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8 lbs of DME seems like a lot....What was your target OG? What was your OG?

NB is offering Maris Otter Malt Syrup. Has anyone used this product? I looked to order and they are out of stock so someone has used it.... Is it different? If so, how. Describe difference in taste please. I am very interested.

I found this....I hope It helps...https://www.homebrewtalk.com/f39/beer-turned-black-after-gelatin-319251/

Seems about right....now forget about it for a few more days. I bottled a NB Hefe last night. In the fermenter 18 days. Foam gone and tasted good. I have similar experience with blow-off during fermentation with hefes, so I am going to buy a 6.5 gal bucket but still use a blow-off tube and...

I was over to my son's house last evening checking for ripe berries...a few days more. I will collect as many as I can and will get back with you. I have never shipped berries...

OK...Here we go! I have never had a "Raspberry" Wheat, so I am going out on a limb with this experiment. I am going to use the NB Hefe kit and instead of using raspberries as an addition, I am going to use fresh mulberries. Why, you ask? Because there are hundreds of free quarts of them...

Counter top, door striker plate, mortar space between bricks.

Blue Bayou Navel Wheat

The instructions for that kit recommend 64 to 72 degrees for bottle conditioning and carbonation.......if it is colder than that, move it to a warmer climate.

Popped a bottle today....clean with banana, good carb for only one week in the bottle. Good beer! Cloudy amber in color. Looking forward to one more in 7 more days of bottle conditioning. Thanks for the help! Bottoms up and bubbles down!

Took off the blow off last night...I'm still getting movement through the airlock. Once per minute. Temp is 63 degrees.

Sounds like a plan. Thanks!

Holy Crap Batman....After 28 hrs in the bucket the fermentation became noticeable. By noticeable I mean I experienced my first blow off. I had to engineer a quick stopper and tube. I had no idea that would happen so quickly after fermentation starts. How long do I need to keep this rig...

30 gallons....Brewed 1st five gallons of the new year this morning.

Thanks....I raised the OG on a wheat with LME and honey and was concerned about it.

Is there a OG cut off for using a secondary? If 1.044 does not need one...does 1.057?

I've found a spot about 59-60. Range of yeast (Danstar Munich Wheat Beer) is listed at 55-66. Well away from furnace and should be real consistent.

Consumption is not a problem...Most batches gone within six weeks. I am chasing my thermometer around my 130 year old basement to find a spot about 63 degrees. I hope this is cool enough to produce the fruitiness.

I'm going to start a NB Bavarian Hefe in the morning. The instructions call for only a primary fermentation of two weeks. How long can I let this sit on the trub in primary? I would like to go three maybe four weeks. Has anyone let it sit this long in primary? I don't plan to use a secondary.

Yes, that is normal. The priming sugar will feed on the residual yeast in the bottles and create the carbonation. As the sugars have been consumed, the yeast will fall to the bottom of the bottle and the beer will "clear". Remember, some beer styles are designed to be a bit cloudy...wheat beers...