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Thanks guys!

Listened to the local brew shop guy instead of leaving everything in the primary fermenter for 3wks. Transferred to secondary after one week. Was making a gallon batch, transferred it to 6.5 gallon carboy, only one I had, so I could start an old english ale (no hops). So I've got about a...

Thanks for all the input!

Yep, I started a apple juice and honey cyser ( no water) using bread yeast. I do have some ec 1118. I am thinking of racking into the secondary, adding more honey and juice and dry pitching the 1118. Where will this leave it flavor wise? I do not use a hydrometer, and probably will not for a...

Be

Spent grains are really sweet and tasty good for oatmeal (don't even need to add sugar/honey), yogurt and honey, breads and soup.

I'm going to get the grains today. I'll keep you updated on results once beers ready.

Yep, I think I'll have to try it. It'll be my first beer and if it comes out drinkable I know it will be unique. And that's what I am looking for. I definitely look into the bean-o. I could also ferment it first with a beer yeast then add the 1118 at the end with the honey, right? Dry meaning...

What about adding amylase to break the maltotrioses down, then a Champagne yeast to eat up those sugars? Wouldn't this dry it right up?

What if I left the honey out of the recipe? Would that help offset the sweetness you speak of? And, what sort of alcohol content would I get if the yeast does not eat the maltose as you mentioned? Honey would be the only source of ETOH, right?

One gallon batch. I cannot afford the 50 bucks for a glass carboy; the price here. Nor do I have the space for it. So not good for making beer then? I guess I'll have to buy a different yeast?

I bought some 1118 to make mead, but I've got some leftover and time to kill. I want to make a wheat ale following a recipe I found: 1 lb American Two-row Pale 8 oz Wheat Malt 6 oz (1/2 cup) Honey @30 min 0.5 oz Hallertau hop pellets @1 min 0.5 oz Hallertau hop pellets 1/2 pkt Ale yeast...