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Sorry if I just rewrote something that was already said but I didn't read all 6 pages. As an organic chemist by trade I can't help toss in my two cents to this crazy conversation. If I were to be going about this on any sort of scale I would probably go with a steam distillation of the solids...

I really appreciate the feedback. After my American Wheat clears and I finish the latest mods to my version of the "Son of Fermentation" (adding heat because I ferment in the garage and it gets cold at night now) I was going to get this going. I've got enough Willamette around for this and...

Since they say that mimicry is the sincerest form of flattery I want to mimic the best brown I've had. KevinW did an all grain version that is here ( https://www.homebrewtalk.com/f66/20-brown-clone-204566/ ). I'm set up for a partial and here was my thought. Mostly I'm looking for advice on...

When I've been doing partial mash I've taken to putting in some just for feel and head retention. The beers I've made without anything but the specialty grains just don't have the same feel. Must be the unfermentables that are not in the malt extract. Cheers!

Grains: 1lb 2-row 0.5lb 40° Crystal Extract: 7lb Briess Dry Malt - Pilsen Light Hops: 2oz centennial (60min) 2oz cascade (5min) 2oz willamette (5min) Grains were mashed at ~150°F for 30min. Rinsed with hot tap water to ~3 gal total volume. Boil for 60min. After cooling in ice...

Some second hand information for you. -I have brewed with someone doing a fresh hop. No ill effects putting that many hops in the kettle. Brewing with fresh hops will give a "greener" flavor. Since you have the opportunity, try it! -I have NOT "dry hopped" with wet hops before. I can't...

I probably commit a HUGE brewing faux paz everytime I brew but I always end up adding some cold tap water. 6 successful batches (no infections) with 7 conditioning and 8 in the primary. Wouldn't do it with a slow yeast but with AAII or a Hef yeast you should be just fine. As for aerating, you...

Read your guys' posts about this active yeast and got a little nervous with my hef. Based on the collective experience I went ahead and set the fermentation up at 65 degrees in my 6gal fermenter (5gal wort). Only had about 12-16oz of blow off. Maybe this one just needs a little more...