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I decided to try my bottled DIPA tonight...12 days bottled today. It was a recipe I came up with and made already once before, probably 8 months ago. The original recipe was filled with amrillo and cascade. Well, LHBS was out of amarillo, so I decided to go with Centennial...a full 4 percentage...

My bottles go into storage clean and label free, so the night before bottling I pop about 55 of them into the dishwasher, with Oxyclean Free in the vented (non-sealed) pre-wash portion of the dispenser...so the wash and the rinse cycle are just hot water. Next day, rerun just the heated dry...

Yeah...sorry. Should have been more clear. Started the mash at 10:30pm... Didn't get in bed til about 3am.

Great idea BTW. I have an auto siphon that I broke trying to clean some hops out. I refused to throw it away because I knew I would find something to do with it, eventually, someday, down the road...

I love the "Wine Thief" which I believe is essentially the same thing (gravity plunger at the bottom of the plastic tube). Easily accomodates the hydrometer and easy to read the results. When your all done, hit the plunger stem against the inside neck of the carboy and all the beer goes back...

Larry Bell's number one rule of homebrewing: Beer is heavy.

I know its late... but I got the urge so I decided to make an american wheat, since I already have what I need. Using 2 lbs of munich and 4 lbs of Weyermann wheat for a partial. I'm mashing at 152 for __ minutes. I'm thinking 70. Too long, short? What's your preference?

To be honest, I'm a little bummed. I bought some lemon grass that I was going to add to my american wheat, but SWMBO wanted me to make a beer for her (because they are always so "dark" and "heavy"). And, you guessed it, cherry wheat was the selection...

So I decided to play it safe and try opening a bottle. Not only was there no pressure built up, there was a slight vacuum from the cooled air in the bottle. I recapped with a sanitized cap and stuck it back in the fridge. My guess is your fermentables were not fully complete in your bottle...

Agreed....the brits can do as they may

That I agree with... f and the v are pronounced together, at the same time.....kinda like a rolling R in spanish.

I'm glad to be vindicated by my German classes in college... Lauter Tun..... is LAU TER TOON and that W is a V peeps!!!! lol :ban::ban:

Anyone have a good dark dubbel recipe? Looking to hit lots of dark fruits notes. Thanks!!

Personally, I say SAZE and never get a raised eyebrow...but not sure :drunk:

trub = troob acetyl = (chemistry people) ae-see-tuhl (brew people) ass-uh-tuhl and I've always heard tun = toon Oh, and the W in hefeweisen is pronounced as a V.

I will just say this...I had a 6 pack of Apricot Pyramid earlier this year, and it was WAY too apricotty IMO! After two, those last four soldiers lasted 6 months in the fridge, and that right there, is unusual! :tank:

For a cherry wheat, how much would resemble, say SA Cherry Wheat? The whole bottle? Half? I plan to taste to make sure it's where I like it, but a general idea would help to start. I know this is a matter of preference, so a lot of variance in opinions is likely, but just a general idea...

Yikes :drunk:

He's making a hefeweizen with 3068? 3068 is top cropping, not a lager yeast.

They are in the fridge...they went directly in the fridge after capping...how are they going to build ANY pressure?