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I found this on BYO: http://byo.com/recipe/714.html Has anyone tried this or something similar like Papazian's Weizenbock? In terms of extract ingredients they both look similar except that this one recommends 45 to 50 F fermentation temps. Isn't that way too low for hefe yeast? I thought...

So I originally got this fridge for free thinking I could try some lagering but it's just too small for my fermenter. Then I realized it wasn't effective for bottle storage either because its set to about 2 deg. C at the lowest setting. Now its just collecting mold in my garage. I was thinking...

I was just thinking if I could find two growlers/containers where one is 3/4 the size of the other then the smaller could be the secondary and larger one as primary. Just looking around the chem. building at my school there's tons of empty 4L bottles (and they look remarkably similar to...

Has anyone ever tried this? I know the standard is 5 gal but that just doesn't seem very condusive to frequent experimentation.

As the title suggests I've always used a plastic bucket to ferment but recently had to go to glass since the bucket got badly contaminated. I love watching the beer ferment:p Anyway just two questions: 1. The blow off tube is going into a jar that had star-stan solution in it from the...

OP - how did your wheat beer turn out? I've been thinking about trying the same recipe.

Doesn't Joy of Homebrewing have a yarrow-based beer recipe? I think its in the extract brews section.

I don't remember exactly what the gravities were but the ones I listed should be pretty close estimates. There was a 2 day lag phase and then 3 full days of fermentation. I don't think I can recall details but I did a post on it in the recipies section of the forums (it was called something like...

Um, I know this is a dumb question but how do you post an image?

Plastic bucket as primary, 5 gal. glass as secondary. During the transfer we lost about a gallon so the beer might have gotten really oxidized in the secondary but the airlock bubbled just a few hours after transfer. I'm charging the batteries on my camera right now.

:( I've been storing my latest batch in a secondary since christmas. It was looking really good and cleared up within a week so I decided to ignore it for a few days. Today was supposed to be bottling day but as I peeled off the blankets I witnessed a horror show going on in my beer. There are...

Well, after about 30 hours fermentation finally started:D!! I agree with eddalex, from now on I'm gonna make up starters for by brews (and finally get some use out of that New Belgium growler) - I hope your hefeweizen turns out ok.

Thanks for the advise everyone. I remembered reading something about 5-15 hours in John Palmer's online book and got totally freaked out for no good reason. I'm gonna go crack open a homebrew now :p

I know this is a total newbie question but here goes: I brewed up my dubbel recipe last night, took a gravity reading (it was about 1.069), vigorously shook up the wort and then pitched the white labs yeast (WLP500) right in. That was at 7 pm and now it's almost 2 and still no bubbles. Did I...

Has anyone tried to buy beer in Hawaii? $14 for a six pack of local Maui lager - ridiculous! But that's not the worst part. Local liquor stores here in colorado sell it for 6.49:p The OP has a great point, though. I too have just finished a Nut Brown and was dissapointed with the result. But...

That makes sense. I just visited the Unibroue website and they make a huge deal about how they bottle-condition all their beers and you can cellar each one for X years. Granted all their beers have high ABV so cellaring isn't a problem.

Thanks for the great responses. Just like desertBrew I have only used those corn sugar packages from the store but I might try the DME method next time just to experiment. I've certainly noticed the positive effects of bottle aging ("lagering"?) my beer for several weeks - kinda balances the...

That's cool. I never realized the 3/4 cup rule was so important. By the way, does the amount of bottling sugar used depend at all on gravity or beer style?

Hi everyone, just found this amazing forum - what a great resource! Anyway, I've always wondered what happens during bottle conditioning once the yeast has already created an adequate amount of CO2. I've heard that too much bottle conditioning makes bottles explode unless you refrigitate them...