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Hi all,

still haven't made this. Am looking at possibly turning into a Dunkelweizen. Does anyone have any tips/recipes for this?

...
The beer does still develop with time in the keg and for some beers, stouts in particular, i like to keg them and leave them at room temperature for a month or 2 prior to drinking.

Other beers drink better when they are fresh.

Thanks, that makes more sense. It is still a bit contradictory ...

hi all,

I'm looking at taking the plunge into kegging for a number of reasons, lack of storage for bottles being a primary one.
That said, I'm very new to brewing, having only had 5 brews under my belt, and am a bit confused by one aspect in particular.

When bottling, everyone says to leave to ...

Thanks all for your responses. I might have to wait until it cools down a bit before I do this one. If it's cloves at 17C and banana at 21C, then at 25C it's probably ashtray.

So what is the optimum temp? 17-18C?

I'm asking because I don't have a fermenting fridge and my last attempt at temp control with a tub with water and PETs full of ice didn't work very well.

Thanks guys. Will duck out and see the LHBS for a yeast.

earle wrote:but it sounds like your not quite up to that yet.

Given I recognised the words but not in that order I'd agree with you!

Hi all,

I've been lurking for a while but have finally decided to post. I'm a very new brewer with a handful of brews under my belt (or hanging over the top of it is probably more accurate! :wink: ), and some have been better than others.

I've got a Thomas Coopers Wheat kit and a tin of the Wheat ...