BeerTools Discussion Forum

bredmakr,

Try here:

http://www.wyeastlab.com/education/edmyp.htm

Hope this helps.

Ralph

I am planning on making the jump from extract and partial-mash to all-grain in the next 4-6 months. I have been looking at some equipment, particularly converted coolers. Basically only 2 types; the round and rectangular. Some say the rectangular cooler is advantagous as it is easier to clean, easie...

Lathe,

One question I see coming up time and time again on the various discussion boards from novice brewers concerns yeast starters.

Maybe a line or 2 about starters (advantages of using, how to mix and use...) might help some.

Just a thought.

Ralph

I've used dry yeast a number of times and I haven't had any problems. I always use a starter, with dry or liquid yeast. I recommend using a starter and I would also tell you to try using dry...just to see how you like it.

I use liquid yeast most of the time. My local homebrew shop has Wyeast so I usually use this. I have used White yeast in the past, but I have to special order this. I like them both and haven't had any problems with either. From what I have read, White Labs yeast has a higher number of cells for pit...

There is a clone recipe in Beer Captured by Tess and Mark Szamatulski. There are recipes for extract, mini-mash, and all-grain. Which are you looking for.

Ralph

You might start here: http://www.beerhistory.com/

Freon, Sorry about the delay in responding------I have been out of town. I added the zest and juice to the boil; the zest with 10 minutes left and the juice with 1 minute left. I added the last 3/4 oz of Tettnanger hops in the last minute along with the juice. OG was 1.045, into secondary after 5 da...

Funny you should ask, Freon. This afternoon I brewed up an American Wheat and added the zest and juice of 3 lemons. I used Tettnanger hops (4.9% AA). It comes out to ~13 IBU. I decided to keep it in the low-teens so as not to overshadow the lemon flavor.

Has anyone used the Wyeast 1010 American Wheat?

I am planning on an American Wheat for my next batch and was wondering what others use for the yeast. I have seen some use Northwest Ale and other ale yeast.

Any suggestions would be appreciated.

Thanks in advance.

Be sure not to overfill the bottles. There should be ~1 inch of space between the beer and the bottle top. Overfilling may cause undercarbonation. Likewise, under filling may cause overcarbonation.