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Welcome to HBT, from a fellow metroplex resident. Enjoy the heat!

Lagunitas calls it an American Wheat. It's a bit high in the IBU's for that according to BJCP though, but it's close enough for me.

Just bought some of this to hop an Irish Red and plan on calling it something in the neighborhood of "Viginti Red" (viginiti being latin for 20 in note of the varied hops that get dusted). If it's worth making again, I'll start to number the batches such as "Viginti Red No. 3"

Just a note, the episode of The Jamil Show on The Brewing Network is on the site with this clone recipe. I'll transcribe here as I wrote it down, but please correct me if I missed something. Recipe Type: All Grain Yeast: White Labs WLP 002 English Ale Yeast Starter: Yes Additional Yeast...

I suppose there's always a chance, but thinking over my cleansing and sanitation steps, I don't think the probability it that high. I'll be sure to keep a keener eye out for something like that next time though. I've not had a problem with head retention on any other brews. I haven't noticed...

First, this tastes really great! To me it's best when it's warmed up a bit from the fridge, and the underlying flavors come out. However, my first batch has absolutely NO head to it. It's carbed fine, but won't pour with a head on it.

Mine came out with the roasted flavor very much in the fore. It's not bad, but I'm hoping that with time it will round out so it's not such an effort to find the other flavors at first.

That's right.

17,825+5 17,830

Anything that saves the risk of dropping/dumping a pot full of hot brew sounds like the best option, as long as the neighbors and anyone that might possibly walk by are ok with it. I'd rather clean up a spill of plain water than have to clean up a spill of sticky sweet brew.

Just because a recipe is simple doesn't make it ordinary. I've enjoyed my simple recipes one hundred times more than anything I've bought on the shelf. I can understand the self reliance direction though. Without that, I doubt any of us would be doing this.

Another +1 to this. I have looked at recipes for a new style for me to try, and found what even to a newbie looks like an excessive amount of "enhancing" additions that I will scratch out after checking if it's an integral part of the styles flavor profile. Ex: The flavor profile for a...

But seriously, RDWHAHB. Fit it with a blowoff tube. You can get tubing that fits the grommet hole snugly without the grommet in it. No need to switch to carboy yet. Regardless if it fermented a bit hot for a few hours, it didn't kill your yeast and it's still going to produce beer...

Yeah. Fraps or it didn't happen :p

Yeah, campden tabs don't need to be used for pasteurized juice, but won't hurt anything as long as you gave it time to work out. Fermentation can sometimes take a couple days to get rolling. I've also used the White Labs English Cider yeast, and didn't get a real vigorous fermentation. This...

If you're worried about a blowout, fit the fermenter with a blowoff tube instead of an airlock for the first couple days. You can switch back to airlock if you need to after the initial krausen has settled, just make sure everything has been sanitized before you mess with it.

I'm planning on a Hefeweizen this weekend with a 65% wheat and some Grains of Paradise.

Welcome to HBT, from the South side of Arlington.

easy on the 'nilla there.

Stick a handful of orange wedges inside a small juice carton and stash it behind your crapper for a couple weeks. No lie.