Search results

Same question. This is WAY too much yeast for that size batch. The 3711 could cut through that beer by itself in a few days.

http://www.craftbrewer.com.au/shop/details.asp?PID=1161

I brewed this a little while back, it turned out very well. http://hopville.com/recipe/471956/american-wheat-or-rye-beer-recipes/hoppy-wheat-beer You could easily sub out Pilsen and Wheat extracts for the grains.

Sounds like it'll turn out just fine, I'd say go for it. :mug:

Looks tasty to me. The Pilsen will bump up your OG as well.

Sounds tasty to me!

What were your FG and OG readings on this one?

Definitely brewing this soon, I've got 4 oz of Sorachi Ace I need to get rid of, I'll probably sub out the Citra bittering addition with Sorachi.

Very interesting, definitely worth a shot I guess.

How will the spaghetti convert from starch to sugar? Unmalted wheat and spaghetti definitely aren't the same thing.

As others have already said in this thread, 3711 seems to ignore your mash temp and ferment dry regardless. Good luck!

The recipe is on their site: http://www.northernbrewer.com/documentation/allgrain/AG-BieredeGarde.pdf Just put the ingredients together on their site and you're good to go!

Yes, it turned out great. I added 1 oz of Amarillo for dry hopping, and it was phenomenal.

You could easily turn this into an IPA if you added a few pounds of Pale malt, then you could switch an ounce from dry hop to FWH, making it 1.5 oz FWH and 2 oz Dry Hop. As far as dry hopping, try putting them in a one gallon paint strainer bag. Keeps the pellets contained very nicely.

Sounds tasty. Maybe use the Roeselare strain to add a little more character? If you throw in some fruit, you'll have something close to a lambic.

It's one of the hops Rogue grew themselves. They have started growing their own barley and hops.

Sounds like a Black Saison. I'd check out Wyeast 3711 as another option, it can ferment higher as well and will most likely finish faster.

Any more results on this? I just picked up 46oz of amber agave nectar at TJ Maxx, trying to figure out what to do with it. Might make 2.5 gallons of Pulque based on the BYO recipe. Doesn't get much simpler that water, agave nectar and yeast.

Sounds cool, worth a shot.

Any update on this?