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first of all im drinking my first batch and largely thanks to all you folks and john palmer it is an excellent wheat beer, thank you guys your great!!!!!!! my question is that im going to brew a rasberry wheat from midwest (5th batch) and i'd like some input. i read that most of beers taste...

this is my third brew. hefe weizen. used wlp 300 fermentation went nuts next day after pitching came home to a dry airlock caked with krausen. bubbled consistently for about 36 more hours then no more bubbles, now palmer sais let it sit for two weeks but im not kidding no bubbles. im nervous...

this is a businessman!!!!!!!!

from what ive read to get the better tastes aand clean beer staying at the low end of the spectrum during fermentation sounds desireable.....by the way thanks for all the help, you all are probably the most valuable resource there is!

I insist on using honey to prime for bottling but i need to talk about this so i dont ruin my first batch which i think is coming along nicely.

i started my first brew(german weiss extract kit)yeast was active i pitched. slow bubbling in the airlock. lot of head space in the fermentor. my basement is staying at about 62 degrees. i hold my nose over the airlock when it bubbles and i get a great wheat beer smell. i plan on bottling...

just to let you know that worked great on my carboy.......thanx for the good advice

Thanks so much i'll let you know.

hi guys, brand spankin new to the homebrew just got my first 5 gallon carboy for free. problem is some kind of scale on the bottom. currently soaking in vinegar, any suggestions??

googled homebrew forums