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Well i am using a pack meant for 5 gallons in a 1 gallon batch...ferment area stays around 60 to 65 f should that be ok?

Sorry to drag up a dead post but doing a SMASH German Ale with K-97 , Vienna Malts with Hallertau Mittelfruh hops , any thoughts on this ?

https://i.imgur.com/b2jTw54.jpg my first beer! Imgur Imgur 1 gallon batch 1 lb each of Munich 15L , Vienna 5L and Pilsner 1.5L .5oz Columbus 20 Min .5oz Simcoe 5 Min .5oz Nugget 5 Min and then dry hopped for 5 days with .5oz of each of the hops . this is the results from that beer day , cheers

Well I mashed in my kettle that was on heat....I will be getting a mash tun before the next batch

i think it only got too hot in the last 20 mins -10 mins

I mashed in a kettle for 60 mins, was supposed to be at 150 but my water got to 170 for a little bit cause i was using the kettle on the stove over heat and it didn't allow me precise control

Oh this was all grain , no bag . Also My mash water got too hot for a small bit, I would bet that is what hurt my conversion

It's a take on Troegg's Nugget Nectar which is a Amber DIPA , mine didn't hit the conversion I was going for and my abv will be around 7%, 1 gallon batch

So was at the local brew store to pick up my supplies for my first brew day and when they gave me my "grain bag" it turned out to be a hopsock ...I was already home when I noticed this and decided " eh all grain doesn't look THAT hard , let's do this " 1 lb Munich 15L 1 lb Vienna 5L 1 lb...

The main issue i have with wyeast is they start their yeasts in a gluten mix that makes them no longer safe for those with celiac

my favorite has been S-33 Saflager yeast m very apple forward off dry cider m give it a shot sometime !

So I started 2 batches in the Jaom family this week , one was the JAOM recipe as is ....the second was only using half the orange and the rest of the fruit was Lemon and Lime and was wondering a few things .... 1. Has anyone else tried a Lemon Lime Jaom ? 2. What other Citrus have people...

how warm/cold was the juice when you checked it ?

I started with a mix of apple juice and grape juice and pitched my yeast

You could use neutral grape brandy even

I made a Cyser this summer with cloves for drinking in the fall months , tasted good with a stole a sip while bottling , used like 4 cloves per 1 gallon bottle

I make a Grape / Apple wine with an SG of 1.100 50% of each juice ....turn out so good that I make a few 5 batches over a year

https://scontent.fagc1-2.fna.fbcdn.net/v/t1.0-9/19961132_1511581178904018_5940749747989471848_n.jpg?oh=875a843eeaa0eb193814c506ef6d4152&oe=5A057C1A So this is a desert wildflower honey 2 lbs us-05 fermax and water . Going to be interesting to see how it looks when it clears up

https://scontent.fagc1-2.fna.fbcdn.net/v/t1.0-9/18402963_1447469048648565_301464530505041226_n.jpg?oh=7b0804efbdf856f256a2254b2570b164&oe=597E0FAA This was after 3 hours of pitching my Safale S-04 Ale Yeast 3.5 gallons Pear Juice 1 cup mixed white and brown sugar .5 tsp pectic enzyme...

I inspected it no cracks air bubbles or issues