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Backing up the above, a partial mash is when you mash a significant amount of base malt (probably with speciality malts tossed in) and supplement with extract to get the right gravity. My boil pot is 10L/2.5gal so I can fit 2.3kg/5lb of grain in it with 5.75L/1.5gal of water to fill it. I do...

Even 5 oz in 8 gal seems like weak sauce to me. I have a batch on currently which is 8 oz in 5 gal and that's not nearly as hoppy as some go for. To me APAs are big on hops. I'd keep going. Hop choice is nice though.

I recommend Columbus. You would probably end up with the same hops as I get from my LHBS in Wellington and they were the business for the dankness. As per m00ps and others, I added them late (20 mins then hopstand).

I have just stepped away from my amber which is merrily mashing at 67C/152.5F. Hop combo of the day is Simcoe/Columbus/Mosaic. Hoping for some tasty goodness.

Anyway, I am going to include the Columbus and will see how we go.

I get super fruity when I use it. And agree Columbus is a way better bet.

I just picked up the grains for one today. To get it red, you need something like Red X, Carared or Victory. My grain bill is 80% Pale 7.5% Victory 5% Medium crystal 5% Dark crystal 2.5% Pale chocolate

If I put in 40g as a whirlpool with 5% utilization then I get 34 IBUs from that. Maybe that is incorrect. I'd have thought you would get some IBUs depending on temperature. Stealing from the internet, apparently from the Beersmith 2.2 release notes: After quite a bit of research, I’ve...

Greetings. I'm fashioning a 10L/2.5 gal AG IPA like so: 88% Maris Otter 8% Biscuit 4% Medium Crystal with Brooklyn hops (17% AA): 20g Brooklyn @ 10 mins 40g Brooklyn @ 0 mins, hopstand for 20 mins 40g Brooklyn dry hop for 5 days Brewers friend helpfully tells me this 64 IBUs. I...

If you already have a fridge for your first brew then you are better prepared than I was! I tried gelatin first and to be honest I don't think it did much if you couldn't cool it too. So if you do have a fridge then yes, definitely use it. I would use gelatin as well if you have it because...

Well, that's embarrassing if that's it! I use the same carbonation drops in the same quantities for all my batches so far so it isn't that. Thanks, will have to be more diligent with my FG readings.

64F is right at the bottom of the fermentation range according to Wyeast: https://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=140 But it's in the range. From what I've read, so long as you didn't freeze the yeast (which obviously you didn't), should be fine. Maybe slightly slower to...

Completing the saga for any treading similar footsteps - it was fine. I crashed it again before bottling, then strained it in case there was anything chunky bits (not sure how risky that was). Didn't really get much through the strainer, yeast cake was pretty solid, pours pretty clear and...

I've been bottling in plastic since I started, 9 or 10 batches now, and I am suffering a bit of equipment failure. I keep my beer in the garage to condition which is a pretty even temperature of around 20C (68F). I had no issue for my first 6 batches or so but of late I've had bottles...

That you get airlock activity when you squeeze it means the fermenter is sealed properly, which is good - should rule out a leak somewhere. Primary fermentation can be pretty quick depending on yeast and temperature. Take a gravity measure and compare to where you're expecting to finish in...

Based on some quick googling, I think you are correct, it only seems to affect the bitterness. So if I get enough IBUs from the late additions I have in mind, can add all extract at flameout.

My local LHBS doesn't carry it. One carries syrup but is out of stock. I read you can make your own but that looks time consuming enough for me to want to avoid it!

If you are after mouthfeel without affecting the colour then wheat extract or Carapils I'd say. Light/medium crystal would also do it but will darken it slightly, if that matters to you. Carapils will make it sweeter, wheat I think won't.

Thanks for the reply. That's more or less what I've been doing (more like 50%/50% as I have two tins of LME, but I could change the split). But it will mean a concentrated wort during hopstand. Not sure how significant it is. I've been ramping up the amount of hops I've been putting in, ale...

If we're talking extract then the OP may mean steeping specialty grains. If so, then agree heat as fast as possible to target temperature (which I thought was 150-170F, 65 - 75C), drop in the grain and steep. Holding temperature isn't so important if that's the case.