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Well, I'm drinking mine now...lol The yeast originally gave a band-aid/plastic taste to the beer which seems to have dissipated. From what I read, phenolic is most likely the taste. It took about 3 weeks from start of fermentation. I have since re-used the yeast cake and the second batch does...

That film is from the flaked wheat. I noticed it when I started making recipes with flaked wheat. When you use strictly wheat malt, the film is absent. The protein rest in my later recipes seemed to help with my efficiency. Flaked wheat is there mainly for head retention.

What about recycling yeast from a batch that has phenolic band-aid plastic like taste? Will the phenolic taste carry forward? I just brewed a batch of wheat beer using Wyeast 3944 Belgium Witt yeast. The description says it has a phenolic character, but I'm nut sure if this refers to the...

Well, I brewed this recipe today conforming to the mash schedule and grain bill. I put the recipe into beersmith. After the mash out, I sparged with a little over a gallon of sparge water. I had the right post boil gravity, however I ended up 4 points short or 64% efficiency with 1.044. I used...

After looking over the recipe, I notice there is a mash out. Does this mean there is no sparging involved? How does that effect efficiency?

I thought I'd try this recipe out. The only thing is that I couldn't find the yeast locally so I bought Wyeast 3944 Belgian Witbier Yeast. Apparently it's a substitute for White Labs WLP410 Belgian Wit II Yeast. Will there be a dramatic difference with this yeast strain and what does it taste...

Actually, I'm from Montreal, Quebec. I haven't seen any Saranac beer Imported here yet. I haven't made a wheat beer yet, but I'll give it a try with an American Wheat. I wonder how much Pomegranate juice I should add to a 5 gallon batch? I'm guessing it would be added after the boil?

Update: Well, it's still conditioning but I'll get to taste it in about 2 - 3 weeks....I'll keep you folks posted!

I visited the Saranac Brewery a few weeks ago and sampled all of the beers and soft drinks they had. Their winner seems to be this "Pomegranate Wheat". I'd like to clone it. I live in Canada and we can't get that beer here. Anyone know of something that comes close to it...

OOps, I mean 212! I was thinking in Celsius since I am Canadian ehy! Blasted metric system!

That's because the water is not moving. The water around the bucket becomes warmer than the rest in the tub. If you moved the water around, it would cool much faster because all the cool water in the tub would come in contact with the bucket. I cool a 3 gallon of boiling 100 degree wort down to...

I just made this recipe last weekend. I went with the extract version...it's bubbling awayyyyyyyyyyyyyyyyyyyyy

AHEM! Bumpity bump bump! lol I may or may not be crazy! But, I am not sure if my beer is getting better or if I'm just liking it now...lol Anyway there are only 6 left for that batch. I'm keeping a couple to see what happens over the next month or 2. My 2nd batch, The Morgan's Drought seems...

Just thought I'd post a follow up to my batch of cider! I tried one yesterday which would be the 30 day in bottles mark. The beer seems much better. It's less bitter, has much less appley taste however, I still taste some of it in there. I'd say another 2 or 3 weeks and this batch will be...

Most people around here (Montreal, Canada) brew cheap beer it seems. They want a recipe that's cheap, fast and tastes reasonable. I e-mailed Coopers and they wrote me back. The gave me quite a bit of information and left me thinking about it after. One thing they said was that my retailer...

I couldn't resist trying another beer from the "Cidery" batch...lol What could I do to this "Cidery" batch to change it's flavor? Someone mentioned adding fruit? How would I go about changing the flavor? I'd rather change it's flavor than watch it all go down the drain pint by pint!!! :tank:

I meant to ask about the priming sugar also. In the kits I've used, they call for 8 grams per liter of dextrose for priming. I was using 1 & 1/3 cups which is roughly 300g. Is that ok? The caps make a louder than usual pop when opening, but I didn't see any explode....yet!

Thanks for all the advice, I'll let you all know it turns out. Most kits ask for dextrose or sometimes dry malt. What should I use in place of the dextrose when they ask for 1kg?

Now I am worried! I just finished bottling another batch (Morgan's Drought) and started a new one (Coopers Brewmaster IPA). The IPA one has 500g of light dry malt extract and what seems to be around 700g of dextrose. I hope I didn't create 2 more cidery concoctions. :confused:

My concerns are... will the taste change say in 2 more weeks? Also did I add too much sugar to my new batch of IPA beer? Should I ignore the retailer's instructions? They are the largest in Canada apparently for beer and wine making equipment.