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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.

would it benefit the head retention of this recipe adding 0.5 lb of terrified wheat or something similar?

Have you or anyone else had a bad experience with using mostly Citra? I have never used it before.

Thanks for the advice. I will probably do FWH's in order to decrease the sharp bitterness but I may also try adding a 5 or 15 min hop addition.

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...

S-23 in the Dopplebock and W 34/70 in the Oktoberfest.

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...

This is one of the best articles I've read on here in quite some time. Now these different styles make much more sense.

911 Dispatcher. Brewing helps me relax after tough calls.

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...

This is well said. I did not realize that you could use liquid yeast without too much extra equipment. Thanks for all of the replies and advice.

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.

Just an update for anyone interested. The base wheat beer turned out great after 2 weeks in primary. I then added 32oz (16oz of each) of pure pomegranate and pure blueberry juice from Trader Joes into a secondary. After racking the beer on top, I had about 5.2 Gallons in the secondary. I let the...

10,191 + 5 gallons of Oatmeal Stout + 5 gallons of Munich Dunkel + 5 gallons of Double IPA + 5 gallons of Pomeberry Wheat + 5 gallons of Bohemian Pilsner 10,216

"On a separate note I brewed an Oktoberfest today that won't go into the bottle until the end of June and won't be opened until October 1st. I hope I can wait that long." I was planning on brewing an Oktoberfest in about a month for this October. When you lager, what temp are you shooting...

http://www.brewersfriend.com/brewhouse-efficiency/ This is what I use. Plug in the grain and amount you use for your recipe and note your OG and how many gallons you collected. Then press calculate.

I currently fermenting a wheat beer for 2 weeks in primary and then I am going to add blueberry/pomegranate concentrate to secondary and rack on top of that. My plan is to let it sit 5-15 days and taste it periodically then rack to a keg when it tastes right. I'll try to let you know how that...