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Your second paragraph addresses what I'm getting at. That was my concern, that the program is adding more points than it should, so if this is true, I should not set the specialty grains as mashed in the recipe, although they'll be in the mash.

I know. I'm referring to specialty grains like crystal and chocolate malt being in the mash with 2-row.

This is not a question that should result in "you don't need to mash specialty grains" lol. I'm aware, however, I'm taking an all grain recipe from Brew Your Own British Real Ale (3rd edition) by Graham Wheeler (Arkell's Mash-Tun Mild) and converting it to a partial mash recipe in Brewtarget...

Right. I typically do a partial boil of 2.5 gallons. Of course, if I do a half batch, it's full boil and I'm definitely waiting until morning to pitch in that case.

I cool mine down enough that I'm comfortable with pouring them into my plastic fermenter (at least below 170 F with cold water awaiting, but preferably below 140 F). Ice blocks from tupperware are the greatest helper, which I either put in the kettle or in the fermenter when I can't get the wort...

I definitely sanitize the spigot every time (it's been sitting there for 2 weeks, so it makes sense to). The ziplock bag and twistie is a good idea.

It certainly didn't look like one.

Now that I think of it, it probably was a caterpillar that ended up showing itself in my racking tube. I'm 99% sure it was clogging my spigot and never got into the primary itself. That said, I still don't know what the disgusting slug-like character was, and I'm wondering if the beer's...

Ya, too rushed to take a pic, but I wish I did. Foils a good idea.

Today I was racking from my primary fermenter to the bottling bucket, and it took a while for the beer to come out the spigot on my primary. Once it finally did, I noticed a disgusting hairy looking insect, looked sort of like a sponge, and it was in the middle of my racking hose. I stopped it...

I'm a no-chill brewer myself, although I rarely use my cube. The last couple brews I made were either cooled to under 170 degrees F and dumped in the fermenter to cool overnight, or left in the kettle to do the same. There's pros and cons to both the no-chill in primary and no-chill in the...

Probably, but how many days has it been at a "standstill"? 1.010 is a fairly average and normal FG. Bottle bombs tend to be more likely when the beer is over 1.020 or 1.025, especially given your OG. My guess is there's not much left for the yeast to enjoy. I'd say bottle it.

I agree, although I've had some strange situations, like a pale ale I made that's still not quite carbed up, and it's been about 3 weeks, yet it's been basically in the same environment, with the same conditions and temperature as the pilsner I referenced earlier. The beer is very good, but...

Update and tasting notes on the Muntons Premium Pilsner that I brewed in late April. I kept it in primary about 15 days and bottled. Tried a bottle this evening (still sipping it) after about 12 days, including 1 day in the fridge, and here's what I got: Tasted the first bottle on 5/15/20. Put...

There's nothing wrong with extract brewing, especially when adding specialty grains. I actually love doing half batches with 3.3 lb of fresh LME as a base. Partial mash is also fun, but great beer is a given with fresh extract, a good recipe and proper fermentation.

My man, making my day haha.

I did something stupid this evening. In an attempt to loosen up my 2nd generation US-05 yeast slurry, I shook it up like a mad man! When I opened it up to pitch, it started flowing out. I quickly rushed to the fermenter while it flowed out, inevitably sliding down into my other hand. I pitched...

Thanks, I appreciate it!

I'm preparing for a batch I'm making later this week that I'll be pitching a 2nd generation of US-05 into, and I noticed in Brewtarget that when I look at the profile/editor of any yeast, there's an option to input the number of times the yeast has been "Recultured." I'd appreciate it if someone...

I've been thinking about doing SMaSH beers to get more familiar with hops. Planning to do two .75 gal batches at once with two pots, same malt bill, but different hops. Should be fun and informative, and at least that's a gallon and a half that will yield me around 15 beers or so. Using the...