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I brewed a summer wheat-ish beer about two months ago. After one week I racked and went to a secondary. It has been in the secondary since then, about 7 weeks. I have been traveling and couldn't find the time to bottle (I know, terrible excuse).I'm wondering if it will still be okay after...

For those of you who have asked about this brew I have drank mostly all of the batch at this point, and like most, it seems each one is getting better and better. Here is the recipe: RECIPE: http://www.tastybrew.com/newrcp/detail/507 And here's what I would have done differently now that...

It's at about 72F right now. I need to leave. Should I pitch the yeast at that temp?

Im confident it would get to about 70F by the time I get home tonight. It's okay to leave it for a few hours before pitching the yeast? I guess that is my question.

I just added the wart to my primary and filled with water. Water was bottled and at room temperature, and the wort was at about 100F when I added it to the primary. I'm waiting now to pitch the yeast and want to wait until it's at 70F or so, but, I have to leave my house and will be gone for...

Hello, I left my yeast at room temperature yesterday for about 4 hours. When I remembered I had left it I immediately put it in the refrigerator. I wanted to brew this afternoon. Is the yeast still going to be okay to use?

Okay... I will chill the wort, add to the carboy mix with water, then draw a sample with my auto siphon into the hydrometer tube.

So... My brew just boiled over a bit...not a lot...but enough that it looks like some hops just came out...should I be okay?!?!?! Also, for checking the OG, can I just put my hydrometer right in my wort once it has cooled to check?

About how much liquid did you end up with after you strained the mix into your wort?

Hey! This is AWESOME! Thanks for sharing and all the pictures really help too! I am new at brewing and have a question. To this point I've made two batches. One kit, one extract, and now I am on to a partial mash. I have all of the ingredients, except, 2row. I almost starting tea bagging...

I think I've given up for tonight...it's getting kind of late to be starting this process. I may have time tomorrow night to do this... Since I think I can wait do you suggest getting two row and doing an actual mini-mash? And, can you give me some instructions on how to adjust the recipe that...

So... If I go get the 2 Row tomorrow how am I going to accomplish a mini-mash of this brew? Please, give me time and amount of extra ingredients needed!

So if I do this I shouldn't steep for 70 minutes raising the temperature along the way from 155-168? Just do up to 30 minutes around 150?

Oh...thanks for pointing that out. If you actually read the thread you'll see that only one person was communicating...I just wanted more opinions. That's all.

Here is the recipe: http://www.tastybrew.com/newrcp/detail/507 It doesn't say anything about mashing with two row. It just says the stages in which to do this... Help! I've got 1.5 gallons of water heated to 155 degrees and I need to know if I should kill the brew for tonight before...

Even the recipe doesn't say to add two row and "mash"...

That's so screwy... I was even asking today about doing a mash...and the woman who has helped me before was explaining the mash to me...I showed her the recipe for what I was planning to make and she didn't suggest doing this. She seems to really know what she is talking about...of...

i was told by the LHBS that I just needed to put the wheat malt and the honey malt together in the boil first for 70 minutes...raising the temp along the way...

Tasting Notes Great lighter ale for summer time (or all year drinking). Goes well with a variety of foods or while enjoying the heat. Basil gives a nice finish to the beer and it settles with time. Awards Boil Volume 3.00 gallons Boil Time 90 minutes Batch Size 5.00 gallons Yeast WhiteLabs...

Hahahah! But, seriously, I'm not sure how much water to begin with!