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Woohoo! Carb was successful! Popped the first bottle tonight (15 days after bottling)

whoa, cancel that! Just popped another bottle and it has delightful banana. Weird, possibly the taste is still coming out?

Wow, tried my hef, surprisingly low banana flavors. Maybe WLP300 just isnt a good 'banana' yeast?

dextrose. how much sugar do you put in?

Thanks! 5gal batch. 1cup is the recommended does of my local brewing store, seems to do the job well.

I had done an earlier hef with WLP300 fermented in the high 60s and it came away with ZERO banana flavors. In fact, it didnt even taste like a german hef at all, just a clean American wheat. So this time I was like 'ferment you m-f-er!' :ban:

I'm jealous! I bottled a 12-13% RIS with champagne yeast (EC-1118) and it's been over 100 days in the bottle and still has really low carbonation, plus a sort of 'green' alcohol flavor. it's bumming me of. Oh well, perhaps the 75 deg temp of my house these days will help things along?

I just fermented with WLP300 and I let it ferment above 75deg :-). I think it was like 78 or so in a non-ACd room in my house. Tasted it on saturday and it had nice flavor characteristics.

I've been bottling for almost two years now, and usually I don't have any problems with bottle conditioning. My process is basic: extract brewing, then after primary fermentation is complete I rack to secondary, stays for a few weeks then bottle with a cup of priming sugar (boiled with water)...

Im not really steeping at a specific temp, putting them in at cold tap (i.e. 50deg or whatever) then letting them remain in the pot until it hits 180 then yanking. All in all the grains are in there for 30-45min for the ride up in temp. I'm not trying to get fermentables out of them, just the...

Thanks guys. It's weird, this doesn't taste like any of those descriptions. Hmm, maybe I take it into my HB store and ask for opinions.

I think you have to have as much honey as grain fermentables to call it a braggot. So you probably have a Honey Barleywine

Got me 6.5lbs of wheat LME, 4oz Munich for steeping and WLP300 yeast (plus my 1oz of Hallertaus). Brewing now! Wort is on the propane as we speak.

Thanks guys! Sounds like I need to research a Saison! That video was cool.

Thanks! 6.5lbs of wheat LME, I'll do that! I already have 1oz of whole hop hallertaus, but they are at 6.6% alpha. So I'm thinking maybe put those in at 30min instead of 60.

thankfully my wife helps bottle and we have a system down. Once I sit to bottle I think we go through the entire batch in like 20min. I'm thinking of doing a sister batch today but was going to tweak down to 7lbs of extract: 4lbs wheat (60%wheat, 40% barley) and 3lbs pilsner (100% barley)...

I am still bottle conditioning all my beer (havent figured out a space that my wife will agree to a kegerator). Does that impact this idea of no secondary?

So I think I'm alright, woke up this morning to my secondary looking like this!

What is your primary? Mine is that slightly opaque 8gal plastic primary, and I was told that it's best to get it out of that and into a carboy. On your hef's, are you extract or AG? If extract, how do you get past 1.02. It's interesting you mention that, because yeah, many of my extract brews...

thanks! dang, a lot of my beers ferment out in like 4 days, so I thought this would be plenty. Should I boil up like a cup (or less) or corn sugar to kick start fermentation? granted, it's now in a 5gal carboy with nearly no head space.