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The smell on my wheat went away after the first 2 days like I figured it would. And I tasted it before I transferred it to the secondary for fruit additions and it tasted great so I'm not going to worry about that smell anymore on any of my other beers unless it just won't go away.

Guinness has flavor? :drunk::confused:

Where do you guys get your GF ingredients from. Are there any good sites for extracts? I've checked all of my usual go to online brew sites and they don't have very good extract selections. I just want some liquid sorghum extract and maybe some rice extract as well. If possible I'd like to order...

Well I'll have quite a bit of very cheap wheat to play with so I might try different roasts to increase flavor. I mean if my experiments all fail then I'll throw in some barley. I should do a bunch of one gallon batches with different combinations of wheat to barley to see how little barley I...

What if I just put amylase in with my wheat during the mash? Shouldn't that make up for the lack of barley?

So as long as I take special precautions I should be fine. Sounds good to me. Thanks.

I've done 2 all extract wheat brews using ingredients from NB. The highest percentage of wheat in the extracts is 65% I was wondering if there is some flavor/scientific reason behind this? Why not 100% wheat? In the summer I am going to buy raw wheat and malt/roast it myself. I was hoping to...

Well I'll probably store it unmalted then. Just in a cool dry closet. And I'll just malt it 25lbs at a time. If you guys want pics of malting you should check out COLObrewers thread he is more into than I am, and I won't even have my wheat until June or July.

Yeah the same thing is happening with my Wyeast American Wheat that I pitched a little warm. I was a little worried but after reading through here most people say it isn't much to worry about. I was only concerned because Palmer says sulfur smells only come from lager yeasts and bacterial...

Thanks for that recipe, I've already got the base beer in the primary, I hadn't found this till after I brewed it so my recipe is for a 5 gallon batch. I used all extracts because I haven't moved to all grain yet. I'm waiting until I move to my new apartment in June where I will have a bigger...

Yeah that's probably what I'll do. Is there any way to delete a thread you start? I made this one and found COLObrewer's thread minutes later and it answered most of my questions.

I am talking to a farmer about buying 6 bushels (about 360#) of wheat this summer, and I want to malt it and roast it myself for later use, is there anyone who does this here? If so are there any things I should consider, like how much should I malt and roast at a time, what temps for certain...

I would, I'm going throw some in mine today or tomorrow and then taste it before I throw in the corn sugar for bottling.

Haha, well this is exactly what happened to mine and I ended up with 1.000 final gravity. It was extremely dry, so when I go to bottle it I am going to throw in some maltodextrin to try and make it drinkable. I think if I do this again I will use another fementable with it like sorghum or...

Well I homebrew to save money! I'm in college! haha

Ok, I'll give that a try when I add the Maltodextrin.

So Lee, when do you add the head retainer? Do you do that when bottling?

Maltodextrin adds body to a beer, I really don't know about flavors. Lactose does the same thing but I thing it actually adds sweetness.

Yeah I bottle carbonate, but I usually rack onto my priming sugar in my bottling bucket. It is kind of early to be bottling so next weekend it should be less cloudy. I might cold crash it for 48 hours before bottling to clear it up some more.

So I tasted my chestnut beer when I took the hydrometer reading today. The FG was was 1.000 so I knew before I tasted it that it was going to be dry, but WOW was it dry! lol. So I think I'm going to mix in 8oz of Maltodextrin powder when I go to prime it, and hope it conditions up in the bottle...