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I'm currently drinking a Weihenstephaner Dunkelweiss, and they claim on the label that it is brewed under the purity law of 1516. How is this possible that a wheat beer adheres to the law, given that the law stipulates only barley (no wheat). I know they revised it, and it isn't actual...

Worst. Brew Day. Ever. Burnt my grain on a decoction, figured I'd try to save it anyway. Had a stuck sparge, despite a pound of rice hulls (oatmeal and wheat gummed up on me). Then, I leave the boil unattended and my new attempt at a PVC ring to hang a boil bag for hop additions...

Anyone have experience with this? I gave it a try on my CitrAmarillo IPA and it ended up being super attenuative at 83%. According to Wyeast, this should be between 67-71%. I mashed at 151, so I can't imagine my mash temp would affect it this much, and I didn't use any adjuncts or sugar...

Just arrived here in my neck of the woods, and I can't say that I like it very much. It laces nicely in the glass, for whatever that's worth. Any fans out there want to let me know what I'm missing? This makes from NB - Beers I don't like: Fat Tire, Triple, Ranger, Somersault Beers I do...

Primary Malt Bill: Belgian Pilsen Malt - 3.0# US Mild Ale Malt - 1.0# US Carapils Malt - 0.38# Adjunct Malt Bill: Red Wheat - 3.0# US 6-Row - 2.0# Oats - 1.13# Hop Schedule: US Northern Brewer 8.0%AA - 14g @ 90min German Tettnang 4.5%AA - 28g @ 30min German Tettnang 4.5%AA -...

Malt Bill: Marris Otter - 15.0# German Vienna - 2.0# Caramel 60L - 0.5# Caramel 120L - 0.5# UK Chocolate Malt - 0.5# German Roasted Barley - 0.25# UK Black Malt - 0.25# Hop Schedule: UK Challenger 7.0%AA - 28g @ 70min German Perle 8.0%AA - 28g @ 70min US Warrior 15.8%AA - 14g @...

Just tasted an experimental light pale ale I bottled a few weeks ago, and it's got some crazy corn action going on. I used a fairly high amount of Pilsner Malt, and probably didn't cool as quickly as I should. Since it's only around 3.8%ABV, the DMS is really noticeable. In everyone's...

Hi All, My wife and I bought a new house a couple months ago, and the first few brews I did had me hitting around 58-62%% efficiency. Since we have well water (very hard, at that), I was suspecting that it might be a pH problem, so I decided to try White Labs 5.2 adjuster on my brew this...

Than waking-up the morning after a brew day to a beautiful krausen and active fermentation!?! :mug:

What exactly is it that makes each strain of yeast different? :confused: I'm assuming they're the same Genus and Species, so under a microscope, they likely look the same, but having made various starters with different strains (and obviously various batches), they definitely look different...

I was checking the carb level tonight on my recently bottled Wit (3weeks tomorrow), and SWMBO tasted and exclaims "Mine!" and runs away with it. I've finally won her over! To be fair, this may be the best beer I've ever made, so she's going to have to fight me for it...

I was reading Sommelier Journal last month, and there was an article on a new certification for Beer professionals called "Master Cicerone." Apparently the certifying organization (http://www.cicerone.org) has three levels: Certified Beer Server, Certified Cicerone, and Master Cicerone...

Hi All. My buddy and I spent the day yesterday brewing a batch of Belgian Wit. We based it off of the White Guy Wit recipe in Radical Brewing, although we did 18oz of Oatmeal as opposed to 16oz, and we added 6oz of carapils in the primary mash (the recipe calls for an adjunct mash which is...

I don't get it. Why does everyone say druck? It can't be a typo, and I must be druck, but I don't get it.

I've never brewed (or had) a saison before, so I decided now was a good time. Two days ago I brewed and it's been vigorously fermenting since. I pitched at 65F, however it quickly escalated to 78F. I know saisons can (and are supposed to) ferment at higher temps, however I'm getting a...

I was bottling my first all grain batch today, and I just realized that I mixed in the amount of priming sugar assuming it was a 5 gal batch. Unfortunately, based on my poor efficiency and racking loss, I actually only had about 3.25 gal of beer. I used 5oz corn sugar to prime. Will this...

Pre Boil 4oz Crystal 20L Boil 3.3# Munton's Malt Wheat LME (65mins) 3.3# Briess Bavarian Wheat LME (65mins) 1oz Liberty Hop Pellets A.A. 4.0% (60mins) 1# Gunter's Orange Blossom Honey (20mins) .5oz Tetnanger Hop Pellets AA 4.4% (10mins) 8oz POM Pomegranate Juice (10mins)...

I decided to try fermenting in an ale pail (I'd only previously used glass). Yesterday I was racking to secondary and gave it a taste and there was a slight plastic taste to it. I'm assuming this will disipate with time rather than increase, however, I was just curious if this will always...

I had set up a bucket with some sanitation filled water to accommodate a blowoff tube (which I never actually needed). After 6 days in primary, I noticed some mold growing in the bucket, both on top of and underneath the water. I promptly pulled the tube and put a sanitized airlock with vodka...

Does Maris Otter Malt have sufficient enzymes to mash it (and some crystal 40L) on its own, or do I need to throw in some 2-row?