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Fermenting at the moment. Much went wrong thanks to a grumpy neighbour disrupting my process but we'll see what results - I've learned that beer can be forgiving. On a related note, how does slight diacetyl off-flavouring pair with this brew?

Thanks for the advice - I'll make sure the dough-in temperature is towards the hotter side of 50C next time.. Some wit recipe procedures don't prescribe a dough in period at all..just wondering what the consequence of that would be, i.e. skipping dough in and going straight to a 65-66C mash...

I'll try shortening the rest time next brew, or maybe do without and see what happens. Fortunately for this brew it has mellowed to the point where it's easily drinkable.

Ambient temperature was a pretty consistent 21 C / 70 F. I put a probe with bubble-wrap on the the side of the carboy about 5 days in and it settled to just under 22 C / 71.5 F but initial temperature might have been higher with yeast activity. I'll definitely give it some time. I've learned...

Greetings brewers I'm in the process of making my first Belgian styled witbier and have struggled to find an encouraging answer as to why it tastes so peppery nearing the end of fermentation. I'm well aware that Wyeast 3944 (which I used, also for the first time) is known to produce...

Sorry to dig up an old thread, but I was wondering if someone could explain this situation: Two fermenters, pitched the same day. Both sitting next to each other sharing same ambient conditions. Fermenter 1 is a belgian style wit bier with Danstar Munich wheat yeast. Blow off tube fitted...

What about bubbling too early? This is my 2nd extract brew experience. The recipe was a budget spiced lemon wheat beer seen here. Note how it uses the original (ale?) yeast that came with the extract, and both sachets. First mistake: Forgot to take OG, but it looks like a relatively low...