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I brewed the Weizen from "Brewing Classic Styles" last year and it was a bit of a fail. It fermented OK, but I think I kegged it with way too much yeast. Anyone have a good established schedule for a hefe? I have temp control and normally go from primary to keg. Or do I have to shake the...

So, made the usual progress from K&K to Partial to AG I think K&K never taste good until 12 weeks old. Partials taste good after 6 weeks. With AG they're better than KK or Partial at 2 weeks, and better again at 4 - they never last much longer than that. I'm mostly brewing ales in the 4 to 5%...

Anyone have any idea of how to clone Fullers' Honey Dew? 5% Alcohol From label: "English malts and the finest honey give a mellow rounded character which is deliciously balanced with zesty hops." Claims to be an ale but says: "best served chilled". Don't have the FG I'm afraid as all drunk...

I want to brew "Celis White" from "Beer Captured" which is in Belgian Wit Style. The recipe requires: 113g Flaked Wheat 113g Belgian Aromatic Malt Not the sort of stuff I can get from my LHBS. Does the following sound like a suitable substitute (both I have in stock)? 113g...