when i did my partial mash with grains.. i did my grain boil totally seperate.. did the whole temperatures set for certain times to make sure and convert the starches.. then i sparged into my brew pot and did my extract from there...
now i always do a 60 minute boil.. also i use water from walmart that i dispense in a 5 gallon container.. i tend to find simply as a water drinker that natural spring in a gallon container even has off flavors...
i also start my boil time when it actually starts to boil...who knows..
my partial mash was freaking awesome.. well it was to me and everyone who tastes it comments on how its basically a lager with ale ingredients..
i also find that my yeast has TONS to do with it. and the fact that i rack in a glass carboy.. the plastic tends to hold flavors i think and i like to ferment and rack in glass
edited to say:
i ferment til it stops and i get a good OG then i rack in my secondary for a minimum of 2 weeks.. then i let sit in the bottles for about 3 weeks before i drink.. i suppose its the 1, 2, 3 method..
On Tap: Pansy's Pale Ale
Bottled: Pansy's Pale Ale ("lager"not)
Bottled: My Sweet Cherry Juice (wheat)
Bottled: Raspberry Overload (wheat)
Bottled: Cheesefood's Caramel Cream Ale
Bottled: Holiday Cheer (belgian wheat)
Fermentor: Traditional Mead
Fermentor (2): Common Apple Cider
Secondary: Holiday Cider
Secondary (2): Common Apple Cider
Up Next: Heffenweizer