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I just kegged this beer last night. I did take a hydro reading and it was 1.011 and should have been between 008-010. Close enough for rock and roll. The krausen never did go away even after shaking. It reformed both times. I have to admit the brew smells awesome. Thanks for the input.

I am doing the Garden Grand Cru from JOHB and the fermentation is going real slow. I still have an inch of krausen and a perk from the airlock every 20 seconds. The temp has been steady at 72-74. I've read this strain can be difficult. Should I just let it go? I tried putting it in a warmer room...

Boy its tough getting a response here. Oh well I found some interesting threads here and elsewhere. I never used to taste the wort when done boiling and maybe I should have. The consensus is wort tastes like crap. Super sweet with the back end being extremely bitter. Exactly my situation...

I just brewed the Dubbel Your Pleasure Ale from JOHB by Charlie P. While there is no burn marks on the bottom I taste a bitterness. I thought I smelled a wee bit while it was boiling so I tasted it and it hits the back of the tongue with a bitterness like a burn. I did the recipe exactly...

Alright perhaps this is a question already asked so no replies. I did find a site that said they were both the same. I went with the white labs 351 and didn't notice it was 3 days past exp date so I shook it a lot and let it come up to room temp. I am sure a lot of you know what happened next...

I just finished drinking my batch of wheat using the white lab 300 and while it was good I had almost none of the banana bubblegum flavor I love and want. It seems all the brew shops near me carry white labs only and I really want to try the wyeast 3638 but I read good things about WL 351. Do I...

Zach you are a plethora of good information. Almost as good as the hefe I brewed. You asked where I live earlier and that would be York,pa. Thanks again for the quick responses and great info. The first one after work goes to you.

OK time to give an update. By the way the excitement when you are getting ready to tap that first one is immense....and nerve racking. You just want it to be right. I put on 10ft line. I started at 7psi and it moved real slow with no foam. Upped it to about 10psi and still slow but not as slow...

Boy home brewing has gotten technical. Thanks for the link. My line is shorter then 5ft so new line is in order. If this all adds up to a kick ass brew then its all worth it. Where I live all the small breweries have forgotten the hefe. Its all flavored or filtered. Thanks again.

Thanks zachattack! One more question. Where should my psi be at when ready to start serving?

That's why I didn't purge. I got 3 kegs from my old brewing buddy and none of them have relief valves. I just went home to purge and realized this dilemma. For now I just disconnected the co2 line and purged using a screw driver to vent. Then reapplied co2 line at 30psi.

First post and first batch in 21yrs. I brewed about 10 batches in the early 90's then stopped. I brewed a batch of my favorite hefe and kegged to the corny. I am applying 30psi for 2 days per pappazian. That book is still the go to for me. My question is this: I forgot to purge the oxygen out...