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The white labs website says 65-70 but I have heard of people doint 60-62. Any benifit fo this? Whats the ideal temp in your opinion?

And I already cut up the fruit in quarters and froze it. I kept reading that's what people were doing. I dont want it to be bitter though.

Yes that's lme

Anything I should know about adding fruit to the secondary?

I have brewed 3 5 gallon batches of the Wit beer recipe below. I just bottled the second one and this one is in the primary as we speak and has been for going on 9 days. I was wondering if anyone had any ideas on how i could change this batch up a little. I was thinking of adding some...

Q

I checked the liquid temp during fermentation it was at 68 degrees. I understand a little about water chemistry but not anything really in depth. I want to take this hobby as far as I can and would love to have more in depth knowledge about it. I will send a sample to that lab. I guess I was...

I have read a ton of threads on this and everybody says something different. I brewed a pale ale extract kit and it left my beer with a pretty bad after taste. It taste pretty good aside from the finish. Most threads agree it is the water that could cause this. I use tap water but didnt realize...

Thanks for the input guys

I pushed down on the lid softly before I opened the bucket and the air lock reacted like it should. Is that not a reliable way of checking for a bucket leak?

It has been 30 hours since I pitched the yeast on a belgian wheat beer. The yeast was from white labs. There has not been any sign of fermentation from the air lock (I know a common question) so I took a look inside to find that it had a nice rocky head on the beer. So im assuming it's...