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Just finished a bottle from my first batch an American Wheat. It's really good right now. About to open a SNPA, after that who knows....

Thats pretty cool, homebrewing in the White House. :mug:

I felt the same, very disappointing. Right now I've got a Ninkasi ReNewAle Irish red. Pretty good, its begining to grow on me the more I drink. I have another Ninkasi bomber waiting after this, Tricerahops IPA that my wife picked up for me while grocery shopping.

This is a great forum with a ton of information, welcome to the forums! :mug:

6.8% is your ABV or your alcohol percentage. What did the hydrometer say should have been something like 1.012 ish... :mug:

Yep, like I said above everyone used to think that you had to get the beer off the yeast cake to prevent off flavors. This has been proven to not be the case and quite the contrary actually. Leaving the beer in primary will give the yeast some time to clean up their mess and will leave you...

I dont know about with the Notty you used but with Montrachet it should ferment out pretty dry, around .998 if I am remebering correctly. Hopefully someone will come along with more insight to your yeast specifically, but I dont think you have some more fermenting to do. :mug:

Why do you need to rack to secondary is the question. Many here have found that racking to secondary is just not necessary, although it used to be the way every one did things. Secondary is now usually only used for dry hopping, fruit additions or similar things. IThat being said some still...

I dont think he actully used the pinking shears (learn something new every day) to cut the tape, alot of athletic type tapes come with the edges like that. I know when I was a kid I had one of my brothers hand me down hockey sticks that had that type of tape on the handle. But who knows... :mug:

Hmm I have some Apfelwein that I just started, I think I am going to make this when that is done from the yeast cake. I think the wife is going to really like this one. :mug:

She Who Must Be Obeyed :mug:

Nice looking bull there Bend, congrats. I grew up in Virginia and no one in my family deer hunted, we did mostly upland and waterfowl. I moved out here and when I met my wife and her family I started deer hunting with them. I didnt get one last year but managed to bag one this year. Hes not a...

Looks great man, I like the 2011 theme thing you have going on. I liked the last one, that you linked to, quite a bit as well. :mug:

Congrats on the success of the first AG brews! Cooking in a professional kitchen would be so nice instead of my cramped home kitchen. :mug:

Yep I used to think that as well, even the co-owner of the LHBS thought this was the case also, until I bought the Sierra Nevada 30th Anniversary Grand Cru. I asked him if he had tried that and he replied no I hate Belgian Wits, fair enough to each their own, so off I go with my bottle back to...

Heres a thread about this on Brewers Network http://www.thebrewingnetwork.com/forum/viewtopic.php?f=10&t=20836&start=0 I think for beer it boils down to something special that the brewery is exceptionally proud of, I have had Wit Grand Cru's and Strong Ale Grand Cru's so I dont really thinks...

So are you just priming with apple juice concentrate? How are you adding the concentrate to the cider? You could try some corn sugar dissolved into 2 cups of water adding that to the bottling bucket then racking the cider on to that and mixing it together. I have no experience with priming...

Good luck and welcome to the forums! :mug:

Extract brewing especially Liquid Malt Extract (LME)tends to be darker than the style. My first brew was an American Wheat and its quite a bit darker than most wheats but tastes just the same. People will do late additions with extract to try to counter act this as well as removing the kettle...

Thats a great way to look at it, I never thought of it like that but it makes perfect sense. :mug: