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Malt Base: 5 lbs Wheat Dry Malt Extract OR 6 lbs Wheat Liquid Malt Extract Specialty Grains: ½ lb Flaked Wheat, 1/2 lb Flaked Oats Hops: 1 oz Hallertau Hop Pellets(bittering) Yeast: White Labs 300 Hefeweizen, Wyeast 3068 Weihenstephan What would happen if I used a full pound each of the flaked...

I've had my equipment so long, it's in storage. Haven't even done a single brew. I would like to brew a Weizenbock and a Hefeweizen. I want to end up with 3 gallons total since my kettle is 16qt, my fermenters are 5.5gal. Thank you :mug:

I'm forced for now to keep it on the stove-top. I have a 16qt and a 8qt SS kettle. I will be doing BIAB and starting with a Hefe. I'm thinking of throwing 4 gallon batch worth of grains in 3 gallons of water (7.5lbs). I've never done this, I don't know if it will even fit it my kettle...

If I follow the recipe exactly with the Lalvin EC-1118 yeast what will the cider be like? It says pub cider, but most "pub ciders" around my way are pretty much average ABV. What would happen if I used say my Hefeweizen yeast? What about if I happen to use Nottingham? I've never made...

My fermenters are 5 gallons food grade buckets. My kettle is a 16qt, very thin stainless steel. I can only boil on a glass top for now. I think 3 gallons boil is my max. Would I affect quality of my end beer by boiling 5 gallons worth of extract in 3 gallons and topping off the difference in...

When I transfer my cooled wort into my fermentation bucket do I use a siphon or can I just pour it in so it aerates? Do I pitch my yeast on top or let it mix in? I'll be making the Centennial Blonde, a Bavarian Hefe, and an Amber ale.. All use different yeasts, and I'll be brewing one of them...

Travelers Grapefruit Shandy...I'm not actually ready to brew this, but I wanted to know how it was made since I drink it often. Nowhere is there any specifics on how to add the grapefruit flavor in, what type of yeast is used, or the specifics of the grain bill. I start looking into it some more...

I'm not new, but this would be my actual first batch.. I was thinking 2.8lbs Bavarian Wheat DME, 1lbs German Pilsner DME for my base? That would make it about 50/50 like a traditional Bavarian Hefe. I would like to harvest my yeast & I want my beer cloudy and fruity. I know temperature...