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I brewed 5 gallons of Kölsch, and filled them into the five 1 gallon carboys I had on hand. The last one I only managed to fill halfway so I topped off with RO water figuring it would all even out when I kegged (the original gravity was on the high side) I tasted the one I topped off, and it...

Okay so I brewed a 5 gallon batch of Kölsch a week ago, and put them into five 1 gallon carboys (I know... but it’s all I had) While I was checking their gravity I was tasting the left over wort my turkey baster couldn’t get to. All of them taste great.... except for one... this one I was only...

I have a fridge on bottom, freezer on top style refrigerator I’m going to turn into another fermentation fridge with a temp controller. Will it just change the fridge temperature, or the freezers temperature as well?

Long story short I ordered yeast (WLP029) from Homebrew Supply, and FedEx took the scenic route to get here. After 5 days I got my yeast. The cold pack, and vial were very warm. But I decided to give it a shot anyway. Made a starter, pitched it in, here we are three, and a half days later...

So far I've determined I like my IBU's between 13-18 and an ABV of 5%. I have a preference for Weizens but all the recipes seem to be all too similar. What can I do to set mine apart?

1/2 LB Wheat 1/2 Pilsner 1 LB Bavarian Wheat DME 1/4 LB of Caramel 20 and 1/4 LB of Vienna. Half for mash half steeped. 1/2 oz Hallertau @60 1/2 oz Hallertau @15 Irish Moss @15 Heat water to strike temp of 160 Rest mash at 150 for an hour. Lautered and Sparged at 170 Steeped for 30 minutes...

( For 1 Gallon ) Hefeweizen Specialty Grains for steeping 1/5 LB Flaked Wheat 1/5 LB Flaked Oats 1/10 LB Caramel 20 1/2 LB Wheat Malt 1/2 LB Pilsner Malt 1/4 Munich Malt 1 LB Bavarian DME Hallertau Hops Mangrove Jacks M10 Workhorse Yeast Method 1. Bring 1.5 Quarts of...