Search results

If it was me I would just go for it and bottle... never really noticed hefeweizens improving with time.. the opposite in fact.

Coopers wheat is fine but not really much like a wheat beer. I wouldn't make it again. All the Coopers kits I've tried have ended up quite drinkable but a bit bland in my opinion. Heard good things about the stout though, but never tried it myself.

Yeah perhaps the wrong beer to try dry hopping with.. I put some late addition hops in one of my hefeweizens and, while drinkable, I found it very weird having a hoppy wheat. Wasn't keen - but some of my friends (who are less stuck in their wheat-beer ways as I am) really liked it.

I wouldn't have thought twice about bottling at 1.016 after 2 weeks. As long as it's not still dropping I'd bottle it and prime as normal.

Did it inflate even slightly..? Could you hear it fizz when you shake it? I've had some that didn't do an awful lot, but as long as they showed some signs of life that is the main thing.

Just sounds finished to me... 18 isn't an outrageously high FG - many of my beers have finished at that and are fine.

From what I understand (and that's not a lot), there's certain types of malt that are more prone to off flavours from DMS (cooked corn flavour?) - pilsner malt being one of them. So those malts are supposed to be boiled for 90 mins to be sure to make sure it doesn't happen. That may be why some...

I think usually LME stands for liquid malt extract. DME being dry malt extract which is the same as spray malt. In extract brewing the boil is primarily for getting bitterness out of the hops, but if you're adding extract to a kit you won't be using hops so in that case I'd say boiling is...

In interested in this too... I was planning on just having about 4 hours between the mash and the boil.. think I'd be fairly safe doing that?

You can in theory use it for fermented wort if you do the appropriate calculation (or use a calculator in Beersmith or similar if you're mathematically challenged).. but my experience was either the refractometer or the calculation was way off.

I could never get my (cheap ebay) refractometer to give me anything like the readings I was getting from the hydrometer... 3 different hydrometers all agreed, the refractometer however was just doing its own thing. Gave up on it.

Thanks for the reply. I filled it to the start of the neck of the demijohn and as it turned out that was a bit too full... quite spritely stuff!

I'm using some Wyeast 3056 for the first time for a small batch... Was planning on doing it in a demijohn without much headspace.. I know 3068 and 3638 would blow the lid off it and there is a warning on the Wyeast website for those saying to leave 33% headspace. But no such warning for...

Who would have thought it.. I'd all but given up on this since after the lemon and extra yeast it still sat and looked like it was doing nothing... but I took a reading today and it was 1.005. Cool. Will bottle it at the weekend... it's pretty dry though - I guess the best way to sweeten it up...

Thanks for the replies.. much as I like the idea of fermenting with the raspberry syrup I suspect she'd really prefer a sweeter beer so adding the syrup to a standard wheat might well be the way to go Rob! I'd certainly be more confident it would work that way.. Cheers pittsy - I wasn't...

Hi, I'm planning a small extract batch of beer for my wife. She likes fruit beers and prefers it to be fairly weak. So I thought of doing a basic wheat beer but with the polish raspberry syrup added. Problem is, a bottle of syrup will add so much sugar that it would end up quite strong unless...

Brilliant - thanks for the advice. Makes total sense what's going on now. Great tip about lemon juice - I've just added some and pitched a wee bit more yeast.. fingers crossed.

I had a go a making a weak batch of this for my wife. First non-beer brew. Just as the original recipe (with Youngs cider yeast) but without the added sugar. OG was 1.028. It hasn't looked like it was doing anything since about a day after pitching. After 1 week it's at 1.018.. I'll give it a...

Hmm, that is cloudy right enough. I live in Scotland too and mine doesn't do that. Could try some in some sort of purified water and see if it acts differently.. if it does then it must be something to do with your tap water (probably). What dilution are you using? As for using it.. I usually...

I don't think 28 is high enough to kill the yeast or ruin the beer - especially with a wheat. Should still be perfectly drinkable. What makes you think it's started again? Airlock activity can happen when just due to temperature changes.. I would just take a reading and if it's low enough...