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I've done it over the past summer... maybe like 6 brews sessions and I get a much deeper malt flavor then the traditional batch sparge method.

I've done both. Most recently I have been doing no sparge parti-gyle brewing with my traditional mash tun. This has been my biggest improvement in over all flavor / quality.

Yes, tannins are released by a combination of temperature and ph.

I dont understand the no all-grain option as well!

How much wort do you have? It doesnt take much to dilute the OG down if you are over your target volume.

I would do this: - try to insulate the probe against the bucket. I use 4 papertowels folded together into about a 4" x 2" rectangle. Place the probe against the fermenter and then put the paper towels over the probe and tape that up real tight. - I know it probably doesnt matter but if you...

Anyone that has ever mashed has this probably especially in the beginning. Its all trial and error. Take notes, improve your technique, and the beer will get better.

Lactose

I basically mash as much grain as it takes to hit my OG using the no sparge method. Then sparge my grain for the "small" beer. Its pretty easy. Last week I mashed 28lbs for a 5 gallon barleywine, and then sparged those grains for a 3 gallon pale ale.

Thanks. I'm going to do another step with this starter to ensure i have enough yeast.

Hello, got a quick question for everyone. I recently did a 3.5 liter starter of Wyeast Ringwood in hopes to use this starter for multiple beers. I brew Parti-Gyle Style but havent tried this approach yet with yeast. My plan is to brew a 1.070 5 gallon batch and than a 3 gallon 1.050 batch. My...

Its fermented an 11% barleywine with no problems. It will easily do your dipa.

How does rye at 4L provide a red hue?

Ive used carared to make a red ale with great success.

Hops seem ok... you might want to dial back the chinook a bit if you dont want the big hop bitterness bite. I'm sure you could easily cut your late addition hops and half and be ok. The longer boil time helps to darken the wort to that nice rusty brown color and caramelize the sugars so you...

I would straight up dimp it and makes some money off of it...oh wait, thats pimp it.

I wouldnt add to many adjuncts that increase the mouthfeel or the FG of the beer. Barleywines have massive malt flavor from well... the massive malt it takes to reach the OG. I would skip the lactose and probably even the carapils. Your yeast will have enough to chew through and you dont want an...

What part of Ohio are you from? Sorry about the injuries!

Just taste it and see. I wouldn't put anytime line on it. I had a old ale sitting on oak cubes for 6 months. It won its category last year at the Ohio Beer Festival!

Use a paint strainer bag around the end of your siphon. Obviously this will allow yeast through but will block most trub.