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I can vouch. This hefe turned out amazing. Little low on gravity but I will improve that next batch.

If I do that now after it sat for 24 hours would that be ok? I couldn't stir caus it was still in the carboy so I haven't dumped it in the keg yet. Planned on that tonight.

I think it was the Omega weizen yeast. Can't remember exact number

I added potassium sorbate to my fermented cider yesterday because I am ready to kick it. Should I have stirred or aerated that or is it okay to just drop it in and let it be while it dissolves? I would hate to sweeten and have that eaten by the yeast

You betcha man it sounds like there are so many different ways to skin the cat everybody gets to formulate their own process. I plan on trying gelatin as well for clarifying to see how that works.

Thanks. I'm riding the majority train and not bothering unless it's an absurdly long beer.

I have a burner that I use so heating it isn't a problem. I get your point about partial mashes, I am talking more about a few recipes I have found , particularly the cuvee Des trolls clone that are partial mash. Something where I figure out volumes and maybe sparge a little. I'll check out...

That's awesome! I know I'll eventually want to get there and BIAB seems to be a really nice method that offers up pretty good efficiency. I think for me I'd just need a bag, potentially a mill, and a 10 gallon pot which I'm ok with purchasing because I can do full-boil extract brews with it is...

Unrelated, but still a newbie question... Tell me a little bit about Brew in a bag versus the three-tier system. Can any All Grain recipe be done Brew in a bag style? Is it a good way to get into all-grain Brewing without having to buy a ton of equipment?

Do you just halve extract batches to do that?

One last question. I have like 25 different beers I want to brew. Can someone make more time in the day? I'm browsing northern Brewer and drooling.

All makes sense. Thanks folks. Seems like I have a few options. A follow up. How long does beer last in a keg? Do I have to man up and drink it before it goes bad or can I nurse it somewhat?

Nice. Good to know it can work that way too.

Do you ever long-age your brews?

Perfect answers, thanks guys. Do you guys use a glass carboy for secondary, or plastic bucket?

It seems there's a general consensus that unless you're doing something with fruit or other additives, most people don't do secondary fermentation anymore mostly due to oxidation and contamination concerns. I've also read in Jim Palmer's book that leaving beer on the trub for too long can...

Oooh, one more question, will I have to crush the grain, or does it normally come crushed for you? I don't have a mill...

Thanks! Yes, I live close to Northern Brewer, so that's my go-to. I'll be sure to add a little DME. Thanks!

I just picked Palmer's book up. It's got a LOT of chemistry (over my head) type stuff, but there's some great info in there. It was 9 bucks on amazon kindle digital.

P.S., Madscientest, thanks for the clarification. It started to click that the conversion and the grain type is the key difference between the two.