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Your contamination point is sensible. I suppose I just never appreciated how much compaction can take place. Do you routinely leave the brew in the primary? Or are there certain situations where this is more advisable than others? Damn, that could be a whole other thread I my just start. I...

I brewed it about 8 days ago. it was a partial mash recipe. I had always been hesitant to leave it in the primary for an extended period then go directly to bottling. It just has so much crap in the primary that the one racking leaves behind. I really need to utilize the hydrometer for...

So with the above situation, should I....... 1) leave it for a week as is, then bottle 2) top with maybe half a gallon of boiled water 3) transfer to 2 one gallon carboys and toss a half gallon in the trash 4) top with 1/2 gallon boiled water with a little DME to offset the dilution It is...

Thanks forth thoughts everyone. For <$7 that jumbo coarse nylon bag looks like a pretty simple solution. I'm excited to explore this option. If I'm going to commit the time, it will be nice to come out with 5 gallons when I'm finished. Now I need to find a reasonable pot large enough to...

I just discovered this and am anxious to give it a try. What can I use/where can I get a grain bag big enough???

Nice link to his method. That looks like it would suit my setup at present. I worry that my conversion would suck at first. Maybe I'll overshoot and worst case scenario I'll have really strong beer. Worse things could happen i suppose.

I am fairly new to partial mash brewing. Have a couple attempts that have gone well, but maybe it was luck. Are there any tried and true approaches to this that others have found user friendly and reproducible? I have been using a grain bag on the stovetop and sparging through a large strainer...

Sorry for the lack of specificity. Yeah, I meant top off type.

The subject really says it. I just was not sure if it was standard practice. I know it certainly won't hurt. Opinions?

I have been wanting to brew a light, earthy, drinkable summer beer. I have experience doing partial, no all grain yet. I have never went for the earthy/pine twist from my hops in a light beer, I've always went for citrus. Any favorites or successes anyone has had with something like this? I'd...

That beer really had me wanting to brew a light, earthy, drinkable summer beer. I have experience doing partial, no all grain yet. I have never went for the earthy/pine twist from my hops in a light beer, I've always went for citrus. Any favorites or successes anyone has had with something...

Anyone have a good, simple "base" recipe as described above that I can do some experimenting with using fruits or other creative additions? I would think it would have to be good enough to stand on it's own, but the additions just give it a little extra oomph. I prefer a straightforward...

I have to say that this approach to cider is right on the money. I would recommend floating a hydrometer in your starting juice to see the sugar content and tweak the DME accordingly for your desired alcohol content. My last batch was around 8.5% and it was straight up amazingly drinkable at 4...

Cool, thanks. I'll look into them. You never know who you are dealing with online, so I appreciate the recommendation.

Here was what I did on a 2 lb batch: 2.6 lb DME 50/50 light and amber .4 lb Crystal 60L 1.2 lb clover honey 0.4 oz hallertau hops **torrified wheat-I screwed up and did not note what I added. I think it was a scaled down amount bases on what you would normally add to 5 gal. Red Star Champagne...

I honestly think the flavor will be flat without acid. That being said, I like acidity, so it's all subjective. I have seen plenty of recipes that call for lemon juice, you can easily use that for an acid source. I would take a small amount of your honey/water boiled/pasteurized mix and...

I have not had that happen, but once would make a campden user out of a guy. Just do the math and keep it in the <50ppm neighborhood. You don't want the taste affecting your brew. >50 is the low end of what some people can notice, or so I've read. The one you had blow, did it have adjuncts...

Forgot to mention...re: campden tabs...it sounds lime you are trying to use them to halt the fermentation for residual sweetness? Then maybe you are adding some form of additional sugar to sweeten? If you put this stuff to bottle when it's still actively fermenting, then yeah, it'll have some...

Well, all the recipes I read seem to show 1oz for 5 gallons. Perhaps it just does not work to scale it down proportionally like I did. According to the recipes I have read 1oz/5gal seems to be accepted. I may have just had an off batch. I think you would be wisest to go with what the recipe...