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so like bakers percentages with your own efficiency in mind simple enough concept.

so like bakers percentages with your own efficiency in mind simple enough concept.

4480+ 11 gallons highlander amber + 11 gallons DFH 60 minute IPA+ 11 gallons octoberfest/marzen = 4513

made this its tasty not lagered quite as long as it should have been but i was out of beers to tap sooo... i guess i need to acumulate more storage space and brew more often wooot if that's not a great excuse i don't know what is i was in germany in 08 the beers there are awsome but dont...

just did my first all grain a 10 gallon batch with my buddy named it "by the beard of zythos" ipa because i shouted out by the breard of zeus when i found a decent subtitute for simcoe at my hbs fermenting strong after 30 so hours hopefully it goes good started fermenting well after 2 hours hope...

just made my first lager today made a 3 litre starter yesterday supposed to be around 400billion cells according to beer smith but about 60 bill short of required it didnt have much activity while i was awake yesterday or today but there was alot of co2 in it this morning kept swirling it all...

learned lots over the last 3 weeks about wtf dycatel is and how to make a starter and why it is important ( under pitched a batch with liquid yeast last Sunday and over pitched a batch last Monday wont hurt anything btw just a thinner or more estery product) a little about partial mash not...

i have been reading up on this technique my question is if you do a good partial mash do you even need to add part of your dme or lme at the beginning of your boil like a 2 kg -4 partial mash