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Thanks for the reply. I should note that this is an independent experiment. The school district will have nothing to do with it. I know the parents of the my son's friend, and they'll be fully on board. It's all good and I'm not worried about that aspect of it. What we're most interested in...

Greetings HBT: I'm planning a yeast evolution experiment, and looking for suggestions. My son and his friend -- both high school students -- want to play with yeast and document what happens when it mutates. Over the next year (give or take), we'll brew a series of parallel batches using a...

I just kegged an Imperial Pale Ale that included a late addition of fermentables -- i.e., I "krausened" it after about two weeks in primary with a 1 gallon starter using a high-gravity tolerant yeast. I know that's not technically krausening. Whatever ... the point is I added fermentables midway...

I'd like to point out that there's one really practical reason for using olive oil instead of aerating, besides the theoretical issue re: oxydization -- namely, it's a convenience tool for the lazy, cheap and/or forgetful brewer. More than once I've pitched my yeast and realized at 2:00 a.m...

5.15 gallons is definitely NO problem. In fact it's a good idea to put in more like 5.25 or 5.5 gallons of water. You will lose some beer to the trub and to gravity testing, and you'll never get it all out of the fermenter at bottling time. Many experienced brewers add 10 percent more water to...

Thanks Blender, discgolfin and TexLaw for your comments. FWIW, I plan to infuse the honey weitzen with zest of lemon in the secondary, so I definitely plan to rack it. I think I will add boiled water at that time to stretch the batch. I'm not concerned about it getting watered down; beer is...

I have a related question. I made a mistake when brewing the wort (a honey weitzen) and only brought it to 4.5 gallons. I'm sharing this batch with a friend and we both would like to get a full case out of it. I will rack to secondary in a couple of days, and I am thinking of adding at least a...

By way of an update ... the five-pound raspberry wheat is great! I'm going to hide 12 bottles or so and drink them this summer. It will make a fine summer wheat in the style of a Berliner weiss mit schuss. Only better because it's not grenadine but real raspberry flavor. Everyone who has tried...

Greetings: I returned to the hobby recently after a four-year hiatus, and had an interesting time with my first attempt--an extract-based hefe weitzen with raspberries in it. Here's the recipe: 6.6 lbs (2 cans) Muntons Plain Wheat Extract 1 lb Malted Wheat (cracked with a rolling pin) 1 oz...