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I thought I was the only one working this weekend!:mug:

Not sure.. Have you used image shack before?

:mug: As soon as I get home from work i'll have one at 8am..:D Enjoy your day of brewing!!

Don't feel bad i'm in the same boat. Texas has had record setting temps lately.

20 gal Lambic 10 gal Berliner Weisse 10 gal American Pale Ale 10 ga American IPA 12179+50= 12229

I really doubt you will get any orange flavor at all. If your looking for a orange flavor why not just use the zest for a orange or maybe use some coriander to add some lemon taste? I've used some acid malt in my hef's to give it a little tartness.

I'd use it with 10min left and make sure you stir real good as you are putting it in. You don't want to scorch it on the bottom of your pot. The honey will not import any flavor at all it's 100% fermentible, it just raise your ABV.

As cheap as dry yeast is i'd use two. Or use Wyeast 3068 Weihenstephan yeast. It's a much better yeast and can handle 10%ABV

Yes

A little update on my Berliner Weisse. The sulfur note is almost gone and it has a little cheerio flavor. The tart sourness is starting to show up to the party.

http://www.homebrewing.org/Homebrew-Kegging-System-BALL-LOCK_p_69.html 89+ shipping

Just got done brewing a lambic like beer.

I made a 2000ml starter and used a stir plate. I had stepped it up a couple time.

Hallertau Last week

I'm happy with Wyeast, It's also the only one that i've tasted. I have a beer with White Labs aging

How critical is it to pitch enuff yeast when using Brettanomyces, Lactobacillus, and Pediococcus? Example: Can I pitch one smack pack of Brett L into a 10gal batch?

Good stuff! and Monk's Café Flemish Sour Red Ale

X2. Or Jolly Pumpkin.. http://www.jollypumpkin.com/artisanales/Default.htm

Just finished 10 gal batch. 3,725 + 10 = 3,735

Give it some time! My fg is 1.005. There's a lot of people on here from S/E Michigan!