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Sorry, it's Basic Brewing, not BYO. And March 4, 2010. http://www.basicbrewing.com/index.php?page=basic-brewing-radio-2010 The March 2008 one that I was thinking about is John Palmer talking about IBUs. Regarding calculating IBUs without using boil gravity, they don't give any...

Dammit Yooper, I spent like 35 minutes working on that post to find you beat me to it by 30 minutes. Ok, I made a pot of coffee during that time also. :)

There is a BYO podcast from a few years ago (I want to say March of '08, but can't remember for certain) where they do a test for hop utilization/flavor for a recipe made three different ways - full boil, partial-boil, partial-boil late-extract. They had samples sent off to have IBUs...

I finally got a hold of the guy who has the all grain kits. The grains are all mixed up, just like Face Eater said. At least I'll get my BIAB all grain split-boil system down.

I went back over my calculations, and I had been calculating 5 gallons for boil, -2 gallons for sparge = 3 gallons for mashing. At 1.5 quarts per pound of grain, that comes out to 8 lbs of grain. I didn't know all-grain batches could be topped off.

For some reason, I'd been thinking that about 8lbs of grains was the limit of what I could mash in my 30 quart pot. Does this sound accurate?

So I'm going to end up needing four pots (two mash/boil, two for sparging) to do one of these all grain kits? That sounds like one heck of a brew day.

I've got a 30 quart pot in which my stove will allow me to boil 5 gallons. With a boil off of about .5 gallons, that's close to enough for a full boil, but not quite. I also just purchased a 20 quart pot to do my own BIAB partial mash dunk sparging. Wickman, how is your friend sparging?

Does anyone know if the all grain kits from Midwest come with the base malts separated from the specialty grains, or are they all mixed together? I know someone who bought some all grain kits from Midwest, but isn't setup to brew them. I'm not set up for all grain either, so I'd like to...

Ah, that makes sense. Thanks.

Thanks for the replies, all. Ideally, I'll have all of the batches at least started within a month. Regarding freezing, from diS above, the book 'Yeast' mentions to avoid freezing yeast, as ice crystals will rupture the cell walls and provide nutrients for bacteria to grow. How much of a...

I'm looking at brewing five different batches within the next month or two, and am looking at using the same liquid yeast strain for three of the batches, and another yeast strain for the other two batches. I'm wondering if there is anything wrong with the following: -Create a starter from...

Well, he's not wrong.

Considering the lack of head space in the carboy, that's probably a good idea anyway :)

Agreed. I did a 30 min hopstand @ 190F with 2 oz of Centennial hops with my last IPA, and the post-fermentation sample aroma was a very fantastic and clear orange juice smell. This was before dry-hopping, even.

I did a hop stand with my last batch (Ruination clone), adding 2oz Centennial at flame out, stirring occasionally while keeping temperature at 190F for 30 mins, then cooling with a wort chiller. Took a sample one week post pitch (Wyeast London ESB yeast, very fast fermenter), and the hop...

I think I'll give this method a go for my next dry hop, but without racking. Most likely I will dry hop for a week, then move the bucket to my bottling location and remove the hop bag (strainer, essentially), and let it sit overnight before bottling. Another question... for my current DIPA...

I posted this in another thread, but I'm going to do it again here as well to clear up any confusion. Quote taken from the above link to Palmer's How To Brew book: As you will see in the next section, hop utilization decreases with increasing wort gravity. The higher concentration of sugars...

Quote from the section of Palmer's book that you linked: As you will see in the next section, hop utilization decreases with increasing wort gravity. The higher concentration of sugars makes it more difficult for the isomerized alpha acids to dissolve. So, the more watery (as far as gravity...

When did this happen? I was under the impression that adding only some extract at the beginning of a partial boil would help boost IBUs to compensate for the top-off water.