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I often find there is a balance to fruit beer. It depends of course on the type of fruit on uses. I however find that in some of my recipes that if I let the fruit remain in the beer for too long that the fruit flavors can eventually be overwhelmed by the alcohol flavor (I usually brew high abv...

Hi, I was just wanted to make sure that by secondary fermentation you don't mean bottling, and is the 9 weeks done in bottles or the fermenter? Thanks

Final question. Secondary ferment or not? I heard for weizens, or wheat/unfiltered beers in general this is not necessary, or even counterproductive, but thought in my case it might be good.

Thanks guys. I know there must be a million noobs on here every other day crying that the sky is falling. I'll just let it sit a while and keep taking SG samples every so often. For future reference should I throw carboy in a water bath soon after pitching yeast? I'm trying to brew wheat beers...

Cool, thanks. Should I let it stay in carboy longer, or bottle it and condition?

racked my dunkelweizen in carboy on Saturday night ( more like 1:00 A.M. Sunday). Didn't realize that the fermometer measured internal temp! during the day on Sunday it got to the max (78) so it could have been anywhere above that into the 80's or more for several hours. Put it into a bathtub...