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I finally got around to adding priming sugar to that batch I forgot to prime. I re-hydrated the yeast before adding it to the freshly primed wort. No sooner had I put beer in a bottle than bubbles started forming. I bottled Tuesday, 1, 2/07, and by that Friday, the beer was already well...

I just starting drinking a wiess I fermented with a brew belt. Not knowing better, I left it on 24/7. Beer turned out pretty good. Now I wonder if it would have been even better if I had not left it on all the time. I keep my fermenter in the basement where the temperature is a pretty steady...

I have a Munton's Dockland Porter kit. There are 2 cans of hopped LME and 1 packet of yeast (not sure what kind). The instructions tell me to pour 2 gallons of boiling water into the fermenter, stir in the LME, then top off for a total of 5 gallons. After it cools, sprinkle on the yeast. I...

Well, I bottled my Oberon clone last night. After a OG of 1.054 I was happy with a FG of 1.014. 4.2%. And this time I did use priming sugar. Can't wait until I can open 1. :mug:

I tasted a Wee Heavy for the first time yesterday. Pure bliss! Does anyone have a recipe for one? I searched the site but didn't turn up anything.

I am so stinkin' jealous! I have nowhere in my house that I can claim for brewing. So I just have to put up with my family complaining about the smell (I think they're nuts. Smells great!). Someday...

I was curious what you folks thought was the best DME brand. My LHBS only carries Breiss. They carry a few brands of LME, but only Breiss for a DME.

I'm actually rather fond of the Sam Adams Cherry Wheat myself. If you ever get a hold of the Tastefully Simple beer bread mix, use this beer. Phenominal bread, especially toasted.

Mix in dry yeast? How much would I use? I'm concerned that I'd end up over-carbing the beer. I would think that maybe a quarter pack would suffice. Then there's the question of what type of yeast. Same as I originally pitched?

OG was 1.054 on Sunday. I first noticed the bubbling Tuesday morning. So it probably started sometime during the night. I first noticed is stopped yesterday morning. So somewhere between 24 and 36 hours. With the other batch of Oberon clone I forgot to put priming sugar in before I...

I'm brewing what might be termed a summer weissen. If you're familiar with Oberon from the Bell's Brewing Co., it's a clone of that. It's a summer weissen because Bell's only brews it in the summer and it has citrusy overtones.

Ok, now I'm worried. My wort stopped bubbling. When I checked it yesterday morning it was bubbling, but last night it had stopped. Still no bubbles this morning. I tried rocking the fermenter to get things going again. It gave off a few bubbles, then stopped. I have a warmer on my...

My current batch is a wheat beer. An Oberon clone to be precise. I used 6 lbs. of 60% wheat, 40% barley DME. I've been told that wheat malt doesn't have much in the way of usable sugars. Is that 40% barley enough to ferment a good beer, or should I have added honey or some other such sugar...

Yeah, I was definitely planning on freezing a gallon or 2 of water for next time. I have used a bag of ice in the past. It worked great, but I worry about contaminating my wort cuz you just don't know how the water was handled. BTW: Wort was still bubbling away at a healthy rate this morning.

I am happy to report that this morning my brew was happily bubbling away. I can't wait to get home and check it again. :ban: The instructions on the bottle said to shake it well. Fortunately I was over the wort when I opened it so I didn't lose any. Next time I will definitely be more careful!

I brewed my first batch with liquid yeast last night. White Labs London Ale, 35 ml. I had kept it refrigerated until I started brewing the wort, about 6:30 PM. It took an unbelievable amount of time for the wort to cool down enough to pitch. I finished the boil at about 7:30 PM, but it...

Don't have the beer in the fridge yet, so no worries there. Thanks everone. I'll give it a try.

I have a question I think I know the answer to, but have to ask. I brewed a batch of an Oberon clone. Being fairly new I did not realize that wheat DME does not have a lot of fermentable sugar. Still ended up at 3.85%. The problem is that I forgot to add bottling sugar when I bottled it. 4...

Vanilla, eh? Sounds intriguing. Never thought of that b4. :)

Thanks! I'll definitely give that a try. If my next batch does stall, should I pitch another batch of starter or just dry yeast?