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I'm planning on brewing an AG partial boil. 3.5gal boil, 5.5gal final vol (i.e. 2 gal top-off water). I'm using all RO water and doing salt additions. Do I calculate for, and thus treat, ALL 5.5 gal of water (thus, including the top-off water), or only the water for my Mash/Sparge? I've seen...

What have you BIABers found to be best for your crushes? How fine? Do you contidion your malt with BIAB? If so, does it help with anything, or does it not make a lot of difference for BIAB? Thanks!

Thanks for the feedback! Since I'm doing BIAB and stuck sparges aren't an issue, could I co finer than this? I've heard that more shredded hulls can create harsh flavors in the beer. But then I've also heard that it's actually pH and Temp during the mash that create the harsh flavors (from...

I just did a test crush with my new Corona-style mill. The pictures show 3 different crushes (the first two look very similar though). The last picture shows about how tight I set my plates. No mods to this mill, just tightened down. The last pic shows my attempt at a "wet crush." I'm...

Corona-style crush test

Corona-style crush test

Corona-style crush test

Corona-style crush test

milling

I've heard it's difficult to overpitch on a homebrew scale. Does anyone know the actual threshold for overpitching? Is there any quantitative rule-of-thumb? I use Mr Malty, but would like to know what the "safe range" is. Thanks :)

So as a followup... does anyone know where the threshold is for overpitching? Is there a general rule-o-thumb?

Thanks! I've seen posts about the possibility of pitching too much, but never how much is too much

I'm planning on doing a 3.5gal Pale Ale tomorrow with Danstar Notty dry yeast. I have the 11g package. Mr. Malty says to use 0.6 of this package for my batch. Any issues with just using the whole 11g? Is it too much yeast?

I understand about target fermentation temperatures, and how keeping a consistent fermentation temperature is important. I'm curious, however, if there's a generally "acceptable" temperature range that fermentation can occur optimally at. Specifically regarding temperature "swings" within...

Does anyone have experience with, or opinions about bottling in the plastic Lipton Ice Tea bottles (16oz)? Do they hold up to the carbonation pressures created? I apologize if this has been previously discussed, I couldn't find a thread about it. Thank you!