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That's almost identical to my "Week In Vegas" APA: 5 gallon Batch (2.5 gallon boil) target og 1.056 Yeast: White Labs WLP001 California Ale with starter 1LB. Crystal Malt 60L steeped at 160deg for 30 minutes 6 lbs. Light DME .5 oz. Nugget Pellets @ 60 minutes 1 oz. Perle pellets @...

Best line ever. Man I love people in New Jersey.

I didn't use a starter on my first hefeweizen batch and it took over 3 days to begin fermenting. The whole batch is pretty much ruined and has taken on a somewhat plastic taste. I'm not sure if this was due to sitting in the bucket so long without fermenting or hot side aeration or a...

What was the recipe exactly?

Yes it was an extract recipe. The color was too dark as well but I admit this was because I added the entire 6lbs of wheat malt extract at the beginning of the boil. The carbonation was slightly there but no where close to where a hefeweizen usually is.

Well, it's been a week since I bottled my Hefeweizen and I had to give one a taste after only a week in the bottle. Now I've never had a "green" beer before but this is definitely off a little bit. It's drinkable for sure but it has a slight off flavor that I can only describe as plastic like...

I didn't use one on my first batch and it took about 3 days for any activity. It was the worst 3 days of my life. Well not really but it was nerve racking. Anyway, I made a starter last night for an American Pale Ale I'll be brewing either tomorrow or Wednesday. The airlock was already...

John Palmer suggests this in his book too. He adds all the DME in the beginning of the boil and all the LME with 5 minutes left in the boil. He claims it results in a clearer beer as well.

Yeah, it's been in the fermenter since Wednesday and it's still bubbling about every 30 seconds. I'm going away tomorrow and won't be back until Sunday. I'll take a reading Sunday and then Monday and if it's the same and has hit the FG then I'll bottle it. Plus, I have an American Pale Ale on...

Yeah, I have learned that the hard way. I'm going to make a starter for sure on the rest of my brews. I'm not sure about yeast washing though. I don't know anything about that.

I like the way you think.

Well I'm finally getting some nice bubbling in the airlock today. I just hope that the brew didn't get infected.

In a bucket.

Oh I hope you are right. It does look like there is a bit of pressure on the lid because even a slight touch of the lid causes bubbles. I would hate to see this batch go dead because the wort smelled so good. Everybody say a prayer to the beer gods for me.

Yeah the lid is on tight and pressing on it does make the airlock bubble. Their is a brewery in Atlantic City, which is near me, but I doubt they would sell me some yeast if they even have a hefeweizen yeast.

I'll take a look when I get home. By the way, how is good old P-Town. I went to Johnson and Wales there. Tell the Wickendan Pub I miss it.

Yeah I wish I could but their are no homebrew shops around here. I would have to order it off the internet and I probably wouldn't get it until some time next weeks which means the wort would have been sitting there for almost a week.

Ho hum. I'm starting to get nervous. Here is the recipe I used: 6lbs Wheat Malt Extract 1lb Light DME .5lb Carapils 1oz Tettnanger Pellet Hops WhiteLabs Hefeweizen Pitchable Yeast I got the kit from midwestsupplies. The yeast tube was warm when I received it from sitting on the...

Well it's been exactly 24 hours and there is no activity in the airlock. That would really bruise my ego if my first brew was a failure. The fermenter is sitting in an area that is 69 degrees steady. The only thing I can think of is that the yeast was bad. When I got it, the bottle was very...

It wasn't that thick at all. It was certainly very dark looking compared to what a hefeweizen should look like but once I added it to the other 4 gallons the color seriously mellowed out. I checked the airlock this morning, which would be about 9 hours after pitching the yeast, and their was...