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That makes sense. Sorry about the awful typo. I needed the history behind proto-wit bier. At first I thought the history of the first witbier, cause the proto stuff didn't add up. So, I went with just that and found out that they were made from grains available at the time (unmalted wheat...

Does someone know what is Proto-wit bier? and how is it different from Belgium Wit?

Thanks, this kegco looks amazing, I will look for it. I did concider making my own; but I don't have a lot of time on my hands plus being a single mom with two kids and low building skills doesn't help. Also, I have a space problem and whatever I get has to be nice to look at, since it is going...

Hi all, I want to buy a nice dual tap kegorator for my homebrews. I have a budget of 800 dlls tops. I looked in amazon and the reviews are not comforting. Anyone have any recommendations???

Brett from a tube or from environment makes a different. If you added Brett to your culture you expect certain things to happen. I've seen all of those veil formations without adding Brett. There is ton of wild/native yeast in grain. And yes, the term wild is vague. But, it is the only term I...

I was talking mostly about the pics posted in this thread. I've seen that stuff in some of my batches (the white filmy stuff with bubbles that don't pop). I associate that stuff with wild yeast and not necessarily Brett or bacteria. Usually when working with bacteria what happens is that beer...

Hi all, Saw the pictures and it looks like a wild yeast to me and not necessarily Brett. I'm doing a Framboise attempt and I added Brett to my secondary fermentation and have no pellicle showing, but I know Brett is there just by the smell of it (its a funky animal smell). Although on other...

Hi, all so I made a heffeweizen beer. It was really nice in color after fermentation, took the yeast out, did everything as according to plan. Then everything went to hell and mixed it with another batch with yeast and all. Put it in a keg and started carbonation. After two weeks of being in...

It looks like everything looks good. Thanks for all your support and info. I'm waiting it out and taking it slow. As for recipe we did two batches of 20 L of red ale and two batches of 20L of IPA. As for OG the only one of was one of the red ales was 1.030 the other was 1.052. The IPA's were...

Ok so gravity wise what tells me if they stalled or ar just done withprimary fermentation.? Usually somebody else does this things and I usually just work with yeast. also I'm new at this only been doing beer for a month. so far we've done 10 batches and everything went well. this is the first...

No gravity readings yet. I check viability with a microscope and methyl blue stain. Room Temperature is between 60 and 75 F no higher than 77 even when its hot outside. I was planning on doing a reading today and taste it. If its really sweet then fermentation is incomplete right?

Once they are done fermenting I put them in the fridge

Hi, all I have a big question. I did a starter using yeast from a previous yeast cake. When I did the starter I pitched in the volume if one white labs tube. Usually I use double the quantity and pitch directly into the carboy. But, I thought the yeast needed a boost and did the starter...