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On Tuesday I did a partial mash that was way with in the limits and everything went smoothly (even more so than it would have anyway, I think). Tomorrow I'm going for an "India Brown Ale" with lots of grain (about 14lb) some extract (A 3lb pack of DME) and a good amount of hops. This is...

Thanks! More good stuff to think about. There's been a slight change of plan. I have two primary fermentors and I was going to have one doing this British sequence and an American sequence in the other. However, we've realised that we're enjoying drinking the Bristish styles we have at the...

Transferred to secondary at 1.016. Perhaps unsurprisingly, the rye is very in-your-face. I think I'm going to like it.

4,588 + 5g White IPA = 4,593

Thanks. Good call on the mild vs. the best. I sorted them by increasing OG, but they're both low enough that the order shouldn't matter. I'll switch them. I'm leaning towards 1968 as it's the best that's closest to the honing in stage. I'll keep mulling it over and probably end up making...

I have started pitching yeast from one brew onto the next. I'm not doing anything complicated: once a week I brew a new beer, transfer the last one to a secondary and pitch the dregs into the new beer (that's the plan anyway, I've now done this once). I am planning three beers with this...

Thanks all. It's hard to say exactly how much this thread alone has/will improve my brewing compared to stumbling along by myself as I used to, but it's safe to say that it's a /lot/. I'll keep coming back with progress reports and questions related to the process.

Enamel with gas burners. It looks very like Bracconierre's, but replace the two back burners with smaller ones and put a third smaller one right in the middle. The front two are probably a bit closer together than Bracconierre's, but it'd definitely be a stretch. That's going to be a really...

Citra.

With the equipment I have, I think that mashing 5lbs of grain is going to be noticeably easier than 10lb. The question is whether it's so much easier that doing 5lb twice is easier than 10lb once. My next one is easy anyway because it's mostly extract (~3lb grain). The one after is smaller...

Wow, I'm going to get a pack of that cleaner. I'm already struggling ineffectively against much smaller spills than your first pic. Thanks for the tip! Sorry for the confusion. 10 gallons is /way/ out of the question. The double burner idea is good, albeit my stovetop has two big burners...

More good info and ideas, thanks. In my first go at the hobby (from about 10 to about 5 yrs ago) I did all extract or partial mashes where most of the fermentables came from extract, and made some very nice beers. I think it's fun to move towards all grain, even if I don't end up all the way...

I'm careful to measure to the degree on the thermometer I use for the mash (although now I think about it, I need to calibrate that one to be sure I'm aiming at what I think I am). I think it's fine for the oven though; as long as it's in the right ballpark all it will do is mean that the mash...

Thanks everyone. That a gentle boil is sufficient is great news. I was worried that I wouldn't be able to get a full 5 gallon batch without unreasonable time/contortions, but I'm now confident I can get a system working. That Hotrod looks awesome, I hadn't seen those before. And the bag...

Is that something that's reasonable to ask? I've never thought about it before and just assumed these things were top secret. In any case, I'd want to at least have an attempt or two myself first. And my process still needs plenty of work too before great clone recipes are going to actually...

Perhaps foolishly, I'm attempting to develop a process for a five gallon all-grain on my kitchen stove. I've (mostly) successfully done a 3 gallon all-grain and and "mostly grain, almost full-boil" partial mash for a 5 gallon batch. Today I attempted my first full go, brewing the Centennial...

4475.5 + 5g Centennial Blonde = 4480.5

Thanks for sharing! Are you happy with how it comes out? Pretty close to the original? It looks like the biggest change I need to make to mine is to increase the amount of late hop additions.

I'll be getting the ingredients for this on my next trip to the LHBS in a week or two. I'm really looking forward to it as I grew up in Birmingham (the UK one) where mild was a fixture in every pub, and then moved to the US 15 years ago. I've only had the odd glass of it here and there on trips...

I'd like to brew something along the lines of Little Wolf, an American Pale from Zero Gravity. Facts from their website: ABV: 4.7 IBU: 40 OG: 1.052/1.053 Appearance: Deep Gold/Pale Amber Malts: Pale, Munich II, Oats, Pale Crystal Hops: Horizon, Citra, Cascade, Mosaic Yeast: house Here's my...