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I lived, but learned a valuable lesson: 10 dollars goes a long way, but 20 will brew you a real wheat beer lol It wasn't horrible, but odd for sure. I'm definitely safe if zombies take over, there will beeeeeeeeeerrraaaains Sent from my iPhone using Home Brew

Kegged it Thursday

I'm brewing a form of this tonight, but I'm using fresh homegrown wet hops instead of dried / purchased, and instead of blood oranges I'm using peaches that I picked last Sunday locally. Should be tasty :) Franken-Wheat! :mug:

Good input guys, thanks. I'm going to use my Amarillo stock and hold off on the fresh. These are second year btw, we first planted back in 2011.

I'm using home grown hops from last season on a beer tonight. These were picked, placed in vacuum bags and vacuum-sealed, then stored in a freezer up until now. First question - does anybody see a problem with that or a reason I should not use them? Somewhere else suggested fresh hops are...

Morning HBT, I've decided (after cashing out my keg Tuesday) that it's time to get something bubbling in the basement ASAP. Kind of broke at the moment, but I have a lot of leftovers from other beers in my man cave. Here's what I have laying around: 5# red wheat 3 or 4# light munich...

Use dry extract for sure, I definitely would NOT use more apricot. The 3lbs I used was extreme in yo face apricot and I've recommend to everybody that has asked me about this beer to cut it down to 1.5lbs, 2 tops. Go with DME, or add some dextrose after the boil but you'll be creating rocket...

Look at that setup.............!

Damn - just saw my picture from Saturday didn't post. Here we go:

I still have about a case of my 2012 batch aging and hanging around - don't forsee brewing this again until maybe 2014. Fun beer, but pricey and attention hogging. Scotty if you're still around, did you kill off this batch or any still aging?

I do wish I could have gotten this in the keg a little bit faster. The dry came through like a champ though and one good thing about Citra, you can rely on it for aroma - by far one of the most pleasantly strong aroma hops I've had the pleasure to brew with. Shame it tends to be in short supply.

Citra Otter SMaSH IPA All Grain 5gal batch 5.5% ABV 85 IBU Mash: 12.5qt water brought to 163 deg F. 10# Maris Otter 60 min (goal temp 151 deg F) Sparge: 3.8gal water @ 168 deg F Boil: 60 min - 1oz Citra 15 min - 1oz Citra 10 min - 1oz Citra 05 min - 1oz Citra Yeast...

Microhood style, it was mounted over the stove and had the fans / filters built in to draw in excess steam and blow it out the top. @ anchorbock - spend a couple bucks and gear up to brew outside, it's so much more convenient. Thing is when brewing on a stove, it takes a while to get that...

Little man is now a hair over 7 months so luckily Mrs Jsmith can sip on the real deal these days. Thanks everyone for your help. I just have one more favor to ask, if it's okay, would you mind.. well calling me Landfill? It will be like he never left. ;)

Pulling pints off a 14 month aged batch kegged. Delish.

On the twelfth day of christmas hbt gave to me.......... 12 psi serving pressure 11 drinks shared 10 friends a drinkin 9 still awake 8 kinds of cheese 7 types of sausage 6 gallon carboys 5 gallons of apple juice.... 4 sprinkles of pectic enzyme 3 sprinkles of yeast nutrient 2 lbs of dextrose...

Back from the dead! We purchased a new mircowave, I purchased a bayou gas burner and a 40qt pot. Pretty much solved the problems. And SWMBO as forgiven me.. (i think..........) :P

Sounds good - let us know how it turns out :mug:

I can't speak for doing this with the 120, I used dextrose. But I can say I brewed a high gravity cider using dark brown sugar to bump the ABV and it ruined the flavor. Well ruined is harsh, lets say it took over the flavor, it's all you could taste. I had only used a couple pounds, I'd...