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I tend to top off after the boil, but I tend to care a bit less. I don't use a hydrometer very often and since I'm using partial mash and still get the bulk of my fermentables from extract I figure I get 'close enough' to how fermentable the wort needs to be.

I dryhopped a Mac & Jack's clone with cascade, and when bottling, the smell and aftertaste from what I suspect was the dryhopping was incredible. I immediately dropped some cascade into my IPA that was in the secondary.

You could try one of these: Quelque Chose by Unibroue

Steeping is different from mini-mash, and you're probably going to want to use a smaller pot if you're doing 2.5 gallons of water, that should be for less than 2lbs of grains, which isn't a ton.

If you do a good job of transferring without casuing it to foam up to much, it'll be just like if you opened a screwcap beer and closed it again. Like a soda pop.

ohiobrewtus, it shouldn't have any impact on the OG at all that I can think of. and Cweston, yeah, I'll try to remember to post it tonight when I get home. Its out of the BYO magazine 150 clone brews.

Sorry, rookie mistake. I'm using a 3 gallon rubbermaid cooler with a stainless braided line for the filter. I put in 3.5lb grain, I've done this before with 5.5lb grain and its worked great, but heck, even with the 5.25quarts water, it barely covered the top of the grains, I actually added...

I didn't have enough grains to get a good grain bed to form, and every time I tried to pour the wort back into it, I would disturb the grains and prevent it from forming the bed. Oh well, its in the primary now.... :-)

Llarian, wanna share that recipe? I'll be more than happy to share the manny's clone recipe :)

I'm 17 minutes into the boil of my amber ale, and I just dipped my spoon into the wort, and I saw a bunch of sediment on the spoon. I couldn't get a good grainbed to form when I was mashing, there isn't a ton in there, but definately some husks made it through my SS braid. Anyone got a beer...

I didn't see another thread about this weekend so I hope I'm not doubling up here. I'm cranking up Modest Mouse's latest and brewing a Manny's Pale Ale clone courtesty of Brewtopia who hooked me up with a pretty right on sounding clone recipe of one of SWMBO's favorite beers. I'm about 17...

As I type I'm sitting infront of my current 6.5 gallon boil, 15 minutes in. I might have to boil it a bit longer to get it down to 5.5ish. I mashed a little hotter than I wanted to, but its a PM, so I'm not counting on the mash to give me all that much fermentables, hopefully I didn't overdo the...

I used LME, but I've pretty much switched almost completely to DME for my brews. I like that it has a lower liklihood of spoiling, and its not difficult to get the full quanitity into the wort, unlike LME. I brewed a clone of Mac & Jack's African Amber, its a local beer (only available in...

I asked a similar question earlier, and I think that becuase the yeast is in suspension, and not solution, it won't effect the reading.

crap I forgot to buy vodka today. I doubt the liqour stores are even open on sunday (curse you washington state liqour laws!). SWMBO won't let me use any more of her kettle one. :-p

I think the main concern with doing it at flame out is that you don't get ANY boil time on the extract. Not that it is likely to have any nasties carried along with it, if you get 10-15 minutes worth of boiling with it, then you're not rsiking anything.

Very true Biermuncher, also to remember, we ALWAYS get the wort/beer/etc off of the spent ingredients. We don't let the grains in the boil. We don't let the hops in the fermenter. We don't let the trub in the secondary. We don't let the sediment left over in the bottling bucket. There's...

Gentlemen and Ladies of HBT! I write to you today with great joy and abundant pleasure to report that my partial mash brew (5.25lb total grain bill), including a late malt extract addition (15 min left in boil) was bottled quite recently, and, upon performing a taste test, I was greeted by the...

I'm no expert, but since you're adding priming sugar to the beer to let it carbonate, you're waking up some of the yeast, I'm not sure if active yeast need extra time to settle down, aka, 'condition'.`

I just discovered Piraat yesterday. I've never fancied myself a belgian beer guy, but swmbo ordered a Delerium Tremens, which I thought was OK, so I decided to try something on the belgian list of the bar we were at. Ordered a Piraat and MAN, it was great.