chase

Recipes 

I've heard this technique mentioned a few times but I don't know what it is.

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1º #1: RIS
1º #2: -
2º #1: Flanders Red (2009)
2º #2: Lambic (2009)
2º #3: Flanders Red (2010)
2º #4: Lambic (2010)
2º #5: Old Ale

Fingers

Recipes 

I believe that is where you add your extract in the last fifteen minutes of the boil to minimize carmelization that darkens your beer. You have to be careful with your bittering hops additions because the lower gravity will extract more alpha acids from the hops and increase your bitterness.

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If you can't fix it with a hammer, you've got an electrical problem.

Jesse17

Recipes 

I'm sure you're right about the carmelization, but from what I've seen, the main purpose is to lower the boil gravity when you're only doing a partial boil, that way you get more IBUs out of your hops.

Joker

Recipes 

It will keep the color of your brew lighter. However you need to add some extract at the beginning of the boil in order to get better hop utilization.

DaleJ

Recipes 

Put in about half of your extract as you normally would, then put in the remainder with about 15 minutes to go.

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Primary:Drovers II
Secondary:Trailer Trash Pillhead Blonde
Keg carbing & conditioning:
Drinking:Woodchuck Cider, Schwarzbier, Dalerweisse Wheat
On deck: German Wheat

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• I've overcome my fear of wheat; but I'm still skittish around barley.-Mr. Carlin
• What doesn't kill you makes you stronger; however, not everyone makes it into the second category.
• If you're not part of the solution, you're part of the precipitate.

homebrewer_99

Recipes 

I only use 1 lb of malt in 1.5 gals of water...fewer hops...add the remaining malt during the last 15 mins which is usually not boiled, but steeped.

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HB Bill

g_rath

Recipes 

anyone have a good rough ratio of how much to lower your hops when you do this?

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Melancholy Dog Brewery

Planed: more cider.
Primary: empty
Secondary:Dry hopped amber ale, Does Equis clone.
Keged:Pumpkin spice, wizen.
Bottled: Hard cider, Oaked bourbon vanilla cider, Vanilla Porter.

malkore

Recipes 

use the forums search feature. these questions have been covered numerous times in the past.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

chase

Recipes 

So let me get this straight. When you add the rest of the malt with 15m left, you don't restart the boil? You just let it steep?

__________________
1º #1: RIS
1º #2: -
2º #1: Flanders Red (2009)
2º #2: Lambic (2009)
2º #3: Flanders Red (2010)
2º #4: Lambic (2010)
2º #5: Old Ale

brewt00l

Recipes 

take the kettle off direct flame to prevent scortching
slowly add remaining malt until fully incorporated
place kettle back on flame
knock out @ 60 minutes