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My favorite brewery tours have been: Troegs, Hershey, PA - These guys have a pretty amazing setup for how compact it is. For me seeing this level of automation in a brewery this size was very impressive. De Halve Maan, Brugges, Belgium - Another extremely impressive brewery from a process...

I agree with Bobby based on your last post. It's just esters. Toss it in. Some of them will carry over into the final beer but some of them will also blow out the airlock.

It depends on the strain. Some flocculate overnight. Some strains don't flocculate hardly at all even with very long conditioning times. I would not use the starter if it smells bad to you. It's normal for starters to smell fruity but not acetic like I think you are describing. I would pitch the...

"It depends". I have no trouble with head retention on my weissbiers resting at that temperature for 15 minutes. However those beers are also literally 55-60% wheat so there are probably plenty of long chain proteins left over. Agree that OP can skip the rest regardless. If anything it might...

Hop creep is possible at any temperature with almost any sacch strain. Hops ultimately contain amylase enzymes that are not always denatured when they are processed. I have gotten hop creep on multiple beers personally.

White Labs says WLP067 is STA1 positive (interesting choice for a hazy IPA strain), so if the yeast is in fact diastatic (which it might not be, despite carrying the gene), it's probably creeping slowly like any other diastatic yeast. If that's the case, and you want it to finish, heat is your...

In my early days of brewing lagers, I never needed to perform long diacetyl rests that I can recall, however, back then, I didn't really take very good records of things, and it's also possible I've just become more sensitive to the compound diacetyl as time goes on. Lately, I've found it takes...

I've made many great wheats with WLP380 although I don't like how poor it attenuates compared to Weihenstephan 68. I have always been afraid to try WLP351 because my understanding is it's very tart/acidic. What do you like about that strain?

Your new recipe has wheat at only 45% of the grist. Traditionally it's between 50 and as high as 70% but more typically about 60%. If you found that thread then you already know how I feel about Fermentis' new W-68 product. Suffice to say I have not bought any commercial Hefeweizen imported or...

Yes, I would swap some of the wheat for pils. More gravity = more esters, so if you want banana, I would shoot for more like 5.3%, not 4.3%.

This should be fine, although your wheat being 62% of the malt bill, you will need to recirculate/lauter very slowly to prevent a stuck mash. I would recommend adding a 10 minute mashout @ 168°F. This will improve your efficiency. It's basically a high alpha rest. This recipe is a good...

Anywhere from 50-60% wheat according to your preference, 20% of Weyermann Light Munich (can be purchased from BrewHardware.com), and the rest Pilsner malt.

You can't go wrong with WLP300, WY3068, or Fermentis W-68. They are all functionally the same. My personal preference is for either the White Labs or Fermentis versions, just because I've gotten a lot of bad/dead pitches from Wyeast over the years. I like to pitch around 64-65°F and then slowly...

Yup. I used to have a very elaborate setup for capturing CO2 during fermentation for bottling and other things. Now that I have a couple 20 pounders of CO2 around my house, honestly, 1) it eliminates me guessing/assuming things are purged enough, 2) reduces backpressure on styles where it's not...

I guess either I wasn't clear or you're overthinking what I'm doing. Let's say I have a corny keg I just cleaned and I want to purge it with CO2. The process starts with me filling it with 5 gallons of water and add the ounce or whatever it is of Starsan and give it a shake. I hook up my...

There's a very simple solution... Create a liquid to liquid jumper line, push star san from another keg into the keg you're purging, until starsan pushes out the top of the PRV or gas QD (attach a vent to the gas QD as needed if you don't have a pullable PRV on your kegs). Then purge. I have...

This is a farty strain. Not as bad as others I have used. It always conditions out for me. I don't recommend oxygenating esterey styles personally.

This is what I like to do with all my ester-forward beers. I take about a liter of my wort while it's chilling, around 80-85°F, pitch the yeast. It starts ripping within an hour usually. While that's going, the wort's chilling in one of my fermentation chambers the rest of the way over the next...

I've found the tanginess level of the wheat varies a lot depending on what variety it is and where it's grown. Red wheat's tangier than white but the red wheat I get locally from Epiphany maltings is pretty mild, more similar to Briess's white wheat. Also, I rebrewed that Dunkelweizen after...

Around 83%. You probably didn't hold your beta rest for long enough. I hold at 147 for 75 minutes with my system. Either that or your rauchmalt is just not very fermentable.