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In your personal opinion, is there a difference in the results between the two or not really?

Is it the end of the world if I just use regular sugar? Or will it make a difference in the final product if I go and find some corn sugar?

Mmkayy, well I will certainly follow your recommendation. Im glad I asked. Thank you.

They dont have an option for American Wheat, so I went for Wheat - Wiezen instead which I am under the impression is the American Wheat's close cousin?

Hmm i think its a difference of the volumes. It had 4.04 for me, but that was just there when I selected the type of beer. How did you arrive at 2.6 volumes?

any reason for the discrepancy between the two? I put the beer calculator volume as 5 gallons...

4oz only? Tasty brew calculator that I just looked at said to use like 8.4 oz of priming sugar. Which should I follow?

Hey Guys, so I tried an American Wheat Ale, and I brewed it back in late October. Here is what I wrote down about it in my journal as time went on. American Wheat Ale Directions followed exactly. Brew Date: 10/30/11 Yeast: started in ~ ¼ cup of LME and 325ml of water for 24 hrs, and...

Perhaps its a different recipe, but isnt the hops addition added at the beginning of the boil, and then the last one about 15 minutes before flame out? Perhaps you are confusing the 15 min late addition of hops with doing an addition with 45 min left to go?

The whole multicellular thing is sarcasm but okay. And an entire forum may be dedicated to it, but only to answer questions and find out new information about it. Not to bicker like little children about it. Yeast although an integral part of beer, is not worth bickering over because its ONLY...

1. 2L is a lot of starter to dump into your wort, its "bad beer" because it doesn't have any of the aroma/bitterness, or flavor characteristics of the beer you are trying to make which is why its called "bad beer". All a starter is water and malt extract. So the best beer you can make is when...

I am not sure if that is absolutely correct. I could be wrong here, but to my knowledge the nutrient pouch is nutrient and oxygen rich which makes it an aerobic jump start, but yes, its just to awaken the yeast, and ensure their viability, and not so much to increase cell count due to lack of...

Hmm looks like I might have messed that one up then. Oh well, its a learning experience. Now I will be able to tell the difference. Can't know good until you know bad.

lol, oh well

I am not trying to say you can get as many cells out of a 500mL starter as you do out of a 2L because obviously that is not the case, all I was trying to say is that you can make a 500mL starter, even if slightly modified that will suffice for brewing. 500mL starters have some upside if you...

Again, all I can say is agree to disagree. Several discrepancies for me is the nutrient amount, if you put 1/2 cup of LME and make it up to 500 mL it will have the same amount of LME as 1/2 cup made up to 1L. Another discrepancy is that I agitate mine pretty often (every 30 -40 minutes) which...

My experience and current position in a medical laboratory leads me to disagree with you, however I will agree to disagree since it's really not a big deal, and I would have done a longer starter if I had the chance anyways. FYI yeast has a replication time line of about ~2 hrs, so yeah...

I made a 500 mL starter that only had 24 hrs of replication time, and another 24 hrs in the fridge. I pitched it and I had a fast bubbling airlock showing signs of active fermentation in 10-12 hours, I looked on the inside of the carboy and it looks like there is a pump churning all the wort...

I don't know how much pressure it takes to make a beer bomb, but on average a champagne bottle holds has about 80-90 psi of pressure built up in it before you open it, so compare that to the .1 PSI it would take to open the top.

how to you sanitize the fruits?