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Looking to make some cider for the first time, but I don't want to do a whole 5 gallons of it. Looking to make 1 gallon... anyone have a good, sweet recipe? Not too sweet, but definitely on that side of the flavor.... not dry. Thanks

Just realized how quickly this one can be consumed. I brewed it in preparation for a trip I'm taking in the middle of next month... would you recommend bottling to keep some of the hefe character around longer? I usually keg, but I realize that a lot of yeast will go to the bottom after a few...

Sorry, I was looking for a liquid substitute. I went with WLP300. I figure if the orange/honey gets overshadowed by the banana/clove, I'll still have a tasty hefe. If I used the American hefe yeast, I'd worry about there being not enough flavor. I'll let you know how it turns out. I'm...

Which would you recommend as a substitute for the dry yeast in your recipe? I'm worried the banana clove would overshadow the honey/orange.

Looks like it will work. Would your recommended yeast substitution be the WLP300? I've had bad luck with dry yeast.

Looks really good. Thanks for including a partial mash version. I have a 3 gallon Rubbermaid MLT. Will it fit 6.5 pounds of grain? I've never tried that much at a time. Anybody know?

Good advice. Thanks. I'll give it a try.

Might sound like a dumb question, but I'm having trouble keeping the beer at a consistent temperature. For fermenting I use a stopper thermowell with my temperature probe so that I have an exact reading on the internal fermentation temperature. Once it goes in the keg, I fill up a 1 gallon jug...

I'd like a code if you still have one. Thanks

I certainly hope so. My first attempt at lagering was a mess. The only batch I ever dumped because it truly tasted bad. I could use a success, and now that I know it doesn't necessarily take longer than ales to brew (about a month each, at this rate), I might brew more lagers. This was also...

What's crazy is that I just pitched the yeast 10 days ago and the beer already tastes like I believe it should. I wouldn't imagine that it would need 5 weeks, but if after 2 it still isn't where I want it, I'll just keep in there longer.

Well I'm excited now. Just took a gravity sample yesterday and I'm at 1.014. I was aiming for 1.012 but this is close enough. It may drop a little more when I cool it down to settle out all the yeast. It's already very clear, the color is perfect, and it tastes awesome. No off flavors...

I'll probably check the gravity in a few more days to see where I'm at. It's only been 7 days since I pitched. When I do ales, I let it sit 3 weeks on the trub. Possibly racking after 10 days or so is going to seem weird to me. If it stalls at 1.015 or above, I won't be too upset. I...

Great, thanks for the advice. The fermentation has slowed down quite a bit. One bubble every 15 seconds or so, now. I hope there's enough left to get the gravity down lower. According to Beersmith, this should finish at around 1.012. There's a still a layer of yeast and CO2 bubbles...

Thanks. Yeah, I'm going to keg this one. I did a gravity reading yesterday even though the airlock is still bubbling and there's a thin layer of krausen on top. Lots of yeast in the sample, very cloudy, but the gravity is 1.021. That's about where it needs to be for the diacetyl rest, so...

Would it be a good idea to chill down to ~34 degrees in the primary and letting it sit for a day before racking to a secondary fermentation ? That way I can be sure all the yeast would drop out of suspension. Can I rack as soon as I hit FG? Or, is it like an ale, where you should let it...

I keep the lid open just until the inside of the keezer warms up to room temperature, then I close it again. The reason I do this is because to go from 85 to 68, the keezer has to pretty much get as cold as it possibly can. By the time the 5 gallons cools down to 68, the keezer turns off, but...

Good advice. I'll do that. The fermentation seems to be slowing down, now. Still a layer of krausen on the top. I'll take a gravity reading tomorrow to see where I'm at. Fermentation began slowly late Saturday night, so it's only been 5 days.

I always use my keezer to cool down the wort. I cool down as much as I can with my immersion chiller, which is usually ends up at about 80-85 degrees. I have a temperature probe and stopper thermowell that goes directly into the carboy so I know exactly what the internal temperature is. It'll...