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Brewing this for the first time today! I've come up with a partial mash version, let me know what you think: 1 lb Pale Malt 2 Row US 2 lb Munich Malt 2 lb Vienna Malt 8 oz Crystal Malt 20L 8 oz Crystal Malt 60L 4 lbs Dry Malt Extract Light 1 oz Cascade (6.2 AA) @ 60 min .75 oz...

Well I measured it again on Sunday, still at 1.016... So I went ahead and bottled it... I think I must have been jamming the thief down into the trub at the bottom. That would also explain the yeasty flavor of the samples I took... Once in the bottling bucket it was still on the thick side but...

Ok - a week and a half later. Its been in the primary for 18 days... I did another SG test. I'm only at 1.016... and it is still THICK Its not just hazy or cloudy it is thick.... Is it supposed to be so thick in the fermenter? I've been giving it a gentle swirl every couple of days to...

But this isn't just cloudy. It is as dense as whole milk

I'm working on a partial mash Belgian Wit. Everyone tells me not to rack to a secondary to keep some of the haze, but i just took a quick sample and this stuff is THICK. Its been in the primary for a week. I just took a sample to check SG. In the theif it is separated a bit, and the top...

When I sparge, do i drop the grains in at 170* ? Or do i maintain 170* for the 10 minutes or so? When i put the grains in, the water was 170* and it immediately dropped to 150*

yes I think i'll just move the wort over temporarily, and use the 20qt pot for the sparge.

Currently mashing 5.5 lbs of grains in 2 gallons of water in my 20qt brew pot.... My 2nd pot is only 8 quarts. How much water can i put in there for the sparge so that it doesn't overflow? Hoping to do 1.5 gallons, is that too much with the 5.5lbs of grains? Alternatively, after I move...

Cool, thanks for the advice! I think I'll nix the Honey malt and increase the White Wheat 4lbs Pale Malt 2 Row US 12oz White Wheat Malt 4oz Biscuit Malt 4oz Flaked Oats 4oz Flaked Wheat 3lbs Wheat Dry Extract .5oz Hallertauer @ 60min .5oz Hallertauer @ 30min .5oz Czech Saaz @ 30...

Hey I am trying out my first partial mash recipe this weekend. Hoping to get some advice on this recipe. I'm trying a Belgian Wit that is loosely based on Unibrow's Hoemmaade Hoegaarden (thanks Unibrow) - aiming to get slightly more bitterness, and more honey overtones in the flavor...

Oh i have a 5 gallon carboy. guess i'll just go with the bucket

Excellent thanks!

Sorry if this is a super basic question.... I'm trying a Belgian Wit and everyone has told me not to use a secondary fermenter... I would like to use the carboy as my primary fermenter so that I can get another batch going in the Ale Pail.... on my previous batches i just dumped...

I decided to use this recipe for my first attempt at partial mash. So far I've had a successful batch of extract/brewer's best kit Brown Ale, and another kit - Robust Porter with some minor modifications almost ready to bottle. I think I'm ready to graduate to partial. Couple...