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Yeah I wouldn't worry if I were you, a CA Common strain has a workable range up to 68, and that is as specified by the yeast producer. Word to the wise, once bottled, anything under 2 weeks of aging will have a terrible smell. Don't be alarmed if you try a 1 week old bottle and get a strong...

I don't have any experience adding in sugar, but perhaps find a suitable recipe and scale it down to 1 gallon? Anything else is pretty much guesswork.

Yes, this was a partial boil and I topped off with around an additional 2 gallons of water. MY recipe is posted below. I was essentially looking for 265 points for a 3.5 gallon batch, so that after topping off, 5 gallons should have looked a lot more like 1.052. After mash I was looking at...

This was my first go around with a PM BIAB, and I ended up with about 52% efficiency. Not the greatest I know. I am assuming that is what you are referring to.

So just finished my first partial boil partial mash.....and of course my OG is waaaay too high. I should be looking at an OG of 1.053 at 5 gal. Instead, I have something in the 1.066-68 range. I even attempted to filter my sample through a coffee filter to get out any sort of residual hops...

That is awesome to hear. I feel like I could start tearing into more recipes a lot easier now. Thanks!

In the interest of being able to work with numbers on the fly, is working off of a points value the end all? e.g. When working with converting AG to PM, if a grain bill is 10# and I want to figure out how much DME to replace 5# of that grain with, would not the easiest and most correct way be...

Pre ferm-fridge I had this at a room temp of around 66 and it turned out just fine. Not quite sure how warm you are talking about.

I have been pitching when the yeast are active as opposed to letting them ferment out and then decanting- per Wyeast's pitch rate vid. I shoot for an 18-24hour window. Yet to decant.

My concern would be the contribution of off flavors as I pitch the entire starter. I take it this wasn't a problem for you?

I recently purchased a fridge and a temp control unit with the ultimate goal of completely controlling my brewing temp for the entire process. I wanted to get everyone’s take on my thoughts for an upcoming brew. Am I going too far? Does this sound favorable? The goal is to keep my entire...

Thanks! I order from northern brewer and I know that I can specify a double crush for the grain to try and help out bag efficiency. I will definitely dump down efficiency in beersmith and plan around that recipe. Having extra Dme is better than the alternative. Love this forum. Thanks again!

If I could hijack you for a moment and ask for your help! :) I have been following and attempting to get my own math right. I will be doing a BIAB PM coming up and used beersmith to formulate the recipe. Between my mash and sparge, my predicted preboil volume is 3.67 gal. I want to know how...

Thanks, I have read about that but wasn't sure. I will definitely give it a try!

Greetings fellow brewers, below is my first attempt at assembling a PM/BIAB recipe using BeerSmith2 (which is a completely awesome program...) This will be my fourth brew and the first departure from extract/specialty grain. I currently only have a 5 gallon kettle at my disposal (as well as a...

Thanks for the sage advice!

ha :)

Move to recipes forum.

I take it you aren't extracting anything off tasting out of the grains by directly squeezing it?

Great stuff. I order from Northern and definitely will ask them to double crush my grains for my upcoming PM. Where would a sparge fit into this order? Would it go Mash, Mashout, Sparge (the teabag kind), then pour Sparge in with Mash?