Recent content by ebaker

Thanks for the advice. Thinking I'll leave it as it is. Mash was at a lower temp (around 150F), and with the lb of sugar already in there, it should attenuate well. Would be nice to have something a bit lower abv, so a few can be enjoyed.

I wanted to go for a lighter bodied, hoppier result this time. Partial mash. 5 lb Pale 2-row .5 lb Munich .5 lb Carastan (Baird's) 1 lb Golden Light DME 1 lb Wheat DME 1 lb Cane Sugar 1 oz Galena at 60 min 1/3 oz Chinook at 14 min 1/3 oz Centennial at 14 min 1 oz Cascade at 7...

Thanks for the tips! I'm using pellets. Will definitely try the hop bags. Went on a bit of a bender and brewed three batches over the last few days. All of them are APA/IPA style, experimenting with different hops. Planning to do some dry hopping for each of them. No fridge (yet) but I'm...

I wanted to go with more Mosaic, but there was only 1 pack in the store! What about just using the whole ounce at Whirlpool.. is that a good way to get the most out of it? I can probably get some more in time for the dry hop.

This time I wanted to experiment with some other hops, and a slightly more interesting, subtle grain bill. Partial Mash. 5 lbs 2-Row .5 lbs Munich .5 lbs Carastan (Bairds) 3 lb light DME 1 lb Cane Sugar .5 oz Warrior or Galena at 60 min .5 oz Mosaic at 15 min 1 oz Amarillo at 15 min .5 oz...

Success! Went with 1oz each Citra and Cascade in the dry hop. Great stuff. Now about that hop debris..

I remember reading DeathBrewer's technique that dunking the drained/squeezed bag in water at 160F gave additional conversion if left for some time.

OG 1.064 at 4.6 Gallons. Not bad.

Sure did! Thanks again for the assistance. That ramp up mash to get very attenuable wort sounds great. I have also read about adding the extracts and sugars right near the end, no need to boil, only pasteurize. This was the plan!!! But I got freaked out a bit by forgetting to take a reading...

Great stuff. I had the Palmer book and read through it, but of course it makes much more sense in the context of actually trying things! The mash did lose some temperature, down to 140 before I put the temp back up, gave it 15 minutes in the sparge bath, then colander. Perhaps overkill, but...

1.060 with everything in but the sugar. Seems to be close to estimated. The plan was to top off, but not by much. If the wort is a bit warm, will the reading be off?

Good idea! Too bad I didn't think of it. Have about 4 gallons of wort around 1.045 but have yet to add the extract..

Thanks. Indeed, that's why DeathBrewer's technique of getting as much wort from the grains and then submerging in 2 gallons "sparge" water functionally acts as a rinse. At 160F, this step was found to have some additional conversion if left in there for 10 minutes or so. This gets added to the...

Using DeathBrewer's Easy Partial Brewing Technique: 5 lb Pale Malt (2 Row) 1 lb Crystal Malt (40) Mash in 2.5 Gallons Strike Temp 160F, settled in on 152F and now sitting about 45 minutes Sparge in 1.5 Gallons 160F for 10 to 15 min for additional conversion 3 lb Light DME 0.25 lb Cane Sugar...

Thanks for the replies. Mary, I agree following the recipe exactly would be best, good advice. Interesting observations on the differences in flavor. I wish a 6 gallon would be possible on the stove here, but it's a glass-top, not sure it would take it. Smaller batch is sounding like a good...