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Old 03-22-2011, 09:34 PM   #1111
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I'm making some modifications to the thread and trying to get all the questions in the tutorial. Please take a fresh look!
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Easy Partial Mash Brewing - Stovetop All-Grain Brewing

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Old 03-23-2011, 12:45 PM   #1112
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I looked over and didn't come across this question. I read a few books and asked questions at my local HBS how long do most people primary and bottle condition? I primary for 2 weeks and so far my first batch is in the bottle for 2 weeks. The basement I use is at an ambient 58-60 degrees. I am currently doing a pale ale and a brown ale but hope to go to lagers in the future, but know they need colder temps.

 
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Old 03-26-2011, 04:27 AM   #1113
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I did my first biab last weekend using this method (although when it came time I couldn't find this thread) pretty closely. I was pretty stoked, and now I'm excited to try my next one.

 
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Old 03-26-2011, 05:40 AM   #1114
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just did Biab PM the other day and I thought about changing my brewing to accomodate this method. It's a lot easier than an AG brew day, and cuts time off the day. I've been brewing AG for the last couple of batches, but revisiting this method makes me realize that I'd definitely throw this method in between AG brews. the only thing keeping me from brewing PM all the time is the cost of extract. I do 10 gallon or more batches and am trying to keep my batch price down.
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Old 03-30-2011, 09:31 PM   #1115
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Can I just say I am unbelievably psyched to be trying this method on Jamil's APA this weekend?

LHBS was out of stock on Munich LME and I decided to convert the recipe to Partial Mash and mash the Munich and Victory (with a little help from .5lb 2 row) from his recipe solely because I was emboldened by this thread.

Wish me luck!
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Old 03-31-2011, 09:51 AM   #1116
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Quote:
Originally Posted by snpr13 View Post
I looked over and didn't come across this question. I read a few books and asked questions at my local HBS how long do most people primary and bottle condition? I primary for 2 weeks and so far my first batch is in the bottle for 2 weeks. The basement I use is at an ambient 58-60 degrees. I am currently doing a pale ale and a brown ale but hope to go to lagers in the future, but know they need colder temps.
"3 x 3 x 2" is my rule of thumb (when bottling).

3 weeks primary
3 weeks bottle
2 days in the fridge

These are my minimums for "good quality". If you leave it longer in any given step, the beer gets better (except for dry-hopped beers, drink them sooner rather than later).

 
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Old 03-31-2011, 01:27 PM   #1117
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Feb 2011
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Just kegged my first partial mash last night! Just wanted to say thanks for all of the tips! You made it easy on this new guy!

 
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Old 03-31-2011, 02:59 PM   #1118
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I think with all the changes this is great article and tutorial great job man
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Old 04-01-2011, 04:05 PM   #1119
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I finally did my first partial mash yesterday, but I'm afraid that I didn't get very good efficiency from my grain. Truth be told, I didn't realize it was a partial mash kit when I bought it, but I thought "WTF, I can handle this." NB has instructions included, and I sort of followed them while referencing this article. In the end, my OG was 1.054 when the instructions said it should be 1.065, and brew calculus told me it should be 1.069. The beer is their RyePA. Here's what I did:

Heated 5 quarts of water to 162 degrees. Placed 5 lbs of grain in mesh bag into water, adjusted temp to 152, covered it, wrapped it in a towel, placed it in the oven on warm for 1 hour. Heated 5 quarts of sparge water in my brew pot to 160. Removed the grain bag from the first pot and drained as best I could and then tea-bagged it in the sparge water for 10 minutes. Drained, discarded grains, poured the wort from the first pot in with the sparge water/wort in the brew pot, and proceeded as usual with my boil. My other fermentables included 6 lbs of Amber malt syrup. It seems like I did everything right, but that's a pretty low OG.
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Old 04-01-2011, 05:28 PM   #1120
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Quote:
Originally Posted by BrettV View Post
... Placed 5 lbs of grain in mesh bag into water.

This may sound like a dumb question to some, but it's not:

Were your grains crushed?

If they looked like shiny brown grass-seed, and they didn't look like sunflower seed husks in course flour, then there's your problem. It's the first thing to be sure of, in my experience.

After that, considering it was a kit, I don't know where exactly you went wrong.

 
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