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Thanks babble. So who is Notto.and what is hop-muting?

Sounds interesting, definitely interested to hear how it turns out. Mine is now two weeks bottled, first brew and is very good. Haven't done a side by side yet with hop hog tho. I pretty much followed Wilson's recipe, except for the yeast (I used Nottingham). PS for all the noobs (me) please...

anything left manticle?

Ya alright thanks for the tips guys. I've been spraying throughout but I think this time I could have done better. It was a bit of a messy brew in general. Cheers LOCHEM

Deal? You mean the thread in the lid?

I could always just drain it all into a secondary just to get it out of that bad environment. I don't necessarily need to bottle.

Yes I measured after posting, og was 1.042 gravity now is at 1.012 I think removing the lid is bad based on that possibility.... Still undecided.

update: i bottled 12 stubbies of this without cold crashing. 5-6 days after bottling, obvoiusly not too clear, and still a bit of butterscotch/toffee flavors because the yeast still has sugar to eat - but VERY tasty - and a great first brew for me! cheers for the recipe, id love to know how...

Oh yea forgot to mention I used a very similar recipe!

I used Fermentis WB-06. mine is still going. It's what the guy in the shop suggested for wheat beers and it's what the pros say too. Pros = my buddy who has been brewing for years ;)

Hi everyone I may have a small bit of mold forming inside the threads of my 30 ltr bucket. My witbier has been fermenting nicely for 10 days now. It's an all grain brew with fermentis WB-06 yeast and the bubbles are still steady, around every 3 to 4 seconds. See the photo below- if it indeed...

Ok thanks, I guessed it was ok, but unsure. Maybe next time I'll pour the wort thru a flour sifter. I was just curious if doing so would be detrimental to the potential flavors and aromas from the hops not sitting in there during these two weeks. But if you're saying the boil took it all out...

update: just dry hopped with the 20 g centennial and 20g citra. i was worried about opening the fermenter lid (contamination etc) but whatever - hope for the best! i had a peek at what's going on in there, and im curious, it seems as though the krausen rose together with hop bits and now...

Thanks marksy, I'll be sure to keep it in mind.

Thanks for the tips. I went down to keg king and picked up some tubing, jammed it in there and it's bubbling strongly into some sanitizer in a jug. Still not seeing much krausen build up tho. I hope it's just the way this strain of yeast works. I've been sanitizing all along the way.

Dunno if you can see in the pic what I'm seeing here. Lots of bubbling. But not much krauzen. I'm 24 hours in.

I'm fermenting at 19 c. Making the blowoff tube will be a problem

Hi everyone, I have a Witbier (all grain) in first stages of nice activity, 16+ hours after pitching my yeast. Bucket is 28 liters full, 30 liter capacity. I used Fermentis wb-06. OG was 1.042 A buddy of mine says he thinks I'll have an issue with the volume, with lots of krausen and that I...

Wow. Wilson. Im on 6 full days now since pitching. OG 1.062 and now I'm at 1.018.... the yeast picked up activity again today is this normal? Anyway just so u know this tastes pretty spot on and I'm not even in bottles yet. Cheers to you mate Clink

and how do you remove the bag and grains after? pulley? cuz lord knows i shuda had something planned for that last night :huh: