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Wreptile

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Aug 8, 2013
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My first batch was a red ale and it tastes like Killians Irish Red yum. I was looking for suggestions on what I should try for my second batch I was thinking a wheat beer like hefe weisen
 
Personally, I'm not a fan of wheat beer, so I don't have any recommendations in that area.

I only brewed 2 extract kits, both from midwest: a Kolsch and Amber..both were very good. Since then I switched to all grain.

But here is my normal rotation:

Seasonal:
Start Kolsch so its ready for Spring/Summer
Start Octoberfest so its ready for September

Year Round:
American Red This went over well.
Amber Ale
Scottish Ale
 
I started right away with all grains instead of extract it was recommended by my friends who have their own brew house
 
My first batch was a red ale and it tastes like Killians Irish Red yum. I was looking for suggestions on what I should try for my second batch I was thinking a wheat beer like hefe weisen

Based on the time of year, this calendar may help. Assuming LME? After many batches, I am now shifting more to SMaSH beers: Single malt, single hop beers. Many people will tell you that some of the best beer they have made was a simple recipe. No need to overcomplicate it. I like SMaSH because it's less about the kit or clone and more about the style and making it your own. <-- that's the fun part

Check out this thread as well. Basically, 6-7lbs of LME and 3-4oz of hops.
 
My first batch was a red ale and it tastes like Killians Irish Red yum. I was looking for suggestions on what I should try for my second batch I was thinking a wheat beer like hefe weisen

Hefeweizens are great. I've made quite a few. Tried using SA-05 once. Did not get the same flavors as WY3068. I over pitch the yeast and ferment at 62° to bring out more clove flavor. Over pitched WY3068 is an aggressive fermenter. Have a good amount of headspace and the ability to keep the temp down. A 7.5 gallon fermentor should have the headespace to use an airlock instead of a blow off tube.
 
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