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@MSK: Ummmm not my favorite. I was hoping to get a lot of the fruity, sour, ruby red character from the grapefruit. Unfortunately, all I got was the dry mouthfeel of eating a grapefruit. No fruit, no sour, just a peppery, dry finish, which are not what I consider desirable traits in a quenching wheat beer. Plus, I had the Belgian, not Bavarian, strain of yeast, therefore I had less fruity character to begin with. Again, not what I was shooting for. I'll save a few, but most likely the majority will be going down the drain so I can save the bottles. Better luck next time.

Another poor effort by AB to catch the craft beer trend. One of the most vital sales points on a craft beer is where it's made/what's the brewery? None of the AB seasonals (Spring Heat Spiced Wheat, Jack's Pumpkin, Bourbon Cask) have a brewery name on them. No one knows they're contract brewed by Michelob - I think it would have been better for them to at least put a brewery name on it, even if it said Michelob Small Batch or something...

That's it? It's just beer, frozen? I'd love to make some of these. A hacker-pschorr and lemonade -sicle would be top notch! Obviously Lindeman's or Liefmans would work....

well, originally, my ingredients came with the Weihenstephan yeast, but I managed to kill that (woops.) So my local brew&grow store only had the Belgian wit yeast so I grabbed that. No pith - skinned the yellow part off the pith with a potato peeler, but I included the flesh and juice of the fruit. Hopefully the grapefruit won't be too bitter or overpowering - I'm loosely going off of the Blood Orange Hefeweizen in Sam's Extreme Brewing book.

Hey guys, long time reader, first time poster. - here's what I made up the other night.... Grapefruit Paradise Wheat Preboil tea: 8 oz. Carapils for 20 mins Boil: 6 lbs. Wheat liquid malt extract, 1 lb. of Light DME, Boiled for 40 mins. Added 1 oz. Tettnanger bittering hops for 25 mins Steeped rind and fruit from 2 large ruby red grapefruits & 1.5 grams of Grains of Paradise . Put peels & pulp in a grain bag and into primary fermenter (my one major concern - I didn't boil the bag w/ the fruit). Pitched my belgian yeast strain @ put in my 74 degree room under the stairs. This happened 5 days ago - i'm gonna take my two hydo readings and hopefully bottle tomorrow!