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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?

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...

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...

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...