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Well if you are looking to brew local German beers there will be an issue. Germany is still very localised when it comes to its beers and so you will have lots of different styles that are distinct to very local areas. Wikipedia has a great list of different styles. For me the styles that I...

Thats exactly the way to do it. I always find that whatever amount I have calculated for my sparge volume, always have an extra gallon on hand just in case. hope the brew turns out well.

Also on another point, if you find yourself with 5.1 gallons of 1064 after the boil. I would probably just stick with that instead of topping it up to 5.5

Not 100% sure if this is the right way to do it, but if your initial reading was 1064 for 5.1 gallons and you were aiming for 5.5 gallons, then this would seam reasonable: (64/5.5)5.1 = 59 (i.e. 1059) Yes your first runnings from the mash tun will be very high, and then as you do your...

Or possibly there was not enough Yeast pitched. However if it is still bubbling away then it is getting there, I would leave for another week and check your gravity. Also if it is a little on the cool side then maybe wrap a few blankets around it.

good luck with the new set up.

The only way you will really find out what is happening is to take a gravity reading, do you have a hydrometer? Three weeks sounds a long time for it to be still fermenting.

All looks good. A 60 minute Mash is plenty. I am a homebrewer in Ireland and nobody over here mashes for 90 minutes. The majority of the conversion happens in the first 20 minutes of a mash and so 60 minutes is plenty. In future you should take a gravity reading before you pitch your yeast...

You have to be very careful with dogs and hops. If your dog eats the hop cones it can kill him!

You won't have stalled it by having the temp a little low, even if you had the yeast will continue as normal once the temp comes back up. Yeast is a funny thing, no two fermentations are the same even if you think you have created the exact same environment for it. Best advice would be to...

Welcome Chemkrafty, amke sure to post any questions you have about your first partial mash, also come back and tell us how it went.

Welcome to the club :mug: the only thing I should warn you about though is that once you start you can't stop, brewing is a way of life ;)

If you didn't take an OG then there is no other process you can do. However you should be able to work out a rough OG based on the ingredients you used.

I do this as well and it is a great way to learn what different ingredients add to a beer. I have a basic pale ale recipe that I bitter with chinook and then use a single hop for flavoring and aroma, so far I have made this recipe using Amarillo only, cascade only and the latest batch has a...

Are you steeping any grains for this recipe, if so you should add some carapils to the recipe, this will impart no flavour but will add body to the final beer.

A good option in order to boost the ABV would be the addition of DME to the boil with about 15 minutes to go. For a 5.25 gallon batch, 1lb of DME will add about 8 gravity points. sorry, I have no idea about the yeast part of your question

Nottingham is a great yeast to use if you don't really want the yeast to give a lot to the finished beer

I only started brewing 9 months ago, did two kits, followed by 6 extracts and I did my first AG in March. As you say the difference in difficulty is not insurmountable and the enjoyment you get from AG brewing is great. However I would say that there is nothing wrong with extract brewing (I have...

The only potential problem with using plastic bottles is the danger of oxidation over time. Plastic is permeable and so oxygen can seep into the bottles through the plastic, however I would say that this is only an issue if you plan on keeping a brew a long time (i.e. if you were doing a barley...

enjoy the beer. :D