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Are there any measurements that I need to use on the repitching with new yeast/DME? Should I just pasturize about a half a cup and then drop more yeast in and let it get started then pitch?

Here is the recipe: 3.5 lbs. English Amber Malt info 2.5 lbs. Rye Malt info .75 lbs. Dextrine Malt info .25 lbs. Belgian Special B info 3 lbs. Dry Light Extract info 1 oz. Columbus (Whole, 15.00 %AA) boiled 60 min. info 1 oz. Willamette (Whole, 5.00 %AA) boiled 12 min. info 1 oz...

This is just a follow up. I tapped this beer tonight and the addition of the honey, 1lb of pasturized Clover Honey in 2 cups of water , added an incredible flavor to the beer. Surprisingly the honey added a nice citrus note, that turns into a very light honey flavor as you drink it, to the...

Thank you all for the input. I am thinking I will start FG reading in 1 week and see what I get. I think that is a Safe bet. I brewed this on December 7th and it was in primary 2 weeks and now secondary since the 22nd of December. Just worried about the new cake on the bottom effecting...

OK with that information I think I will wait one more week and then keg, due to the honey I added. In the primary it sat for two weeks and remained at 66 degrees on the nose for the entire time. When I racked to secondary with the honey it was around 64ish for about a week and is now sitting at...

I brewed the below recipe and added 1lb of honey to the secondary and racked on top of the honey and water. It started fermenting nicely and bubbled away for about a week and has since stopped. I left it in there for an additional week and was planning on leaving it until the end of January, but...

This is my first recipe using beer tools and while I have searched the threads on its accuracy most people say that it is a great "reference" for making recipes, which means a great place to start. So here is my recipe: horrific honey wheat November 19, 2009 Category Belgian and...

Ok so I went to my LHBS today and here is what I got for the recipe: honey wheat November 19, 2009 Category Belgian and French Ale Subcategory Witbier Recipe Type Partial Mash Batch Size 5 gal. Volume Boiled 3 gal. Mash Efficiency 70 % Total Grain/Extract 10.80...

OK that makes sense, I guess some of that reading did sink in. Since I plan on using a nylon grain bag and use the stove top partial mashing with pics method I would be ok to take the rice hulls out right?

How far off is my conversion to partial mash? (please refer to recipe below) I am hoping to mash as much grain as I can using a 15 quart pot on the stove, I believe 5-6 lbs will fit quite easily in that. 4.75 Belgian Pilsner halved to 2.5 lbs BP 2 row 3.00 White Wheat Malt Halved to 1.5...

Boiling that much water on an electric stove may be too much. Try starting with a 5 gallon pot of water and see how long it takes to get that to a rolling boil. If it is fairly fast then give it a try. In my opinion you may not get the rolling boil with that much water on an electric stove. The...

It seems there is a 50/50 divide on the cooler versus the enamel pot and what I am gathering is that either way you are going to make beer. My next step is putting together some recipes and giving either one a try. I think I am most partial to the cooler because I have the smallest stove on the...

These are great finds, but on the expensive side in comparison to the 5 gallon. I wonder if I can have target, or Lowes special order one for cheaper. I am not sure why the rubbermaid cooler 3 gallon is more expensive than the 5. Regardless I am going to start with the 2 gallon for my partial...

Sweet!! I am going to do a honey blonde ale next, so I am hoping I can get the color as close to "blonde" as possible using this method and late addition for the extract.

Thank you all for the replies/discussion on this. It's all great information and confirms the 2 gallon cooler as my choice, unless I decide to go with the additional pot on the stove. I am not at all happy with the colors of my extract brews, which I know late additions can cure a bit, but I...

True true. I have done a bunch of extract "kits" and they just seem to be easy mode. I guess it is better to fail trying something hard, or harder, then always accomplishing something easy...that is how I feel anyway. I am just going to give it a try and see how it comes out. I am sure I will...

I am going by the BYO article which was calling for 3.5 to 4 lbs of grain to substitute for the 3.3 lbs, or so, of dme, or lme. It calls for a 2 gallon cooler, which is 9 dollars right now so its super affordable and easy and a step up from all extract. I was looking to follow the article exact...

Hello everyone, Which cooler would you get to partial mash in countertop style? A 2 gallon, or a 5 gallon and what is the benefit of one over the other aside from internal space? I have no plans to go all grain in the near future, due to space issues in my apartment, so I am simply looking to...

Yea I checked all the seals and there has to be a leak between the CO2 tank, which is not a five pound tank, but a 20oz paintball style tank, and the pressure release screw that adjusts the PSI. I backed it out all the way and it still continued to leak into the regulator and it went from zero...

So pretty much just open it slightly and see where it lands then step it back gradually until it is where I want it? This is really way off though. It went from 9psi to 28psi in less than an hour. That was after the reset. maybe I just got a garbage regulator?