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Thanks for the info guys. I figured that this was probably the easiest way, but probably also the most time consuming and maybe a bit inconsistent from one time to the next. Do you drain the initial amount into the brew pot before adding the 1/2 amount of boiling water or do you just add...

I just got the "Clone Brews" book not too long ago and was looking at some of the partial mash instructions. There are a couple recipies that call for mashing for 30 min @122°F then 60 min 150°F. So far, I've stuck to doing my partial mashes in my brew pot on the stove. What are some of the...

I guess that's my thought too. Why spend the excess $$ if I can make a simpler setup work. I'm kinda at the point where it seems foolish to spend more $$ to create an "advanced" partial mash setup when for not much more I could just go AG. SP

By no means am I an expert, I'm just going off what I've read online over the past couple days. But it seems to be a little simpler both in terms of equipment and technique. 1) Don't need hot liquor tank that maintains 170° sparge temp. Yes, you need something to heat the water to temp, but...

Janx, what do you think about cweston trying batch sparging first? Isn't that easier and simpler to set up than continuous sparge? I'm only doing partial mash. If I were ready to make the leap to AG, I would certainly see the benefit in getting all the right equipment. But so far I've been...

I've been giving this some thought recently too. I'd like to improve my partial mash/sparge technique but with minimal investment. To date I've just been pouring my sparge water over the grain and I don't think I've been very efficient this way. I don't mind buying a cooler and maybe a false...

OK, so 2-3 lbs of base malt for the PM will work regardless of the amount of base malt in the AG recipe? Thanks drengel. SP

I've seen a number of threads recommending conversion amounts for grain to all-extract. (e.g. LME = 0.8125 x grain amount, DME = 0.6875 x grain amount) But I'm curious about any general recommendations there might be for converting from AG to partial mash. I've looked at some recipies...

Keep in mind I'm doing a partial mash, only ~4.5 lbs of grain. I don't have an AG setup so I'm pouring the results of the mash through a strainer into my main brew kettle and then "slowly" pouring the sparge water over the grain. How slow? Probably did the 1.5 gal of sparge water in no more...

Uh oh. :D Let's not go there! I recall some pretty lengthy threads about that about a year ago when I first came here. I'm not convinced that I will continue to use the hydrometer, but I do want to try it a few times before I make that decision. SP

I know I should have checked temp, but didn't. I cooled the wort to about 80°, added to carboy and filled up with cold tap water. I'd say it was probably about 2 gal of 80° wort and 3 gal of ~50° water. So the mixture couldn't have been far off from 60°. This is why I later checked my...

That's exactly what I was thinking, but I don't see anything in my procedure that would have been a problem either: - Steeped the grains in 1 gal 16 oz at 151-154°F for 60 min. - Rinsed with 1.5 gal of sparge water at 175°F. - Added LME, brought to boil, added Chinook @ 60 min - Added...

Earlier this week I kegged the results of my third partial mash kit..."California Steam" (lager) from Midwest Supplies. I've tried it and like it quite a bit, but it actually resembles a pale ale like Sierra Nevada more than Anchor Steam. Good bitterness/hop flavor, not very malty. Not sure...

Just following the advice I've seen here and read in various how-to's. Crank it to 30 psi, shake it for 3-5 min, wait 24-48 hrs and it's done.

Is One Step cleanser OK to use for sanitizing kegging equipment? Most info I've seen recommends Iodophor or B-Brite. SP

I just received my keg, regulator, fittings, and tubing today and I'm getting ready to keg my batch that's been sitting in the secondary for almost three weeks. I'm trying to decide whether to force or naturally carbonate my first keg trial. The gas line that came with the kit I ordered is...

Well...it's a Magic Chef brand. Looks similar in size to yours. But, I solved the problem the easy way. I found out today that Sears had a Kenmore freezer-less fridge on sale for $159. This is $40 cheaper than I had previously found any other frezzer-less ones locally and it's big enough to...

I found a great deal on a mini fridge the other day at Home Depot. They were selling the display model for $80, reg $130. I decided to get it even though it might not be ideal for converting to a corny-keg fridge. Part of the problem is that it has a freezer section and so a 5-gal corny...

It is a recently certified unit that was still "in use" until a couple months ago when we shut down our plant. Does that matter? Or is it still likely that some places wouldn't refill it? I mean, if it was still intended for use as a fire extinguisher then somebody would fill it, right...

The place where I work is decomissioning some buildings and there's a CO2 fire extinguisher that looks like it's equivalent to about a typical 5-lb cylinder. Of course, the top has the pin, handle/trigger, and nozzle attached to it. But I'm wondering how difficult it would be to convert this...