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Anyone??

So I'm getting ready to prime a dunkelweizen and I've come across the tastybrew priming calculator. Based on that, it's saying I need to use 8 oz of table sugar for a 5 gallon batch! That amount just seems so high compared to what I've used in the past. Any thoughts on this? I was also thinking...

So I'm getting ready to prime a dunkelweizen and I've come across the tastybrew priming calculator. Based on that, it's saying I need to use 8 oz of table sugar for a 5 gallon batch! That amount just seems so high compared to what I've used in the past. Any thoughts on this? I was also thinking...

I'm a female brewer, 25 years old! It's nice to know there are other females on here interested in a hobby dominated by males. I've been brewing for a few years but hAve taken a short break since my husband and I are starting a family (due in 5 weeks-can't wait for my first brew!)

I thought of fencing but I was told they are invasive and will just spread everywhere.

Where can I find the recipe? Sounds really good

I used flaked oats in my dunkelweizen and an Irish red

Thanks!

Nothing but water for me! I'm pregnant and due next month. So excited to crack open my home-brew to celebrate!

Last week I brewed two 5 gallon batches which will be ready just in time for me to give birth to my son and celebrate with a home brew. Haven't brewed or enjoyed beer in 8 1/2 months!

My guess is you'd have to make a starter because you'll be storing it in the refrigerator which to my understanding puts your yeast to "sleep". I'd like to know about this as well because I'd like to start yeast washing

She's a black lab. She doesn't usually eat any plants we have like I've seen some dogs do. I'm just so hesitant to risk it. If I do decide to grow them, where could I buy the seeds or young vines?

I have been wanting to grow hops but I have a dog and have heard they are toxic to them. Is this true? Everything I've read is contradictory.

There wasn't a head on it with the champagne yeast that I can remember. It was more wine like unlike the well known woodchucks cider. But I also fermented it for close to a year.

I've made a really good cider with a champagne yeast. It left it dry, with little residual sweetness. I have also made some with danstar Nottingham yeast but it was too sweet. As for the simcoe hops, it's totally up to your taste. Personally I wouldn't want a bitter piney flavor in my cider, but...

I love wyeast and have never had an issue. If I pop my pack a few hours before I need to pitch it and let it expand it always does the job. Some yeasts are more active than others, and I have used types that take a little bit longer to start bit I think that is just the nature of it's type.

The guy at my LHBS gave me the CaraAmber saying it was just another name for the biscuit malt

So this past weekend I brewed up a beer im excited to try. The recipe is: 3 lbs. German Wheat 2 lbs. Muntons Crystal 60L 2 lbs. Weyermann Light Munich 1 lb. Weyermann Pilsner 1 lb. Weyermann CaraAmber 8 oz. Briess Chocolate Wheat 8 oz. Flaked Oats 1/2 oz. Crystal (60 minute...

So this past weekend I brewed up a beer im excited to try. The recipe is: 3 lbs. German Wheat 2 lbs. Muntons Crystal 60L 2 lbs. Weyermann Light Munich 1 lb. Weyermann Pilsner 1 lb. Weyermann CaraAmber 8 oz. Briess Chocolate Wheat 8 oz. Flaked Oats 1/2 oz. Crystal (60 minute boil) 1...

This sounds like so much fun! And those beers sound so good. Where can I find those recipes?