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I wonder how dark the dry wheat extract was? How did it turn out? Liquid vs. dry shouldn't matter all that much. How long did you boil?

Pacific hallertau lends a nice orange flavor as well. Check out some of the new zealand varieties too.

It should say that it is only dry hopped with one ounce of simcoe and one ounce of cascade. I've done it wth just citra before and that was really good too.

How about "Smylie's Summer Blonde". Happy to hear so many enjoyed it. Keep on bewing!

You are right, it is an extract recipe so you just need to steep the specialty grains. I added the honey at flame out to keep as much flavor. Happy brewing!

honey was from some local wisconsin company...I think it was just wildflower. only reason used two different crystal was that I just needed some more to complete the recipe and that was all I had on hand. Still fermenting out. Going to let it go two weeks and then keg. can't wait. mfs

This is a constantly evolving recipe. Brewed on Friday last week. It is happily bubbling away right now. I'll let you know how it turns out... mfs Citrus Burst Wheat 14-B American IPA Author: Mike S. Date: 7/22/2012 Size: 6.2*gal Efficiency: 75.0% Attenuation: 75.0% Calories...

All, Would like some critiques of this monster before I brew. It will be going into a five gallon Rye whiskey barrel from Few Spirits in Evanston, IL. Since the focus is on the rye flavor and the oak barrel I'd like to have express it. Just afraid I'm going too heavy on the rye here. Hops...

I have recently aquired a five gallon rye whiskey barrel and am going to use in in the aging of this brew. See what you guys think of this recipe I'm working on. Going to hop burst this brew as well. Thinking of dry hopping but going to taste after done fermenting to see if necessary...

Let me know how it turns out, this brew was a real crowd pleaser! mfs

I put a few ounces of pellet hops in a mesh bag and then put that bag into another and added to corny to dryhop for a week. Beer is carbonated and tastes great but is completely full of hop debris. I need to figure out a way to somehow filter the beer before a party tomorrow afternoon. I have...

I have a batch of california common I am fermenting. OG came in at 1.058 on 1/18/12. Had it fermenting at about 55 degrees until 1/24/12 but came in this morning and the cooler had dropped to 34 degrees. So, should I take it out and leave at room temp, here it is about 68 degrees, or leave in...

Well I realized what I think was the problem. When I went back to clean the kettle I lifted out the false bottom and there was a ton of liquid left in the pot. I measured it and it was almost 1.5 gallons. I measured the gravity of this wort and it was 1.09. So, my brewing buddy didn't empty...

I have an 8.5% malty monster like that which turned out excellent for a doppelbock but since I wanted something new I am dryhopping it with 1oz of ahtanum and 1oz of NZ Pacific Hallertau. I heard the NZ has a pronounced citrusy almost orange creamsicle taste so we'll see how it goes. I'm...

Used the following recipe: 10.0 oz Pale Chocolate Malt 10.0 oz Dark Wheat Malt 3.0 oz Roasted Barley 5.0 lb Dry Wheat (Muntons) 4.0 lb Dry Light (Muntons) 1.0 oz Tettnanger (4.5%) - added during boil, boiled 60.0 min 1.0 oz Saaz (5.0%) - added during boil, boiled 30.0 min I was...

Will conditioning in the corny at about 35 degrees be detrimental in any way? or is it better to park it in the basement at about 65 and let sit couple months? mfs

I brewed a pretty hefty Belgian Tripel two weeks ago. Took the sample today and gravity was 1.012 down from 1.09. I was looking to get 9-10% by volume but it is too hot on the finish from the sample I tasted. I'm hoping if I rack to secondary for couple weeks the harshness of it dies down a...

Looking to do something with a Wyeast 1762 Belgian Abbey II that I have propagated. Thinking of a wheat beer/cider graf with a partial mash that would end up with two gallons of cider in it. I am worried that it needs a bit more bitterness...not sure how many IBUs a typical witbier has in it...

What if you pitched some champagne yeast...that should dry it out right?

Here is the recipe we went with...here is my problem now, has been in primary for 2 weeks and gravity reading today was 1.038. I'm thinking that the fermentation is either stuck or complete. I have heard of people brewing another beer and racking the stuck beer on top of the second yeast cake...