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Using brew toad it barely effects FG and IBUs, mostly OG. But the scale option is nice. If I ever plan on secondary I will make use of it. Thank you! Edit: I'm doing partial mash BIAB for my next brew, but have an extract kit. Will probably continue with partial mash and BIAB complete mash as...

Thanks man. Do I need to adjust my recipes at all if I plan to top off at 5.5G?

Then how do people secondary in 5G carboys without excessive headspace? I don't plan to do it often, but if I'm planning to.. I'd like to minimize headspace. Any suggestions?

Am I doing something wrong? I top off to 5 gallons after the boil. Should it be 5.5G?

The beer looks much better today. I think it's CO2 diffusing out and maybe the end of fermentation (I should have given it a few more days) Even though I pumped the autosiphon I had someone keep the hose in the secondary against the glass so it wouldnt splash much, I was just worried about the...

Crap, I need to check mine now. I'm hoping my beer isnt crap still.

siphon the wort from the pot into the carboy

Yeah, I know a lot of people say to skip secondary. I just wanted to clean out the beer a bit and free up my primary for another batch. I just didnt expect such a simple thing to go wrong, especially when i used the siphon fine on brew day.

I'll test it out on water and see what I can make of it next time. I didn't have a problem with it during brew day. I did start in the middle and try not to pick up trub but I was worried about the headspace. Should I check my siphon out or just get a new one? And my bubbling was pretty much...

So I just went to rack my first brew to secondary and it was a nightmare. I wanted to clear the primary and get rid of some of the sediment and I think I ended up airating it a ton and definitely dragged a lot of the trub along with it. I had my primary way off the ground and my secondary on...

Thanks for all the help! I'll try to brew it as soon as I rack my current brew to secondary (And buy the additional equipment)

Considering what I'm going for what do you suggest? I don't want to make it to the bitterness of an IPA, more like an APA. Or overwhelm it with too much hoppy flavor.

What's a whirlpool addition? And if I were to dry hop, what would be a good amount and schedule of what hops? Just don't want to overpower it, but I want flavor!

I don't know if this makes sense but I'm trying for an American Pale Ale with a wheat character. Or I don't know if you'd call that an American wheat ale thats more bitter? I'm trying to emulate Southern Tier's retired 422 wheat pale ale which was just a pale wheat beer with IBUs somewhere...

So, I can take the 2 pounds of C20 and one pound each of the pale and wheat grains and mash them in 4-5 qts for.. how long? 30 mins? After I remove the grain I add water up to the what.. 2.5 or 3 gallon mark and add LME/proceed as normal??

I thought earlier additions were for bittering and later additions more for flavor/aromas? How would you change it? I tried a few combos but the IBU was higher than I'd have liked. What do you suggest to change and why? How about: Cascade 0.5 @ 60 Cascade 0.5 @ 30 Centennial 0.5 @ 20 Centennial...

So, I was doing some research and messing around with brew calcs to come up with my first recipe for my second or third brew. I'm trying to come up with an American Pale Wheat ale that is a little less bitter than Laquanita's lil sumptin sumptin with more of a wheat/weise character. With advice...

I want to do something like this with about 20-30 IBUs. How do I select amounts of LME and hops for flavor and bitterness? I know early additions are more for bitterness and later times are more for flavor, but do hop types affect flavor too. I can ask you guys for a recipe but if I can...

Awesome. One more question. Is there any length of time I need to worry about the yeast cells dying from lack of nutrients in secondary?

Already have a 5G carboy for the job. I know about the no splashing, do I need to worry about leaving yeast behind for bottling later on?