BarleyWater

Recipes 

Correct...

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Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA

www.franconiabrewing.com

Ooompa Loompa

Recipes 

I personally wouldn't worry about late extract addition if I were doing full boil, but others may have different view points on this.

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Primary: Apfelwein, Irish Stout
Secondary: Nada
Bottle conditioning: Centennial IPA
Drinking: Super Shpadoinkle Blonde Ale

brewt00l

Recipes 

I'll echo what others have said..it's easy to make great extract /w grains brew:

-good sanitization
-quality fresh ingredients
-temp control
-the right yeast & ingredients for the desired flavor profile

understanding what you're trying to do with all the ingredients and how they effect the flavor is very helpful...designing great beers is a handy resource.

Slappy White

Recipes 

There has been some different opinions on the yeast....does it not really matter if I just use one pack of dry yeast or should I rehydrate it? also, is it better to use two in comparison to one pack of 5g. I've heard different opinions and am still wondering which produces the best results.

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"Good people drink good beer." -Hunter S. Thompson
Apfelwein and beer...

BarleyWater

Recipes 

www.mrmalty.com has a yeast pitching rate calculator. You will usually need 10-15g of dry yeast. And yes, you should always rehydrate your dried yeast. Just boil some water, let it cool to 90-100 covered, pour the yeast in, keep covered until ready to pitch.

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Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA

www.franconiabrewing.com

elkdog

Recipes 

Bobby_M here did an experiment with yeasts, and got less lag time by rehydrating the dry yeast, so I tend to do that, but I've also dumped it straight in and done well. Jamil's book (the Mr. Malty site is his as well) specifies amounts of dry yeast for all the recipes, if you're so inclined. His results are hard to argue with (though he uses liquid yeasts for his own brews).

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Revolving Door Brewery

Danek

Recipes 

Just to clarify - it is better to rehydrate yeast. But not rehydrating yeast wouldn't be disasterous.

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Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter

nyer

Recipes 

So if I have an extract kit that calls for a 2 1/2 gallon boil and then I'm supposed to top off after, I can boil say 5 1/2 to 6 gallons without changing the recipe at all? I'm assuming you would just boil down to 5 gallons?