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So I'm planning a Hefeweizen for later this week, combining two simple recipes and was thinking of trying two techniques I've never used before: steeping and late boil. Recipe for 10litres is as follows 1kg wheat DME 400g light DME 100g CaraHell (steep) 14g Hallertau (45min boil) Wyeast...

...but would agree with the above.i did not notice any oxygenation of my sweeter-than-I-would-have-liked IPA.

As an enthusiastic, impatient newbie I did exactly the same as you... And learnt from my mistake. My IPA stalled and I was left with a beer that was not quite what it should have been - it was OK. I don't understand why recipes talk about "days" when they should be talking about SG (which might...

So how did it taste?

I'm in Switzerland... Everything's expensive. But passion fruit are currently about $5 for a half dozen at the local market. Previous secondary issue was due to my inexperience in how yeast works. I read secondary fermentation and figured there would be some *fermentation*... Transferred too...

So I've had some mishaps in transferring to secondary and I'm now looking to make a Wailua inspired Hefeweizen which requires me to add around a dozen passion fruits into secondary. So my question is this: Do I need to transfer to secondary to add fruit to my Hefe, or can I add it to the...

IPA ... First homebrew in 20+ years... Why??

You would think that being so close to Germany we would have learned... But I guess we have more of a Wine Culture. There are a number of small breweries producing great beer ... You just have to find them :)

Where are you based? It's true the choice of good Swiss beer is slim, but it's growing...and expensive. I'm based in Lausanne.. A big fan of la nébuleuse (www.lanebuleuse.ch) and Les trois Dames (brasserie3dames.ch)

Ha ha *next time*!?! Really interested to find out how it tastes..

LMAO. Yes a friend of mine found he hadn't closed the spigot after cleaning and sterilising. I can only imagine the swearing as his aerated wort went in at the top and out the bottom..

I'm looking to make the extract version with the limited supplies available at my LHBS. I need to replace some ingredients. Is it ok to replace the Caramel/Crystal Malt - 60L with CaraMunich III 57°L? For the yeast I can get the Wyeast 2112, 1056, SAF-05 (actually quite a few Saf or Danstar...

Cool! Even easier. One thing I haven't worked out yet is how best to dry hop in the primary - with pellets could I just open it up and dump them in once the krausen has subsided?

So I made a mistake (or two) in my first non-kit extract brew - this was not meant to rhyme. And thought I might share so that someone else might avoid the same mistake. 1. Most folks on here know what they are talking about - and they are very generous with their advice. - I wish I had asked...

Lesson learned = don't rack to secondary

So learned a life lesson - leave it in the primary till it's done. My IPA OG 1.064, bottomed out at 1.026. I racked to secondary and left it a week, still 1.026. Moved to 70F and after 2 days 1.024, and one week later 1.024. I'm using Wyeast 1056, which should have got me down to 1.016, but I...

Seeing some action at 70F. Dropped to 1.024. Leaving it now till the end of the week

I'd suggest checking out 3 Monts (saint-Sylvestre), Cervoise Lancelot, Gavroche, and Kerné (have a google :) )

We have some movement! Thanks for the advice! it dropped to 1.024 in 2 days at 70F I'm now planning on leaving it where it is and checking the SG on Friday. If it doesn't move any more is it best to add another pack of 1056 (or US-05)? I'm thinking that I left my active yeast when I racked to...

Did everything work out in the end? I've currently got a stuck IPA OG 1.064 day12 1.026 that was sitting at 63F, yesterday increased to 72F to see what happens.