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OK - Im no so much concerned with efficiency - I wanted to make sure that the likelihood of a stuck sparge was unaffected or if there were other caveats associated with having a false bottom but a "short" grain bed height??

Just switched to all grain recently and have my system dialed in. I have an older partial mash kit with 5 pounds of grain sill sitting around. Before I made my 10 gal MLT with 12" false bottom, I used a large grain bag in a bottling bucket as my mash tun, and then basically fly spared...

This recipe got scores of 35 and 37 at the last Indiana State Fair. The main complaint was muted phenolics relative to style. I really liked this beer and am wondering what I could do to get it closer to style - or just make it a better tasting beer in general Mini-mashed at 151F for 60m: 2...

No ideas? I guess I'll wait until fermentation is nearly done then add in the sugar incrementally.

How late into fermentation should one add sugar to the fermenting wort? I am fermenting a Tripel with 3787. O.G. was 1.078 and the current gravity is ~1.035 @ 7 days later. The fermentation is still very active @72def F. I plan to add 2 pounds of dextrose. Should I add now, or wait...

Following the sticky/primer post, if I want to make a tripel (Belgian pils with a little Munich) and start with distilled (18 megaohm) water, would I just follow the advice for a hefe in that thread: 1/2 tsp CaCl2 and increase the sauermalz to 3%??

That makes sense....it'd be nice, like three versions from now, to accommodate partial mash brewers such that the sparge volume is calculated based on mash mass and not pre-boil volume ( maybe when mash tun volume <<< than batch volume)...I wouldn't want people to think they actually need to...

Well, I do top up, but that volume varies based on the size of the mini-mash - sometimes it might be 2.5 gallons - sometimes 1.5gallons. I did try to give the program an average volume of 2 gallons in the top-off water field, but the estimated pre- and post-boil volumes were off, and thus so...

I have a a couple of questions regarding the setup for Partial Mash brewers. I do mini-mashes in a 3-gal steel pot. I added this information as my mash tun (3 gallon capacity / 0.120 specific heat, the mass of the pot) I always do full boils, so I set my Final top off water to be 0-gallons in...

I've always actually gotten nice fruity esters from my starters...maybe I've just been lucky.

Harvested the yeast from a bottle of La Fin du Monde into 200mL sterile DME on a stirplate. After 48 hours, the starter is nice and cloudy: it looks like some nice yeast growth has occurred. But when I smelled it, I got no esters at all like I usually do from a starter...just a very...

Well, I mean at the end of the day, it's the same molecule (well, at least the glucose part of the candy sugar rocks) so they'd better not taste a difference!

The Belgian candi sugar is just glucose and fructose, right? So instead of 1.5 lbs of candy sugar as called for in a particular recipe, couldn't I just use 1.5lbs of glucose (aka dextrose aka corn sugar, *not* sucrose)?

Tomlinson Tap Room. Has only Indiana microbrew beers, including three floyds Rathskeller is cool, too...Biergarten, and good German food and beer. Both of these are downtown. Sun King and Flat 12 breweries are just east of downtown, and there are a couple up in Broadripple: Three Wise Men and...

Which yeast strain(s) with kits? Willing to ship kits?

Attempted the "We Don't Need No Stinking Beer Gun' method for the first time and it mostly worked. I really wanted to prevent any oxidation, though, so I filled the bottles to the tippy top right before capping. There is now maybe like 1/8" head space (barely any). Is this too little? Is...

This is a very good post - Lots of questions on my part: 1) OK to Krauezen (add fermenting beer) after lagering? 2) What temp should "Krauezen beer" ferment at (before added to the original beer)? 3) What yeat should "Krauezen beer" use? (same lager strain as original beer, neutral lager...

Resurrection: still available?

WL838 - Southern German Lager - Fermented like a beast

I've read others that have done similar and say it helped. At this point I'm willing to try it, because I will have to throw it away (first time in ~20 batches) otherwise, it is that undrinkable!