I know you can make a recipe specifically for a Dunkelweizen but can you make two separate recipes (Munich Dunkel and Hefeweizen) and just pour then in equal proportions from a kegerator?
Thank you for all of the post/replies. I will go forward using this recipe and if I get any "catty" flavors I know I just need to let it sit a little longer. I will let you know how this turns out.
This is my first crack at making a recipe from scratch so please let me know any helpful feedback. It is an American IPA for a buddy and I want it to have a malty backbone with fruity/citrus aroma.
Batch Size: 5.0 Gal
Yeast: Safale-05
Boiling Time: 60 min
Target Original Gravity...
I brewed an Oktoberfest several months ago and it has been laagering at about 40*F for almost 3 months. However the FG finished at 1.009 (Shooting for 1.013). It tastes okay but lacks body and maltiness when I sample it. Fastforward to 3 weeks ago when I brewed a Dopplebock. The FG stalled at...
I never drank alcohol until I was 21. It was a decision I made early on and I stuck to it. So my 21st was at Breckenridge Brewery with my girlfriend (now wife) and my family. I ordered a flight of samplers and remember thinking beer was pretty bitter but okay. Fast-forward 6 years and I...
I recently brewed a Pomegranate/Blueberry Wheat for SWMBO which turned out great. I added juice to the secondary and let it ferment out but then added additional juice straight to the keg with the beer and let it carbonate together at 42*F. It was a little sweet for me so I moved the keg to room...
I am with the original poster here. It sounds like people who use liquid yeast enjoy it, but is it enough of a difference to spend the extra time and money? It may just be I'm suborn and stuck in my dry yeast ways, but I love my beers so far and I use about 4 diff types of dry yeast (2 ale, 2...
Good article, man. I agree with everything you said. PS I shop at The Brew Hut all the time and also got 3rd at their latest competition (IIPA). Thanks for sharing.