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Looks pretty decent. It will have good color but might lack body a bit, since it's all extract and the finished volume is 6 gallons. From everything I can see though, this will be quite tasty! Let us know! -Funky

Hefe 5 days - top

Hefe 5 days - gravity

Here's an update after 5 days in the primary without starting yeast: I took a peek this morning to see if it looked like anything happened, and was surprised to see the remnants of activity at the top of the bucket. This pic makes it look a little more grayish/blueish than it actually is...

So in your first batches, you didn't use a started and just pitched directly from the vial at room temp? If so, that's comforting to know it didn't prevent a proper fermentation. This is actually exactly what I was thinking and realized I should have setup in the event that it gets vigorous...

This is most appreciated and sage advice. I'll keep a passive eye on things for a few days and not overthink it.

No disrespect taken! Just that in my experience with other yeast pitches (smack packs and rehydrated dry), airlock activity usually starts up by the next morning. I guess it shouldn't be a surprise that the yeast is taking its time given the lack of a jump start. I hear you that the airlock a...

Hey folks, After a very smooth and seemingly successful brew day yesterday, I may have have goofed on the most critical step: not having enough yeast to do my bidding! I brewed a partial-mash weissbier (3# 2-row pilsner, 1# dark munich, 1/4# melanoiden with 3.3# wheat LME added during...

You can brew in the 3G pot with about 2G of water+ingredients. It will be tight, and you'll just add water at the end of the process to top off at 5G. After you have experience with that size pot, you may find yourself on the lookout for something larger. I bought an 8 gallon aluminum pot...

Congrats on the first brew almost being done! 1) I've always* added the priming sugar to my bottling bucket then racked on top of it. (*except for that time that I bottled and capped half a batch, then looked at the stove and wondered what that sugar solution was for. Had to crack open 24...

Ahhh, figures. It seemed like the measurements for how much water to use in the mash were pretty specific, with warnings of killing the efficiency if you use too much. I ended up using the excess "water" (technically wort) for the sparge, to make use of the bit of sugars that were extracted...

I'm transitioning to partial mash and goofed on the amount of strike water, so I've now got 2 # of vienna and 1/2 # of 10L Crystal in 3.5 gallons of water at about 160* F. I'm taking a ride to my LHBS to grab a new bag of grains, but is there anything I can do with this "partial mush"? This...