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It's there if you spell the word right. "Gelatin Type: Fining Use: Secondary Time: 5.0 hours Use for: Clarity Notes: Clear, unflavored gelatin can be purchased from your grocer. Aids in settling yeast. Prepare in 1 pint of water by heating gently until dissolved. Add before bottling. Do not...

This sounds like more what you're going for. When I made cheesefood's recipe, it was quite good, but tasted like a smooth pale ale with a hint of vanilla; not sweet at all. Probably wouldn't be what he wants.

That's strange it turned out so low (and it was so cheap). How much malt did you add? That kit always costs me over $20 with the can and DME. It also usually tastes quite good, and winds up just under 5%. I make it about twice a year when it's really hot because it's quick, tasty & doesn't...

I wouldn't be surprised if it is...

I have made that kit using the yeast on the can and it tastes fine. It will not be a Hefeweizen however, but just a plain wheat. You would need different yeast to call it a Hefeweizen or even have it taste like one.

??? I have no idea what you just said. I tired of bottling after just 2 batches. It's a little better now that I have Party Pigs; each batch gets one and the rest are 16-26 oz bottles. However, as soon as my property is sold and I get a bigger place, I am switching to kegging. Sometimes I...

I always leave my in the bottom of my sanitizing container (with OneStep in it) while I sanitize bottles, then take them out just as I go to cap. I have never had any rusting, off flavors, problems at all.

I did use table sugar once for priming when I was in a bind. It was only 1/4 cup in a 2.25 gallon batch for my Party Pig and the beer definately had a cider flavor. I had to convince myself I was drinking apple ale just to stand it. So, to my unhappy surprise, even a small amount of table sugar...

Not always. A lot of time they charge you for things you don't need, like a grain bag, or the irish moss and priming sugar. I don't consider having a container of irish moss on hand or a large bag of priming sugar "buying in bulk", and I have rarely seen a kit cost less than the ingredients...

First time I tried my autosiphon I had trouble. Turned out I just didn't have enough of an elevation from what I was siphoning from over what I was siphoning to for gravity to assist.

I used malted wheat once and it also turned out well.

I usually soak mine in warm water with oxyclean. It gets the smell out pretty well. Then just rinse well and sanitize and you're ready to go!

So I saw at my liqour store yesterday these 64 oz Rogue Dead Guy Ale Growlers. They were painted jugs, looking fancy, for $11 each. They are capped with a white twist-off cap that looks like one from a cider bottle. I was thinking this might be a cool addition for bottling, but I didn't know...

Best & easiest to follow directions for creating a starter than I've ever seen! thanks, Craig!

Get the bread yeast from Walmart and brew the mead in your Mr. Beer for 6 months then let us know how it turns out. :D

Summertime Hefe 6# Wheat extract 1# Malted wheat (steep for 30 min) .75 oz Hallertauer (60 min) .25 oz Hallertauer (5 min) Zest of one lemon (avoid white part) (5 min) Wyeast 3068-Weihenstephan Weizen

The hops. Beyond sanitizing your extract, water, etc, the only reason for the long boil is hops utilization.

Midwest makes an extract kit that is a Newcastle clone with all DME. It is next on my list to make. I think someone else around here just made it. It is called Oldcastle.

Probably would be cheaper to just use one can with a couple pounds DME and some MD. That is how I made mine and I really liked it, plenty of flavor and very clear after a wk in the primary.

Many commercial beers base their style on this.