than me driving to Raleigh to my "new" local homebrew stores when you factor in the cost of gas. Also, those chumps don't have Weyermann Barke. The addition of the shipping estimator in-cart is greatly appreciated.

One of my hefeweizens I brewed last year, I ran off 2 gallons from my fermentor into one of those 2.2 Gal Oxebar kegs and after tasting it for a week or two I was pretty dissatisfied with it (mainly the malts and other flavor aspects, but also the esters were a bit lacking because I changed up...

Wouldn't spunding result in increased retention of H2S at the end of fermentation?

Hefeweizen! About to brew another one this weekend, too!