After re-reading my last blog, I realized I omitted some very important notes.  First, I failed to list the initial gravity (1.044), and I also failed to note my accident with the water.

Normally, after your wort is finished and in your fermenter, you top it off with water to the mark specified by your recipe (normally the 5 gallon mark).  The last time I brewed this I topped it off to just below the 6 gallon mark, mostly because I used more extract and sugar than originally called for, and because I wanted to stretch it out longer.  Well, this time I was distracted while topping it off, and I topped it off to 6 1/2 gallons.  Oops!

Today, while bottling, I sampled the overly-watered weizenbeir, and it tasted like the original, only lighter.  Now, the lighter is definitely due to the additional water, but the corn sugar I added to the wort was more than the last time I brewed this, which will also make the flavor lighter.   So, note to self:  pay attention when topping off your beer.

The final gravity at bottling time was 1.010, bringing the alcohol content up to 4.46%, definitely lighter than the last batch.

With the weather supposedly hitting 100 degrees this weekend, my only wish is that this beer was ready to drink a week ago.  I’ll need a nice light drink like this to fight off the hot weather.

Redid my Weizenbeir I recently did (since it all got consumed).  This time, instead of just randomly adding corn sugar to it, I added 1/2 lb exactly.  Other than that, brewed identically to my previous batch.

Also tasted my IPA, which was a bit premature (not done bottle fermenting).  Not bad.  My guesstimate is the bitterness is around 70 IBU’s.  Nice Cascade hops aroma.  Gonna be nice once this is fully bottle conditioned.

Had a little bit of money left over from a job I did, so I decided to make some beer.  Not wanting to do an all-grain without my buddy Jared, I decided to do a Papazian recipe that was pretty dirt cheap, his Lovebite Weizenbeir.  The irony is my friend Jared, independent of me, did the same beer.  But, being the creative types we are, we both modified the original recipe.

The recipe calls for 6.6lbs of wheat extract, but I can get 7lbs of wheat at Steinbarts for cheaper, so I used 7lbs.  It also called for 3/4 oz of Hallertauer hops, but I used 1oz and 1oz of Saaz for aroma.  During the boil, instead of adding the entire 7lbs of liquid extract I added only 2/3 of it up front and the rest with 15 minutes left.  Hallertauer’s were in the whole boil and the Saaz were added with 2 minutes left.  Oh, also added a bit of corn sugar, just to up the alcohol.

Today I pitched my yeast, good old Safbrew WB-06, after taking my initial gravity reading, which was 1.050.  Should be a nice 4 to 4.5% alcohol by volume brew.  Nice and drinkable.  We’ll see how she turns out at bottling time.

I’m curious.  I have a plan for my next 3 beers already, but I would like to know what beers would you like to see come from my home brewery?

Next up is my Lucky Stout, then I’m going to do a lager, and then more of my famous Buckingham Bitter (famous among those who have tried it.)  After that, no doubt my investor has his ideas, and my wife will want more Cherries in the snow, once we’re able to get more free cherries.

But, what beer would you like to see?  Leave a comment down below and let me know.  Also, if you are willing to help finance me, I can brew you some beer.